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1. Full Text Non-targeted analysis of spatial metabolite composition in strawberry ( Fragaria × ananassa) flowers
by Hanhineva, Kati and Rogachev, Ilana and Kokko, Harri and Mintz-Oron, Shira and Venger, Ilya and Kärenlampi, Sirpa and Aharoni, Asaph
Phytochemistry, ISSN 0031-9422, 2008, Volume 69, Issue 13, pp. 2463 - 2481
The metabolite composition of strawberry floral organs (i.e. sepals, petals, stamen, pistil and receptacle) has been studied by UPLC-qTOF-MS and MS/MS... 
Terpenoid | Floral metabolites | Strawberry ( Fragaria × ananassa) | Spermidine | Rosaceae | Ellagitannin | Proanthocyanidin | Secondary metabolite profiling | Flavonol | UPLC-qTOF-MS | Strawberry (Fragaria × ananassa) | HYDROLYZABLE TANNINS | Strawberry (Fragaria x ananassa) | POLLEN-TUBE GROWTH | ARABIDOPSIS-THALIANA | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | ANTIOXIDANT CAPACITY | MASS-SPECTROMETRY | PLANT SCIENCES | FLAVONOID BIOSYNTHESIS | GENOME-WIDE ANALYSIS | ELLAGIC ACID | FLORAL INDUCTION | Flowers - metabolism | Fragaria - metabolism | Proanthocyanidins - metabolism | Mass Spectrometry | Chromatography, High Pressure Liquid | Hydrolyzable Tannins - metabolism | Metabolomics - methods | Strawberries | Tannins | Flowers | Metabolites | Terpenes | Analysis
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2. Full Text Quinoa: Nutritional, functional, and antinutritional aspects
by Filho, Antonio Manoel Maradini and Pirozi, Mônica Ribeiro and Borges, João Tomaz Da Silva and Pinheiro Sant'Ana, Helena Maria and Chaves, José Benício Paes and Coimbra, Jane Sélia Dos Reis and Coimbra, Jane Sélia Dos Reis
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 05/2017, Volume 57, Issue 8, pp. 1618 - 1630
We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is... 
functional properties | nutritional value | celiac disease | Chenopodium quinoa Willd | anti-nutritional factors | Chenopodium quinoaWilld | MINERALS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | PSEUDOCEREALS | ANTIOXIDANT CAPACITY | CHENOPODIUM-QUINOA | NUTRITION & DIETETICS | FRACTIONS | FATTY-ACID | STARCH | TRITERPENE SAPONINS | WILLD SEEDS | Oxalates - analysis | Phytic Acid - analysis | Flavonoids - analysis | Amino Acids, Essential - analysis | Nutritive Value | Humans | Dietary Fiber - analysis | Saponins - analysis | Whole Grains - chemistry | Chenopodium quinoa - chemistry | Trypsin Inhibitors - analysis | Dietary Proteins - analysis | Tannins - analysis | Polyphenols - analysis | Dietary Fats - analysis | Dietary Carbohydrates - analysis | Micronutrients - analysis | Antioxidants - analysis | Nitrates - analysis | Quinoa | Celiac disease | Functional foods & nutraceuticals
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3. Full Text Nutritional Potential of Rice Bean (Vigna Umbellata): An Underutilized Legume
by Katoch, Rajan
Journal of Food Science, ISSN 0022-1147, 01/2013, Volume 78, Issue 1, pp. C8 - C16
:  Rice bean, a less known and underutilized legume, has emerged as a potential legume because of its nutritional potential. The nutritional quality of rice... 
Vigna | nutritional factors | anti‐nutrients | rice bean | Nutritional factors | Anti-nutrients | Rice bean | ANTINUTRITIONAL FACTORS | RAFFINOSE | FOOD SCIENCE & TECHNOLOGY | VULGARIS L | SOYBEANS | PROTEIN DIGESTIBILITY | GERMINATION | anti-nutrients | COOKING | CHEMICAL-COMPOSITION | PURIFICATION | PHYTIC ACID | Phytic Acid - analysis | Nutritive Value | Vitamins - analysis | Dietary Fiber - analysis | Raffinose - analysis | Fabaceae - classification | Trypsin Inhibitors - analysis | Tannins - analysis | Lipoxygenase - metabolism | Oligosaccharides - analysis | Niacin - analysis | Trace Elements - analysis | Ascorbic Acid - analysis | Fabaceae - chemistry | Amino Acids - analysis | Fatty Acids - analysis | Genotype | Saponins - analysis | Oligosaccharides - metabolism | Lipoxygenase - analysis | Dietary Proteins - analysis | Phenols - analysis | Dietary Carbohydrates - analysis | Fabaceae - genetics | Raffinose - metabolism | Proteins | Legumes | Beans | Tannins | Categories | In vitro testing | Fatty acids | Rice
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4. Full Text Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran
by Tohidi, Behnaz and Rahimmalek, Mehdi and Arzani, Ahmad
Food Chemistry, ISSN 0308-8146, 04/2017, Volume 220, pp. 153 - 161
In this study, the essential oil (EO) composition, flavonoid and phenolic contents, and antioxidant activities of fourteen accessions belonging to ten species... 
Essential oil | Reducing power | DPPH | Thyme | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | POPULATIONS | NUTRITION & DIETETICS | LAMIACEAE | IN-VITRO ANTIOXIDANT | ANTIBACTERIAL ACTIVITY | CARAMANICUS | METHANOL EXTRACTS | CHEMICAL-COMPOSITION | VULGARIS | CHEMISTRY, APPLIED | DAENENSIS | Flavonoids - analysis | Gas Chromatography-Mass Spectrometry | Oils, Volatile - chemistry | Thymus Plant - chemistry | Thymus Plant - classification | Linear Models | Thymol - analysis | Terpenes - analysis | Plant Extracts - analysis | Tannins - analysis | Phenols - analysis | Iran | Monoterpenes - analysis | Antioxidants - analysis | Principal Component Analysis | Cluster Analysis | Antioxidants | Isoflavones
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5. Methods of sampling and analysis
American Leather Chemists Association
1954, 1 v. (various pagings)
Tannins | Leather
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6. Full Text Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices
by Wu, Shi-Biao and Dastmalchi, Keyvan and Long, Chunlin and Kennelly, Edward J
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2012, Volume 60, Issue 30, pp. 7513 - 7525
Many dark-colored fruit juices, rich in anthocyanins, are thought to be important for human health. Joboticaba (Myrciaria cauliflora) fruits, native to Brazil,... 
anthocyanins | blueberry | PHENOLIC-COMPOUNDS | BARK | FOOD SCIENCE & TECHNOLOGY | MASS-SPECTROMETRY | PCA | jaboticaba | OXYGEN | Concord grape | INHIBITION | LC-TOF-MS | ANTIOXIDANT | Myrciaria cauliflora | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ELLAGIC ACID | MYRTACEAE | phenolic | Hydroxybenzoates - analysis | Chromatography, High Pressure Liquid - methods | Vitis - chemistry | Fruit - chemistry | Hydrolyzable Tannins - analysis | Blueberry Plants - chemistry | Depsides - analysis | Glucosides - analysis | Myrtaceae - chemistry | Gallic Acid - analysis | Polyphenols - analysis | Brazil | Ellagic Acid - analysis | Phenylpropionates - analysis | Antioxidants - analysis | Principal Component Analysis | Anthocyanins - analysis | Beverages - analysis
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7. Full Text Hydrolyzable tannin analysis in food
by Arapitsas, Panagiotis
Food Chemistry, ISSN 0308-8146, 12/2012, Volume 135, Issue 3, pp. 1708 - 1717
► Hydrolyzable tannins (HTs) is one of the most studied group of polyphenolic compounds. ► HTs influence both food quality and safety and are widely... 
Analytical chemistry | Gallotannins | Tannins | Ellagitannins | Food | ANTIOXIDANT ACTIVITY | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | RUBUS ELLAGITANNINS | POLYPHENOLIC COMPOUNDS | MANGIFERA-INDICA L | OAK WOOD | STRUCTURE ELUCIDATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | NUTRITION & DIETETICS | CHINESE MEDICINAL-PLANTS | CHEMISTRY, APPLIED | ELLAGIC ACID | Chemistry Techniques, Analytical - methods | Food Analysis - methods | Humans | Hydrolyzable Tannins - analysis | Polyphenols - analysis | Analysis | Safety and security measures
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8. Full Text Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
by Soares, Susana and Kohl, Susann and Thalmann, Sophie and Mateus, Nuno and Meyerhof, Wolfgang and De Freitas, Victor
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 02/2013, Volume 61, Issue 7, pp. 1525 - 1533
Bitterness is a major sensory attribute of several common foods and beverages rich in polyphenol compounds. These compounds are reported as very important for... 
polyphenols | bitterness | tannins | FOOD SCIENCE & TECHNOLOGY | ANTHOCYANINS | ASTRINGENCY | MALVIDIN 3-GLUCOSIDE | PROCYANIDINS | SACCHARIN | SEQUENCE | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | CHEMISTRY, APPLIED | (+)-CATECHIN | BOVINE SERUM-ALBUMIN | Taste Buds - physiology | Beer - analysis | Biflavonoids - chemistry | Fruit - chemistry | Humans | Hydrolyzable Tannins - analysis | Glucosides - analysis | Cacao - chemistry | Taste - physiology | Anthocyanins - chemistry | Proanthocyanidins - chemistry | Wine - analysis | Catechin - analysis | Vegetables - chemistry | Biflavonoids - analysis | Hydrolyzable Tannins - chemistry | Polyphenols - analysis | Polyphenols - chemistry | Glucosides - chemistry | Proanthocyanidins - analysis | Catechin - chemistry | Tea - chemistry | Anthocyanins - analysis | Beverages - analysis
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9. Full Text Phenolic composition and antioxidant potential of grain legume seeds: A review
by Singh, Narpinder and Singh, Balwinder and Singh, Jatinder Pal and Kaur, Amritpal
Food Research International, ISSN 0963-9969, 11/2017, Volume 101, pp. 1 - 16
Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids,... 
Phenolic compounds | Antioxidant activity | Legume seeds | Processing | Health benefits | VIGNA-UNGUICULATA | LENTILS LENS-CULINARIS | FOOD SCIENCE & TECHNOLOGY | ALPHA-GLUCOSIDASE | PHASEOLUS-VULGARIS L | PISUM-SATIVUM L | BEAN CULTIVARS | COMMON BEANS | IN-VITRO ANTIOXIDANT | FOOD LEGUMES | CICER-ARIETINUM L | Flavones - analysis | Hydroxybenzoates - analysis | Vaccinium macrocarpon - chemistry | Flavonoids - analysis | Flavonols - analysis | Flavanones - analysis | Tannins - chemistry | Phaseolus - chemistry | Catechin - analysis | Plant Extracts - analysis | Phenols - analysis | Proanthocyanidins - analysis | Seeds - chemistry | Edible Grain - chemistry | Antioxidants - analysis | Anthocyanins - analysis | Antioxidants | Legumes | Beans | Seeds | Mimosaceae | Isoflavones | Leaching
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10. Full Text Analysis of proanthocyanidins
by Hümmer, Wolfgang and Schreier, Peter
Molecular Nutrition & Food Research, ISSN 1613-4125, 12/2008, Volume 52, Issue 12, pp. 1381 - 1398
MALDI-TOF-MS | NMR | MS/MS | HPLC | Proanthocyanidins | MOLECULAR-WEIGHT | PROTEIN PRECIPITATING CAPACITY | FOOD SCIENCE & TECHNOLOGY | QUANTITATIVE-ANALYSIS | MASS-SPECTROMETRY | STRUCTURE ELUCIDATION | PERFORMANCE LIQUID-CHROMATOGRAPHY | CONDENSED TANNINS | POLYMERIC PROANTHOCYANIDINS | SOLID-PHASE EXTRACTION | REVERSED-PHASE | Magnetic Resonance Spectroscopy | Chemical Precipitation | Proanthocyanidins - analysis | Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization | Chromatography, Gas | Chromatography, High Pressure Liquid | Chromatography, Gel | Circular Dichroism | Proanthocyanidins - chemistry
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11. Full Text Chemical Composition of Selected Edible Nut Seeds
by Venkatachalam, Mahesh and Sathe, Shridhar K
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2006, Volume 54, Issue 13, pp. 4705 - 4714
Commercially important edible nut seeds were analyzed for chemical composition and moisture sorption. Moisture (1.47−9.51%), protein (7.50−21.56%), lipid... 
Tannins | Storage | Phytates | Tree nuts | Amino acids | Lipids | Chemical composition | Fatty acids | Protein | Sorption isotherm | lipids | phytates | JUGLANS-REGIA L | fatty acids | tree nuts | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | amino acids | storage | sorption isotherm | PROXIMATE COMPOSITION | CORYLUS-AVELLANA L | PHYSICOCHEMICAL PROPERTIES | protein | ADSORPTION-ISOTHERMS | AGRICULTURE, MULTIDISCIPLINARY | ALMOND PRUNUS-AMYGDALUS | tannins | PISTACHIO NUTS | OXIDATIVE STABILITY | CHEMISTRY, APPLIED | chemical composition | OIL COMPOSITION | Phytic Acid - analysis | Nitrogen - analysis | Amino Acids - analysis | Water - analysis | Fatty Acids - analysis | Peptide Hydrolases - analysis | Plant Proteins - analysis | Tannins - analysis | Adsorption | Nuts - chemistry | Carbohydrates - analysis | Seeds - chemistry | Lipids - analysis
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12. Full Text Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis
by Miao, Jing and Zhao, Chengcheng and Li, Xia and Chen, Xuetao and Mao, Xinhui and Huang, Hanhan and Wang, Tingting and Gao, Wenyuan
Journal of Food Science, ISSN 0022-1147, 08/2016, Volume 81, Issue 8, pp. H2049 - H2058
Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles... 
antioxidant | endocarp | α‐glucosidase inhibitory | Chaenomeles | in vitro digestion | α-glucosidase inhibitory | ANTIOXIDANT ACTIVITY | APOPTOSIS | TRITERPENOIDS | FOOD SCIENCE & TECHNOLOGY | OLEANOLIC ACID | alpha-glucosidase inhibitory | PEELS | DIGESTION | POLYPHENOLS | SAPONINS | EXTRACTS | TUMOR-GROWTH | Plant Extracts - chemistry | Flavonoids - analysis | Gallic Acid - pharmacology | Triterpenes - pharmacology | Species Specificity | Plant Extracts - pharmacology | Rutin - pharmacology | Oleanolic Acid - pharmacology | Glycoside Hydrolase Inhibitors - analysis | Chromatography, High Pressure Liquid | Biphenyl Compounds - metabolism | Vanillic Acid - pharmacology | Catechin - analysis | Proanthocyanidins - pharmacology | China | Gallic Acid - analysis | Proanthocyanidins - analysis | Flavonoids - pharmacology | Vanillic Acid - analysis | Catechin - pharmacology | Antioxidants - analysis | Phenols - pharmacology | Coumaric Acids - analysis | Fruit - chemistry | Picrates - metabolism | Rutin - analysis | Saponins - analysis | Antioxidants - pharmacology | Glycoside Hydrolase Inhibitors - pharmacology | Oleanolic Acid - analysis | Rosaceae - chemistry | Triterpenes - analysis | Phenols - analysis | Propionates | alpha-Glucosidases - metabolism | Coumaric Acids - pharmacology | Saponins - pharmacology | Composition | Methods | Rosaceae | Food | Testing | Phenols | Flavonoids | Food science | Fruits | Triterpenes | Saponins | Catechin | Gallic acid | Principal components analysis | Mass spectroscopy | Chlorogenic acid | Glucosidase | Colorimetry | Liquid chromatography | Rutin | High-performance liquid chromatography | Epicatechin | Oleanolic acid | Antioxidants | Acids | Correlation analysis | Vanillic acid | Ursolic acid | Mass spectrometry | High performance liquid chromatography | Catechins | Tannins | Condensing | Digestion
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