Thiolysis−HPLC Characterization of Apple Procyanidins Covering a Large Range of Polymerization States-Reference-Cited by-同舟云学术

Thiolysis−HPLC Characterization of Apple Procyanidins Covering a Large Range of Polymerization States

Published:2000-12-06 Issue:1 Volume:49 Page:14-20
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guyot Sylvain¹,Marnet Nathalie¹,Drilleau Jean-François¹

Affiliation:

1. Laboratoire de Recherches Cidricoles, Biotransformation des Fruits et Légumes, Institut National de la Recherche Agronomique, BP 29, 35650 Le Rheu, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000814z

Reference34 articles.

Cited by 210 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the solvent effect on the extraction and antioxidant activity of phenolic compounds from the nettle (Urtica dioica L.) seeds: application of PCA and regression analyses;Journal of Food Measurement and Characterization;2024-06-18

2. Emerging botanical processing technology of bioflavonoid for sustainable production of high value standardized nutraceutical ingredients: a review;Journal of Food Measurement and Characterization;2024-05-09

3. Exploring the potential of apple (poly)phenols: A systematic review of randomized controlled trials on metabolic diseases prevention;Trends in Food Science & Technology;2024-05

4. A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

5. Analytical characterization of flavan-3-ol-rich apple juices produced with the innovative spiral filter press technology;Food Research International;2024-03