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There are 3906472 results for: content related to: The phenolic constituents of Prunus domestica . I.—The quantitative analysis of phenolic constituents

  1. The phenolic constituents of Prunus domestica. II.—The analysis of tissues of the Victoria plum tree

    Journal of the Science of Food and Agriculture

    Volume 10, Issue 2, February 1959, Pages: 135–144, W. E. Hillis and T. Swain

    Article first published online : 2 MAY 2006, DOI: 10.1002/jsfa.2740100211

  2. Phenolic constituents of Prunus domestica. III.—Identification of the major constituents in the tissues of victoria plum

    Journal of the Science of Food and Agriculture

    Volume 10, Issue 10, October 1959, Pages: 533–537, W. E. Hillis and T. Swain

    Article first published online : 2 MAY 2006, DOI: 10.1002/jsfa.2740101006

  3. Resolution and analysis of total phenolic constituents of grape pigment

    Journal of the Science of Food and Agriculture

    Volume 18, Issue 5, May 1967, Pages: 193–196, T. C. Somers

    Article first published online : 4 MAY 2006, DOI: 10.1002/jsfa.2740180505

  4. Flavylium salts, anthocyanidins and anthocyanins II.—Reactions with sulphur dioxide

    Journal of the Science of Food and Agriculture

    Volume 18, Issue 10, October 1967, Pages: 479–485, C. F. Timberlake and P. Bridle

    Article first published online : 5 MAY 2006, DOI: 10.1002/jsfa.2740181009

  5. Observations on the rate of dehydration of root vegetables in heated air

    Journal of the Science of Food and Agriculture

    Volume 10, Issue 2, February 1959, Pages: 130–135, B. S. Bhatia, C. G. Tucker and E. G. B. Gooding

    Article first published online : 2 MAY 2006, DOI: 10.1002/jsfa.2740100210

  6. Flavylium salts, anthocyanidins and anthocyanins. I.—Structural transformations in acid solutions

    Journal of the Science of Food and Agriculture

    Volume 18, Issue 10, October 1967, Pages: 473–478, C. F. Timberlake and P. Bridle

    Article first published online : 5 MAY 2006, DOI: 10.1002/jsfa.2740181008

  7. Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”

    Journal of the Science of Food and Agriculture

    Volume 28, Issue 3, March 1977, Pages: 279–287, T. Chris Somers and Michael E. Evans

    Article first published online : 10 MAY 2006, DOI: 10.1002/jsfa.2740280311

  8. Use of auxin and cytokinin to regulate anthocyanin production and composition in suspension cultures of strawberry cell

    Journal of the Science of Food and Agriculture

    Volume 65, Issue 3, July 1994, Pages: 271–276, Tsukasa Mori, Miei Sakurai, Minoru Seki and Shintaro Furusaki

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740650303

  9. Effects of conditioning factor on anthocyanin production in strawberry suspension cultures

    Journal of the Science of Food and Agriculture

    Volume 66, Issue 3, November 1994, Pages: 381–388, Tsukasa Mori, Miei Sakurai, Minoru Seki and Shintaro Furusaki

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740660316

  10. URINARY EXCRETION OF ANTIOXIDANTS IN HEALTHY HUMANS FOLLOWING QUEEN GARNET PLUM JUICE INGESTION: A NEW PLUM VARIETY RICH IN ANTIOXIDANT COMPOUNDS

    Journal of Food Biochemistry

    Volume 36, Issue 2, April 2012, Pages: 159–170, MICHAEL NETZEL, KENT FANNING, GABRIELE NETZEL, DIMITRIOS ZABARAS, GLORIA KARAGIANIS, TONY TRELOAR, DOUGAL RUSSELL and ROGER STANLEY

    Article first published online : 21 DEC 2011, DOI: 10.1111/j.1745-4514.2010.00522.x

  11. Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 °C

    Journal of the Science of Food and Agriculture

    Volume 24, Issue 7, July 1973, Pages: 747–762, J. B. Adams

    Article first published online : 9 MAY 2006, DOI: 10.1002/jsfa.2740240702

  12. Grape phenolics: The anthocyanins of Vitis vinifera, variety shiraz

    Journal of the Science of Food and Agriculture

    Volume 17, Issue 5, May 1966, Pages: 215–219, T. C. Somers

    Article first published online : 26 JUN 2006, DOI: 10.1002/jsfa.2740170506

  13. An improved method for the extraction and quantitation of anthocyanins in cocoa beans and its use as an index of the degree of fermentation

    Journal of the Science of Food and Agriculture

    Volume 37, Issue 3, March 1986, Pages: 289–296, Graha M. L. Pettipher

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740370314

  14. Wine quality: Correlations with colour density and anthocyanin equilibria in a group of young red wines

    Journal of the Science of Food and Agriculture

    Volume 25, Issue 11, November 1974, Pages: 1369–1379, T. Chris Somers and Michael E. Evans

    Article first published online : 9 MAY 2006, DOI: 10.1002/jsfa.2740251105

  15. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography

    Journal of the Science of Food and Agriculture

    Volume 36, Issue 12, December 1985, Pages: 1325–1333, Johanna Bakker and Colin F. Timberlake

    Article first published online : 20 SEP 2006, DOI: 10.1002/jsfa.2740361218

  16. Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

    Journal of the Science of Food and Agriculture

    Volume 65, Issue 4, August 1994, Pages: 477–485, Constantinos Dallas and Olga Laureano

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740650416

  17. Anthocyanin degradation in oxidising grape musts

    Journal of the Science of Food and Agriculture

    Volume 66, Issue 3, November 1994, Pages: 283–288, Véronique Cheynier, Jean-Marc Souquet, Adriana Kontek and Michel Moutounet

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740660304

  18. Mechanisms of anthocyanin degradation in grape must-like model solutions

    Journal of the Science of Food and Agriculture

    Volume 69, Issue 3, November 1995, Pages: 385–391, Pascale Sarni, Hélène Fulcrand, Véronique Souillol, Jean-Marc Souquet and Véronique Cheynier

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740690317

  19. Use of Porter's reagents for the characterisation of thearubigins and other non-proanthocyanidins

    Journal of the Science of Food and Agriculture

    Volume 68, Issue 1, May 1995, Pages: 33–38, Christopher Powell, Michael N Clifford, Shaun C Opie and Colin L Gibson

    Article first published online : 19 SEP 2006, DOI: 10.1002/jsfa.2740680106

  20. Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)

    Journal of the Science of Food and Agriculture

    Volume 25, Issue 10, October 1974, Pages: 1221–1228, Ronald E. Wrolstad and David A. Heatherbell

    Article first published online : 20 SEP 2006, DOI: 10.1002/jsfa.2740251005