Polymerization of proanthocyanidins catalyzed by polyphenol oxidase from lotus seedpod

Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions

(2012) Felipe F. Aceituno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Characterization of a highly polymeric proanthocyanidin fraction from persimmon pulp with strong Chinese cobra PLA2 inhibition effects

(2011) Shu-fen Xu et al.   FITOTERAPIA

Purification and characterisation of polyphenol oxidase from leaves of Cleome gynandra L.

(2011) Zhao-Jian Gao et al.   FOOD CHEMISTRY

Inhibition effect of procyanidins from lotus seedpod on mouse B16 melanoma in vivo and in vitro

(2010) Yuqing Duan et al.   FOOD CHEMISTRY

Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system

(2010) Jungmin Lee   FOOD CHEMISTRY

A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

(2010) E. Gómez-Plaza et al.   FOOD CHEMISTRY

Proanthocyanidin profile and antioxidant capacity of Brazilian Vitis vinifera red wines

(2010) Eliana Fortes Gris et al.   FOOD CHEMISTRY

Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process

(2010) Irine Ginjom et al.   FOOD CHEMISTRY

Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)

(2010) Vito Verardo et al.   JOURNAL OF CEREAL SCIENCE

Polyphenol content and antioxidant capacity in organic and conventional plant foods

(2010) A.L.K. Faller et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Purification and partial biochemical characterization of polyphenol oxidase from mamey (Pouteria sapota)

(2010) Gisela Palma-Orozco et al.   PHYTOCHEMISTRY

The Protein Circular Dichroism Data Bank, A Web-Based Site for Access to Circular Dichroism Spectroscopic Data

(2010) Lee Whitmore et al.   STRUCTURE

Rejuvenation of antioxidant and cholinergic systems contributes to the effect of procyanidins extracted from the lotus seedpod ameliorating memory impairment in cognitively impaired aged rats

(2009) Jiqu Xu et al.   EUROPEAN NEUROPSYCHOPHARMACOLOGY

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

Three-step HPLC–ESI-MS/MS procedure for screening and identifying non-target flavonoid derivatives

(2009) Gábor Rak et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Simultaneous determination of phenolic acids and flavonoids in Lycium barbarum Linnaeus by HPLC–DAD–ESI-MS

(2009) B. Stephen Inbaraj et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Replacement of sulfur dioxide by lysozyme and oenological tannins during fermentation: influence on volatile composition of white wines

(2009) Francesca Sonni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Ameliorative effects of lotus seedpod proanthocyanidins on cognitive deficits and oxidative damage in senescence-accelerated mice

(2008) Yushi Gong et al.   BEHAVIOURAL BRAIN RESEARCH

Rapid analysis of phenolic acids in beverages by UPLC–MS/MS

(2008) Jiří Gruz et al.   FOOD CHEMISTRY

Tannin profiles of Vitis vinifera L. cv. red grapes growing in Lisbon and from their monovarietal wines

(2008) F. Cosme et al.   FOOD CHEMISTRY