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There are 15231 results for: content related to: Analysis of Phenolic Composition of Noble Muscadine ( Vitis rotundifolia ) by HPLC-MS and the Relationship to Its Antioxidant Capacity

  1. Anthocyanin Phytochemical Profiles and Anti-oxidant Activities of Vitis candicans and Vitis doaniana

    Phytochemical Analysis

    Volume 24, Issue 5, September/October 2013, Pages: 446–452, Alexander Acevedo De la Cruz, Ghislaine Hilbert, Virginie Mengin, Céline Rivière, Nathalie Ollat, Caroline Vitrac, Louis Bordenave, Stéphane Decroocq, Jean-Claude Delaunay, Jean-Michel Mérillon, Jean-Pierre Monti, Eric Gomès and Tristan Richard

    Version of Record online : 9 JUL 2013, DOI: 10.1002/pca.2447

  2. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 12, September 2013, Pages: 2963–2972, Hasim Kelebek, Michael Jourdes, Serkan Selli and Pierre-Louis Teissedre

    Version of Record online : 17 APR 2013, DOI: 10.1002/jsfa.6125

  3. Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: FCT67–FCT72, A. CHAOVANALIKIT and R. E. WROLSTAD

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17858.x

  4. Chemistry, Pharmacology and Health Benefits of Anthocyanins

    Phytotherapy Research

    Antonella Smeriglio, Davide Barreca, Ersilia Bellocco and Domenico Trombetta

    Version of Record online : 25 MAY 2016, DOI: 10.1002/ptr.5642

  5. Bioactivity, Absorption, and Metabolism of Anthocyanins

    Recent Advances in Polyphenol Research, Volume 1

    Giuseppe (Joe) Mazza, Colin D. Kay, Pages: 228–262, 2009

    Published Online : 4 FEB 2009, DOI: 10.1002/9781444302400.ch10

  6. Anthocyanin and Polyphenolic Composition of Fresh and Processed Cherries

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: FCT73–FCT83, A. CHAOVANALIKIT and R. E. WROLSTAD

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17859.x

  7. Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: C378–C389, Y.S. Oh, J.H. Lee, S.H. Yoon, C.H. Oh, D.-S. Choi, E. Choe and M.Y. Jung

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00756.x

  8. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 6, April 2013, Pages: 1404–1411, Yuan Li, Ruijing Ma, Zhenzhen Xu, Junhan Wang, Tong Chen, Fang Chen and Zhengfu Wang

    Version of Record online : 11 FEB 2013, DOI: 10.1002/jsfa.5907

  9. 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

    Version of Record online : 21 DEC 2011, DOI: 10.1111/j.1745-4514.2010.00522.x

  10. Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: H72–H79, C. Brownmiller, L.R. Howard and R.L. Prior

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00761.x

  11. Anthocyanins

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 5–69, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch18

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    The Case for Anthocyanin Consumption to Promote Human Health: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 483–508, Elisa Pojer, Fulvio Mattivi, Dan Johnson and Creina S. Stockley

    Version of Record online : 10 SEP 2013, DOI: 10.1111/1541-4337.12024

  13. Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: s497–s503, Josefina Reyes-Carmona, Gad G. Yousef, Ramon A. Martínez-Peniche and Mary Ann Lila

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11498.x

  14. You have free access to this content
    Structural requirements of anthocyanins in relation to inhibition of endothelial injury induced by oxidized low-density lipoprotein and correlation with radical scavenging activity

    FEBS Letters

    Volume 584, Issue 3, February 05, 2010, Pages: 583–590, Long Yi, Chun-ye Chen, Xin Jin, Man-tian Mi, Bin Yu, Hui Chang, Wen-hua Ling and Ting Zhang

    Version of Record online : 10 DEC 2009, DOI: 10.1016/j.febslet.2009.12.006

  15. High-anthocyanin strawberries through cultivar selection

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 846–852, Charissa H Fredericks, Kent J Fanning, Michael J Gidley, Gabriele Netzel, Dimitrios Zabaras, Mark Herrington and Michael Netzel

    Version of Record online : 6 AUG 2012, DOI: 10.1002/jsfa.5806

  16. Foliar Anthocyanins: A Horticultural Review

    Horticultural Reviews: Volume 42

    Jennifer K. Boldt, Mary H. Meyer, John E. Erwin, Pages: 209–252, 2014

    Published Online : 18 JUL 2014, DOI: 10.1002/9781118916827.ch04

  17. A REVIEW: SEPARATION AND CHEMICAL PROPERTIES OF ANTHOCYANINS USED FOR THEIR QUALITATIVE AND QUANTITATIVE ANALYSIS

    Journal of Food Biochemistry

    Volume 11, Issue 4, December 1987, Pages: 279–308, ROBERT L. JACKMAN, RICKEY Y. YADA and MARVIN A. TUNG

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.1987.tb00128.x

  18. Study of the mass spectrometric behaviors of anthocyanins in negative ionization mode and its applications for characterization of anthocyanins and non-anthocyanin polyphenols

    Rapid Communications in Mass Spectrometry

    Volume 26, Issue 9, 15 May 2012, Pages: 1123–1133, Jianghao Sun, Long-ze Lin and Pei Chen

    Version of Record online : 29 MAR 2012, DOI: 10.1002/rcm.6209

  19. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry

    Journal of the Science of Food and Agriculture

    Volume 84, Issue 13, October 2004, Pages: 1771–1782, Mi Jin Cho, Luke R Howard, Ronald L Prior and John R Clark

    Version of Record online : 4 AUG 2004, DOI: 10.1002/jsfa.1885

  20. Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2650–2658, Bradley W. Bolling, Ya-Yen Chen and C-Y. Oliver Chen

    Version of Record online : 22 JUL 2013, DOI: 10.1111/ijfs.12261