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polyphenols (25) 25
food science & technology (22) 22
life sciences (18) 18
index medicus (17) 17
chemistry, applied (15) 15
polysaccharides (13) 13
quantification (13) 13
phenolic-compounds (12) 12
polymerization (11) 11
polyphénol (11) 11
procyanidins (11) 11
food and beverages (10) 10
polyphenol (10) 10
nutrition & dietetics (9) 9
analysis (8) 8
fruit - chemistry (8) 8
pectin (8) 8
fruit (7) 7
proanthocyanidins (7) 7
procyanidine (7) 7
antioxidants (6) 6
cell-walls (6) 6
cultivars (6) 6
extraction (6) 6
flavonoids (6) 6
fruits (6) 6
malus - chemistry (6) 6
[sdv]life sciences [q-bio] (5) 5
agriculture, multidisciplinary (5) 5
anthocyanin (5) 5
bioavailability (5) 5
chlorogenic acid (5) 5
condensed tannins (5) 5
isothermal titration calorimetry (5) 5
kinetics (5) 5
metabolites (5) 5
polysaccharide (5) 5
pyrus communis l (5) 5
acids (4) 4
adsorption (4) 4
apple (4) 4
cell wall - chemistry (4) 4
chemistry, organic (4) 4
flavonoids - chemistry (4) 4
liquid-chromatography (4) 4
malus domestica (4) 4
malus domestica borkh (4) 4
noncovalent interaction (4) 4
pectins (4) 4
polymer science (4) 4
procyanidin (4) 4
pyrus communis (4) 4
quality (4) 4
thiolysis (4) 4
vegetables (4) 4
wine (4) 4
[ sdv.bbm.bs ] life sciences [q-bio]/biochemistry, molecular biology/biomolecules [q-bio.bm] (3) 3
[ sdv.bibs ] life sciences [q-bio]/quantitative methods [q-bio.qm] (3) 3
affinity (3) 3
antioxidant activity (3) 3
antioxidant capacity (3) 3
astringency (3) 3
binding (3) 3
biochemistry, molecular biology (3) 3
calorimetry (3) 3
cell-wall (3) 3
cellulose (3) 3
chromatography (3) 3
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organic acids (3) 3
oxidation (3) 3
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pectine (3) 3
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polymerisationsgrad (3) 3
polyphenols - analysis (3) 3
proanthocyanidins - chemistry (3) 3
proteins (3) 3
purification (3) 3
tannins (3) 3
thermodynamics (3) 3
titration (3) 3
zellwand (3) 3
[ sdv ] life sciences [q-bio] (2) 2
affinität (2) 2
albumin (2) 2
alcohol insoluble solids (2) 2
anthocyanins (2) 2
antioxidant (2) 2
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Food Chemistry, ISSN 0308-8146, 03/2019, Volume 275, pp. 754 - 762
Procyanidins and cell walls were extracted from pear at ripe and overripe stages in order to investigate the impact of ripening stage on their association.... 
Pyrus communis L | Overripening | ITC | UV–Vis spectrometry | Condensed tannins | MIR | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | POLYMERIZATION | FLAVAN-3-OLS | ADSORPTION | CHROMATOGRAPHY | SIDE-CHAINS | NONCOVALENT INTERACTION | NUTRITION & DIETETICS | POLYSACCHARIDES | CHEMISTRY, APPLIED | APPLE PROCYANIDINS | GRAPE-DERIVED PROANTHOCYANIDINS | UV-Vis spectrometry | Skin
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 07/2012, Volume 111, Issue 1, pp. 73 - 81
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 02/2017, Volume 60, pp. 43 - 51
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2019, Volume 296, pp. 142 - 149
Little data are available on the impact of pomace pre-treatment, notably drying, on the nature and yield of polyphenols. Pomace from two apple varieties... 
By-product | Procyanidin | Dihydrochalcone | Malus domestica Borkh | Extraction | Chlorogenic acid | Quercetin glycoside | Flvonol | THIOLYSIS | JUICES | PHENOLIC-COMPOUNDS | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | NUTRITION & DIETETICS | LIQUID-CHROMATOGRAPHY | PRODUCTS | PROCYANIDINS | CHEMISTRY, APPLIED | HPLC | WATER | Antioxidants | Polyphenols | Flavonoids | Apple | Flavones | Bioflavonoids
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2017, Volume 85, pp. 283 - 283
2nd Euro-mediterranean symposium on fruit and vegetable processing: An integrated view on sustainability and how it can interact with quality, safety and... 
FOOD SCIENCE & TECHNOLOGY | Consumer protection | Vegetables | Safety and security measures | Conferences, meetings and seminars | Sustainable development | Conferences and conventions | Life Sciences
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2017, Volume 85, pp. 380 - 384
Perry pear polyphenols were characterized in fruit, juice and pomace for two cultivars and at two maturity stage. Cell walls were characterized only in fruits... 
Pyrus communis L | Overripening | Juice | Condensed tannins | Pectic side chains | SPANISH PEAR | APPLE | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | ASTRINGENCY | NONCOVALENT INTERACTION | RIPENING FRUIT | CULTIVARS | PROANTHOCYANIDIN | POLYSACCHARIDES | PYRUS-COMMUNIS | Polyphenols | Fruit | Galactose | Developmental biology | Polymerization
Journal Article
European Journal of Nutrition, ISSN 1436-6207, 3/2013, Volume 52, Issue 2, pp. 833 - 846
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2011, Volume 126, Issue 3, pp. 831 - 836
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 01/2017, Volume 156, pp. 152 - 164
Cell walls from flesh, parenchyma cells, stone cells and skin were isolated from ripe and overripe L. cv “De Cloche” using the phenol-buffer method. Pear... 
Pyrus communis L | Lignin | Sequential extraction | Hemicellulose | Pectin | Cellulose | FT-IR SPECTROSCOPY | SPANISH PEAR | EXTRACTABILITY | POLYMER SCIENCE | APPLE | STONE CELLS | CHEMISTRY, ORGANIC | PECTIC POLYSACCHARIDES | JAPANESE PEAR | CHEMISTRY, APPLIED | PYRUS-COMMUNIS L | RAMIFIED REGIONS | Carbohydrates | Oxalic acid | Analysis | Skin | Oxalates
Journal Article