Identification of new flavan-3-ol monoglycosides by UHPLC-ESI-Q-TOF in grapes and wine

Deciphering the Complexity of Sainfoin (Onobrychis viciifolia) Proanthocyanidins by MALDI-TOF Mass Spectrometry with a Judicious Choice of Isotope Patterns and Matrixes

(2011) Elisabetta Stringano et al.   ANALYTICAL CHEMISTRY

Biosynthesis of (+)-catechin glycosides using recombinant amylosucrase from Deinococcus geothermalis DSM 11300

(2011) Hyun-Kug Cho et al.   ENZYME AND MICROBIAL TECHNOLOGY

Determination of catechins and flavonol glycosides in Chinese tea varieties

(2011) Chunyan Wu et al.   FOOD CHEMISTRY

The hidden face of food phenolic composition

(2010) I. Tarascou et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Catechin Glucosides: Occurrence, Synthesis, and Stability

(2010) Thomas Raab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds

(2009) Maaike M. Appeldoorn et al.   FOOD CHEMISTRY

Chocolate and red wine – A comparison between flavonoids content

(2009) Fernanda Araujo Pimentel et al.   FOOD CHEMISTRY

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Polyphenols, oral health and disease: A review

(2009) Stefano Petti et al.   JOURNAL OF DENTISTRY

Proanthocyanidin glycosides from the leaves of Quercus ilex L. (Fagaceae)

(2009) Anastasia Karioti et al.   TETRAHEDRON LETTERS

Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties

(2008) F. MATTIVI et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Is there a direct relationship between oral astringency and human salivary protein binding?

(2008) Bernd Schwarz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography–mass spectroscopy characterisation and association with in vitro antiradical activity

(2008) Evangelia Karvela et al.   FOOD CHEMISTRY