Separation of a family of antioxidants flavan-3-ol thio-conjugates from procyanidins by high-speed counter-current chromatography

Full-Length Transcriptome Analysis of the Genes Involved in Tocopherol Biosynthesis in Torreya grandis

(2019) Heqiang Lou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

(2018) Yajing Qi et al.   FOOD CHEMISTRY

Novel Antihypertensive Prodrug from Grape Seed Proanthocyanidin Extract via Acid-Mediated Depolymerization in the Presence of Captopril: Synthesis, Process Optimization, and Metabolism in Rats

(2018) Can Cui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparative separation of grape skin polyphenols by high-speed counter-current chromatography

(2016) Lanxin Luo et al.   FOOD CHEMISTRY

Preparative HSCCC isolation of phloroglucinolysis products from grape seed polymeric proanthocyanidins as new powerful antioxidants

(2015) Shuting Zhang et al.   FOOD CHEMISTRY

Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia

(2015) Vanja Todorovic et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Proanthocyanidins, anthocyanins and cardiovascular diseases

(2014) Maria J. Kruger et al.   FOOD RESEARCH INTERNATIONAL

Free radical scavenging, antioxidant and cancer chemoprevention by grape seed proanthocyanidin: An overview

(2014) Debasis Bagchi et al.   MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS

Preparation of A-type proanthocyanidin dimers from peanut skins and persimmon pulp and comparison of the antioxidant activity of A-type and B-type dimers

(2013) Xiao-qian Dong et al.   FITOTERAPIA

Extraction Yields and Anti-oxidant Activity of Proanthocyanidins from Different Parts of Grape Pomace: Effect of Mechanical Treatments

(2013) M. de Sá et al.   PHYTOCHEMICAL ANALYSIS

Absorption and metabolism of proanthocyanidins

(2013) Keqin Ou et al.   Journal of Functional Foods

Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

(2011) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lipophilized Epigallocatechin Gallate (EGCG) Derivatives as Novel Antioxidants

(2011) Ying Zhong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation of Dimeric Procyanidins B1, B2, B5, and B7 from a Polymeric Procyanidin Fraction of Black Chokeberry (Aronia melanocarpa)

(2010) Tuba Esatbeyoglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Separation of Flavonoids from the Leaves of Oroxylum indicum by HSCCC

(2008) Yuan Yuan et al.   CHROMATOGRAPHIA

Preparative isolation and purification of theaflavins and catechins by high-speed countercurrent chromatography

(2008) Kunbo Wang et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

(2007) Isabel Spranger et al.   FOOD CHEMISTRY