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307 related items for PubMed ID: 19323751

  • 1. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace.
    Khanal RC, Howard LR, Brownmiller CR, Prior RL.
    J Food Sci; 2009 Mar; 74(2):H52-8. PubMed ID: 19323751
    [Abstract] [Full Text] [Related]

  • 2. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
    Khanal RC, Howard LR, Prior RL.
    J Food Sci; 2009 Aug; 74(6):H174-82. PubMed ID: 19723202
    [Abstract] [Full Text] [Related]

  • 3. Polyphenolic composition and antioxidant capacity of extruded cranberry pomace.
    White BL, Howard LR, Prior RL.
    J Agric Food Chem; 2010 Apr 14; 58(7):4037-42. PubMed ID: 20020690
    [Abstract] [Full Text] [Related]

  • 4. Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries.
    White BL, Howard LR, Prior RL.
    J Agric Food Chem; 2011 May 11; 59(9):4692-8. PubMed ID: 21438531
    [Abstract] [Full Text] [Related]

  • 5. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content.
    Awika JM, Dykes L, Gu L, Rooney LW, Prior RL.
    J Agric Food Chem; 2003 Aug 27; 51(18):5516-21. PubMed ID: 12926907
    [Abstract] [Full Text] [Related]

  • 6. Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety.
    Khanal RC, Howard LR, Prior RL.
    J Agric Food Chem; 2009 Oct 14; 57(19):8839-43. PubMed ID: 19722520
    [Abstract] [Full Text] [Related]

  • 7. Efficient one pot extraction and depolymerization of grape (Vitis vinifera) pomace procyanidins for the preparation of antioxidant thio-conjugates.
    Selga A, Sort X, Bobet R, Torres JL.
    J Agric Food Chem; 2004 Feb 11; 52(3):467-73. PubMed ID: 14759134
    [Abstract] [Full Text] [Related]

  • 8. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.
    Gu L, House SE, Wu X, Ou B, Prior RL.
    J Agric Food Chem; 2006 May 31; 54(11):4057-61. PubMed ID: 16719534
    [Abstract] [Full Text] [Related]

  • 9. Procyanidin, anthocyanin, and chlorogenic acid contents of highbush and lowbush blueberries.
    Rodriguez-Mateos A, Cifuentes-Gomez T, Tabatabaee S, Lecras C, Spencer JP.
    J Agric Food Chem; 2012 Jun 13; 60(23):5772-8. PubMed ID: 22175691
    [Abstract] [Full Text] [Related]

  • 10. Characterization of procyanidin B2 oxidation products in an apple juice model solution and confirmation of their presence in apple juice by high-performance liquid chromatography coupled to electrospray ion trap mass spectrometry.
    Poupard P, Sanoner P, Baron A, Renard CM, Guyot S.
    J Mass Spectrom; 2011 Nov 13; 46(11):1186-97. PubMed ID: 22124992
    [Abstract] [Full Text] [Related]

  • 11. Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp.
    Sudjaroen Y, Haubner R, Würtele G, Hull WE, Erben G, Spiegelhalder B, Changbumrung S, Bartsch H, Owen RW.
    Food Chem Toxicol; 2005 Nov 13; 43(11):1673-82. PubMed ID: 16000233
    [Abstract] [Full Text] [Related]

  • 12. Liquid chromatography/mass spectrometry investigation of the impact of thermal processing and storage on peach procyanidins.
    Hong YJ, Barrett DM, Mitchell AE.
    J Agric Food Chem; 2004 Apr 21; 52(8):2366-71. PubMed ID: 15080647
    [Abstract] [Full Text] [Related]

  • 13. A new class of anthocyanin-procyanidin condensation products detected in red wine by electrospray ionization multi-stage mass spectrometry analysis.
    Sun B, Fernandes TA, Spranger MI.
    Rapid Commun Mass Spectrom; 2010 Feb 21; 24(3):254-60. PubMed ID: 20049894
    [Abstract] [Full Text] [Related]

  • 14. Comparison of health-relevant flavonoids in commonly consumed cranberry products.
    Grace MH, Massey AR, Mbeunkui F, Yousef GG, Lila MA.
    J Food Sci; 2012 Aug 21; 77(8):H176-83. PubMed ID: 22747948
    [Abstract] [Full Text] [Related]

  • 15. Simultaneous separation and identification of oligomeric procyanidins and anthocyanin-derived pigments in raw red wine by HPLC-UV-ESI-MSn.
    Pati S, Losito I, Gambacorta G, La Notte E, Palmisano F, Zambonin PG.
    J Mass Spectrom; 2006 Jul 21; 41(7):861-71. PubMed ID: 16770836
    [Abstract] [Full Text] [Related]

  • 16. Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice.
    Fuleki T, Ricardo-Da-Silva JM.
    J Agric Food Chem; 2003 Jan 29; 51(3):640-6. PubMed ID: 12537435
    [Abstract] [Full Text] [Related]

  • 17. Sorghum extrusion increases bioavailability of catechins in weanling pigs.
    Gu L, House SE, Rooney LW, Prior RL.
    J Agric Food Chem; 2008 Feb 27; 56(4):1283-8. PubMed ID: 18251504
    [Abstract] [Full Text] [Related]

  • 18. Release of bound procyanidins from cranberry pomace by alkaline hydrolysis.
    White BL, Howard LR, Prior RL.
    J Agric Food Chem; 2010 Jul 14; 58(13):7572-9. PubMed ID: 20527966
    [Abstract] [Full Text] [Related]

  • 19. The flavonoid glycosides and procyanidin composition of Deglet Noor dates (Phoenix dactylifera).
    Hong YJ, Tomas-Barberan FA, Kader AA, Mitchell AE.
    J Agric Food Chem; 2006 Mar 22; 54(6):2405-11. PubMed ID: 16536626
    [Abstract] [Full Text] [Related]

  • 20. Rapid preparation of procyanidins B2 and C1 from Granny Smith apples by using low pressure column chromatography and identification of their oligomeric procyanidins.
    Xiao JS, Liu L, Wu H, Xie BJ, Yang EN, Sun ZD.
    J Agric Food Chem; 2008 Mar 26; 56(6):2096-101. PubMed ID: 18298060
    [Abstract] [Full Text] [Related]

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