Structural Elucidation and Antioxidant Activities of Proanthocyanidins from Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Leaves

Anti-inflammatory and Anti-melanogenic Proanthocyanidin Oligomers from Peanut Skin

(2012) Takanori Tatsuno et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Antioxidant activity of fractions from Quercus sideroxyla bark and identification of proanthocyanidins by HPLC-DAD and HPLC-MS

(2012) Martha Rosales-Castro et al.   HOLZFORSCHUNG

Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

(2012) María Reyes González-Centeno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Proanthocyanidins from Peanut Skins as a Natural Yeast Inhibitory Agent

(2012) Paul J. Sarnoski et al.   JOURNAL OF FOOD SCIENCE

Proanthocyanidin Oligomers Isolated fromSalacia reticulataleaves potently Inhibit Pancreatic Lipase Activity

(2012) K. Koga et al.   JOURNAL OF FOOD SCIENCE

Identification and characterization of proanthocyanidins of 16 members of the Rhododendron genus (Ericaceae) by tandem LC-MS

(2012) Rakesh Jaiswal et al.   JOURNAL OF MASS SPECTROMETRY

Identification and characterisation of low-molecular-weight phenolic compounds in bayberry (Myrica rubra Sieb. et Zucc.) leaves by HPLC-DAD and HPLC-UV-ESIMS

(2011) Haihua Yang et al.   FOOD CHEMISTRY

Separation and characterisation of proanthocyanidins in Virginia type peanut skins by LC–MSn

(2011) Paul J. Sarnoski et al.   FOOD CHEMISTRY

Assessment of the Antibacterial Activity and the Antidiarrheal Function of Flavonoids from Bayberry Fruit

(2011) Wei Rong Yao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antimicrobial Properties ofQuercus ilexL. Proanthocyanidin Dimers and Simple Phenolics: Evaluation of Their Synergistic Activity with Conventional Antimicrobials and Prediction of Their Pharmacokinetic Profile

(2011) Anastasia Karioti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cranberry Proanthocyanidins: Natural Weapons against Periodontal Diseases

(2011) Karine Feghali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Unusual Proanthocyanidins in Leaves of Bayberry (Myrica rubra Sieb. et Zucc.)

(2011) Haihua Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural analysis of A-type or B-type highly polymeric proanthocyanidins by thiolytic degradation and the implication in their inhibitory effects on pancreatic lipase

(2011) Hideto Kimura et al.   JOURNAL OF CHROMATOGRAPHY A

Profiles of phenolic compounds in modern and old common wheat varieties determined by liquid chromatography coupled with time-of-flight mass spectrometry

(2011) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic Inhibitors of Chemical and Enzymatic Oxidation in the Leaves ofMyrica rubra

(2010) Toshiya MASUDA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

High Molecular Weight Persimmon (Diospyros kaki L.) Proanthocyanidin: A Highly Galloylated, A-Linked Tannin with an Unusual Flavonol Terminal Unit, Myricetin

(2010) Chunmei Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of Flavan-3-ols with Different Degrees of Polymerization in Seeds of ‘Shiraz’, ‘Cabernet Sauvignon’ and ‘Marselan’ Grapes after Veraison

(2010) Yan-Xia Liu et al.   MOLECULES

Anti-inflammatory Activity of Myricetin Isolated fromMyrica rubraSieb. et Zucc. Leaves

(2010) Shu-Jun Wang et al.   PLANTA MEDICA

EFFECTS OF INORGANIC FERTILIZERS AND RHIZOBIAL INOCULATION ON GROWTH, NODULATION AND TANNIN CONTENT OF ACACIELLA ANGUSTISSIMA (MILL.) BRITTON & ROSE

(2010) Víctor M Ruiz-Valdiviezo et al.   GAYANA BOTANICA

Analgesic activity of myricetin isolated from Myrica rubra Sieb. et Zucc. leaves

(2009) Yan Tong et al.   ARCHIVES OF PHARMACAL RESEARCH

Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae)

(2009) Carlos L. Céspedes et al.   FOOD CHEMISTRY

Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

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

Advanced separation methods of food anthocyanins, isoflavones and flavanols

(2009) Josep Valls et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

MALDI-TOF MS analysis of plant proanthocyanidins

(2009) María Monagas et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds

(2007) Isabel Spranger et al.   FOOD CHEMISTRY

Structural features and antioxidant activity of tannin from persimmon pulp

(2007) Hai-Feng Gu et al.   FOOD RESEARCH INTERNATIONAL