Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Management of Apple Maturity and Postharvest Storage Conditions to Increase Polyphenols in Cider

(2019) Brianna L. Ewing et al.   HORTSCIENCE

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

(2018) Sihui Ma et al.   JOURNAL OF FOOD SCIENCE

Biochemical Profile of Heritage and Modern Apple Cultivars and Application of Machine Learning Methods To Predict Usage, Age, and Harvest Season

(2017) Maria Anastasiadi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

(2017) Jose Luis Aleixandre-Tudo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

(2016) Jean-Claude Boulet et al.   FOOD CHEMISTRY

Influence of Degree-of-Polymerization and Linkage on the Quantification of Proanthocyanidins using 4-Dimethylaminocinnamaldehyde (DMAC) Assay

(2016) Yifei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-Molecular-Weight Proanthocyanidins in Foods: Overcoming Analytical Challenges in Pursuit of Novel Dietary Bioactive Components

(2016) Andrew P. Neilson et al.   Annual Review of Food Science and Technology

Pomegranate peel and peel extracts: Chemistry and food features

(2015) Saeed Akhtar et al.   FOOD CHEMISTRY

The use of statistical software in food science and technology: Advantages, limitations and misuses

(2015) Cleiton Antônio Nunes et al.   FOOD RESEARCH INTERNATIONAL

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates

(2015) Tiago Margraf et al.   JOURNAL OF FOOD SCIENCE

Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation

(2014) James F. Harbertson et al.   FOOD CHEMISTRY

Application and Analysis of the Folin Ciocalteu Method for the Determination of the Total Phenolic Content from Limonium Brasiliense L.

(2013) Andressa Blainski et al.   MOLECULES

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

(2013) J. A. Rothwell et al.   Database-The Journal of Biological Databases and Curation

Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods

(2013) Nicolas Bordenave et al.   Food & Function

Comparison of Isolated Cranberry (Vaccinium macrocarpon Ait.) Proanthocyanidins to Catechin and Procyanidins A2 and B2 for Use as Standards in the 4-(Dimethylamino)cinnamaldehyde Assay

(2012) Rodrigo P. Feliciano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The development of fruit-based functional foods targeting the health and wellness market: a review

(2011) Dongxiao Sun-Waterhouse   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Thorough Study of Reactivity of Various Compound Classes toward the Folin−Ciocalteu Reagent

(2010) Jace D. Everette et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Parameters that Affect the 4-Dimethylaminocinnamaldehyde Assay for Flavanols and Proanthocyanidins

(2010) Taylor C. Wallace et al.   JOURNAL OF FOOD SCIENCE

Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders

(2010) Ronald L Prior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Chemistry and Biochemistry of Dietary Polyphenols

(2010) Rong Tsao   Nutrients

Tannin Quantification in Red Grapes and Wine: Comparison of Polysaccharide- and Protein-Based Tannin Precipitation Techniques and Their Ability to Model Wine Astringency

(2008) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY