Phenolic compounds: from plants to foods

Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time

(2012) Yves Cadot et al.   ANALYTICA CHIMICA ACTA

Antioxidant Activity of Plant Phenols: Chemical Mechanisms and Biological Significance

(2012) Olivier Dangles   CURRENT ORGANIC CHEMISTRY

New strategies to study the chemical nature of wine oligomeric procyanidins

(2011) Christelle Absalon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Comprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectra

(2011) Laetitia Mouls et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Perry G. Wang (Ed.): Monolithic chromatography and its modern applications

(2011) Frantisek Svec   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scattering

(2011) Aude Vernhet et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterisation of genuine and derived cranberry proanthocyanidins by LC–ESI-MS

(2011) Isabelle Tarascou et al.   FOOD CHEMISTRY

Antiradical Properties of Red Wine Portisins

(2011) Katharina F. Pirker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simple solution for a complex problem: Proanthocyanidins, galloyl glucoses and ellagitannins fit on a single calibration curve in high performance-gel permeation chromatography

(2011) Elisabetta Stringano et al.   JOURNAL OF CHROMATOGRAPHY A

The Biological Relevance of Direct Antioxidant Effects of Polyphenols for Cardiovascular Health in Humans Is Not Established

(2011) Peter C. H. Hollman et al.   JOURNAL OF NUTRITION

Folding of a Salivary Intrinsically Disordered Protein upon Binding to Tannins

(2011) Francis Canon et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Mechanisms of Tannin-Induced Trypsin Inhibition: A Molecular Approach

(2011) Rui Gonçalves et al.   LANGMUIR

Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition

(2010) G. Mazerolles et al.   ANALYTICA CHIMICA ACTA

Unraveling the structure of the black tea thearubigins

(2010) Nikolai Kuhnert   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines

(2010) A.E. COLONNA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

A preliminary chemotaxonomic study on the condensed tannins of green banana flesh in the Musa genus

(2010) José-Ricardo Uclés Santos et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Tannin Oxidation: Intra- versus Intermolecular Reactions

(2010) Céline Poncet-Legrand et al.   BIOMACROMOLECULES

Proline-Rich Salivary Proteins Have Extended Conformations

(2010) Hélène Boze et al.   BIOPHYSICAL JOURNAL

Determination of Absolute Configuration of Natural Products: Theoretical Calculation of Electronic Circular Dichroism as a Tool

(2010) Xing-Cong Li et al.   CURRENT ORGANIC CHEMISTRY

Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French Guiana

(2010) Sylvain Coq et al.   ECOLOGY

NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects

(2010) Olivier Cala et al.   FASEB JOURNAL

The fate of flavanol–anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde

(2010) Frederico Nave et al.   FOOD CHEMISTRY

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

(2010) J. Wirth et al.   FOOD CHEMISTRY

Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

(2010) Stephanie G. Lambert et al.   FOOD CHEMISTRY

Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine

(2010) Joana Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines

(2010) Jingren He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Establishment of the Chemical Equilibria of Different Types of Pyranoanthocyanins in Aqueous Solutions: Evidence for the Formation of Aggregation in Pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin

(2010) Luís Cruz et al.   JOURNAL OF PHYSICAL CHEMISTRY B

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation

(2010) Nikolai Kuhnert et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

(2010) V. Neveu et al.   Database-The Journal of Biological Databases and Curation

Evidence of vintage effects on grape wines using 1 H NMR-based metabolomic study

(2009) Jang-Eun Lee et al.   ANALYTICA CHIMICA ACTA

Study of the interactions between a proline-rich protein and a flavan-3-ol by NMR: Residual structures in the natively unfolded protein provides anchorage points for the ligands

(2009) Christine Pascal et al.   BIOPOLYMERS

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

(2009) Marie-Agnès Ducasse et al.   FOOD CHEMISTRY

Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins

(2009) Joana Azevedo et al.   FOOD CHEMISTRY

Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins

(2009) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods

(2009) Takashi Tanaka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid

(2009) Pascale Goupy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proanthocyanidins in Common Food Products of Plant Origin

(2009) Jarkko K. Hellström et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

1H NMR-Based Metabonomics for the Classification of Greek Wines According to Variety, Region, and Vintage. Comparison with HPLC Data

(2009) Maria Anastasiadi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC-MS Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars†

(2009) Begoña Buendía et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Calculation of MP2and Coupled-Cluster Molecular Properties Using the q-Integral Method†

(2009) H. C. B. de Oliveira et al.   JOURNAL OF PHYSICAL CHEMISTRY A

The complex links between dietary phytochemicals and human health deciphered by metabolomics

(2009) Claudine Manach et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Food Ellagitannins–Occurrence, Effects of Processing and Storage

(2008) Emre Bakkalbaşi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices

(2008) Jan Oszmiański et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro

(2008) Sarah Bazzocco et al.   EUROPEAN JOURNAL OF NUTRITION

Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine

(2008) S GONZALEZMANZANO et al.   FOOD CHEMISTRY

Validation of an Extraction Method on Whole Pericarp of Grape Berry (Vitis viniferaL. cv. Shiraz) to Study Biochemical and Molecular Aspects of Flavan-3-ol Synthesis during Berry Development

(2008) Clotilde Verries et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

(2008) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR

Direct mass spectrometry approaches to characterize polyphenol composition of complex samples

(2008) Hélène Fulcrand et al.   PHYTOCHEMISTRY