Related references
Note: Only part of the references are listed.Evaluation of the Degree of Polymerization of the Proanthocyanidins in Cranberry by Molecular Sieving and Characterization of the Low Molecular Weight Fractions by UHPLC-Orbitrap Mass Spectrometry
Claudio Gardana et al.
MOLECULES (2019)
Changes in Extractable and Non-extractable Polyphenols and Their Antioxidant Properties during Fruit On-tree Ripening in Five Peach Cultivars
Hui Liu et al.
HORTICULTURAL PLANT JOURNAL (2019)
Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)
Ana C. Goncalves et al.
CURRENT NUTRITION & FOOD SCIENCE (2019)
Multiple protective effect of peptides released from Olea europaea and Prunus persica seeds against oxidative damage and cancer cell proliferation
Ester Hernandez-Corroto et al.
FOOD RESEARCH INTERNATIONAL (2018)
Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications
Jara Perez-Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2018)
Determination of Flavonoid and Proanthocyanidin Profile of Hungarian Sour Cherry
Andrea Nemes et al.
MOLECULES (2018)
Green and Efficient Extraction Method to Determine Polyphenols in Cocoa and Cocoa Products
Merichel Plaza et al.
FOOD ANALYTICAL METHODS (2017)
Strategies for the extraction and analysis of non-extractable polyphenols from plants
Gloria Dominguez-Rodriguez et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects
Yao Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Insoluble-Bound Phenolics in Food
Fereidoon Shahidi et al.
MOLECULES (2016)
An enzymatic extraction of proanthocyanidins from Pais grape seeds and skins
Katherina Fernandez et al.
FOOD CHEMISTRY (2015)
Macromolecular antioxidants or non-extractable polyphenols in fruit and vegetables: Intake in four European countries
Jara Perez-Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2015)
Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant properties
Aslihan Demirdoven et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace
Fatih Mehmet Yilmaz et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Bound phenolics in foods, a review
Beatriz A. Acosta-Estrada et al.
FOOD CHEMISTRY (2014)
Assessing non-digestible compounds in apple cultivars and their potential as modulators of obese faecal microbiota in vitro
Luis Condezo-Hoyos et al.
FOOD CHEMISTRY (2014)
Antioxidant Capacity and Radical Scavenging Effect of Polyphenol RichMallotus philippenensisFruit Extract on Human Erythrocytes: AnIn VitroStudy
Mayank Gangwar et al.
TheScientificWorldJOURNAL (2014)
Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy
Gabriele Ballistreri et al.
FOOD CHEMISTRY (2013)
Polyphenol composition, antioxidant capacity, and antimicrobial activity of the extracts obtained from industrial sour cherry pomace
Krzysztof Kolodziejczyk et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Extraction and Neoformation of Antioxidant Compounds by Pressurized Hot Water Extraction from Apple Byproducts
Merichel Plaza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
Lidia Montero et al.
JOURNAL OF CHROMATOGRAPHY A (2013)
Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods
Javier Zurita et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)
Microwave Assisted Extraction of Phenolic Compounds from Sour Cherry Pomace
Meric Simsek et al.
SEPARATION SCIENCE AND TECHNOLOGY (2012)
Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
Comfort F. Ajibola et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2011)
Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art
Jara Perez-Jimenez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Antioxidant and Antiproliferation Effects of Extractable and Nonextractable Polyphenols Isolated from Apple Waste Using Different Extraction Methods
Wei Wei Tow et al.
JOURNAL OF FOOD SCIENCE (2011)
Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinifera L. cv. Pais
Gonzalo Eriz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Fractionation and evaluation of radical scavenging peptides from in vitro digests of buckwheat protein
Yuanyuan Ma et al.
FOOD CHEMISTRY (2010)
Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet
Sara Arranz et al.
JOURNAL OF CEREAL SCIENCE (2010)
Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins
Jara Perez-Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2009)
Structural features and antioxidant activity of tannin from persimmon pulp
Hai-Feng Gu et al.
FOOD RESEARCH INTERNATIONAL (2008)
Feruloyl esterases as biotechnological tools: Current and future perspectives
Ahmed E. Fazary et al.
ACTA BIOCHIMICA ET BIOPHYSICA SINICA (2007)
Effect of an acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Lamiaceae species
M Kosar et al.
FOOD CHEMISTRY (2005)
Determination of hydrolyzable tannins (gallotannins and ellagitannins) after reaction with potassium iodate
PW Hartzfeld et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
