UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Competition between (+)-Catechin and (−)-Epicatechin in Acetaldehyde-Induced Polymerization of Flavanols

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2088-2095

1999

Volltextzugriff (PDF)

Studies on the Acetaldehyde-Induced Condensation of (−)-Epicatechin and Malvidin 3-O-Glucoside in a Model Solution System

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2096-2102

1999

Volltextzugriff (PDF)

In vitro antioxidant properties of Salvia verbenaca L. hydromethanolic extract

Indian journal of pharmacology, 2006-10, Vol.38 (4), p.276

Khlifi S, El Hachimi Y, Khalil A, Es-Safi N, Belahyan A, Tellal R, El Abbouyi A

2006

Volltextzugriff (PDF)

Role of Aldehydic Derivatives in the Condensation of Phenolic Compounds with Emphasis on the Sensorial Properties of Fruit-Derived Foods

Journal of agricultural and food chemistry, 2002-09, Vol.50 (20), p.5571-5585

2002

Volltextzugriff (PDF)

Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

Journal of agricultural and food chemistry, 2000-12, Vol.48 (12), p.5946-5954

2000

Volltextzugriff (PDF)

Xanthylium salts formation involved in wine colour changes

International journal of food science & technology, 2000-02, Vol.35 (1), p.63-74

2000

Volltextzugriff (PDF)

New Polyphenolic Compounds with Xanthylium Skeletons Formed through Reaction between (+)-Catechin and Glyoxylic Acid

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.5211-5217

1999

Volltextzugriff (PDF)

In vitro antioxidant effect of Globularia alypum L. hydromethanolic extract

Indian journal of pharmacology, 2005, Vol.37 (4), p.227

2005

Volltextzugriff (PDF)

New Phenolic Compounds Formed by Evolution of (+)-Catechin and Glyoxylic Acid in Hydroalcoholic Solution and Their Implication in Color Changes of Grape-Derived Foods

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.4233-4240

2000

Volltextzugriff (PDF)

Effect of copper on oxidation of (+)-catechin in a model solution system

International journal of food science & technology, 2003-02, Vol.38 (2), p.153-163

2003

Volltextzugriff (PDF)

NMR, ESI/MS, and MALDI-TOF/MS Analysis of Pear Juice Polymeric Proanthocyanidins with Potent Free Radical Scavenging Activity

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.6969-6977

2006

Volltextzugriff (PDF)

Structure of a new xanthylium salt derivative

Tetrahedron letters, 1999-08, Vol.40 (32), p.5869-5872

1999

Volltextzugriff (PDF)

Synthesis of modified proanthocyanidins: introduction of acyl substituents at C-8 of catechin. Selective synthesis of a C-4 → O → C-3 ether-linked procyanidin-like dimer

Bioorganic & medicinal chemistry letters, 2005-02, Vol.15 (3), p.559-562

2005

Volltextzugriff (PDF)

Flavones and Flavonols in Leaves of Some Moroccan Vitis vinifera Cultivars

American journal of enology and viticulture, 1996, Vol.47 (2), p.186-192

1996

Volltextzugriff (PDF)

New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4584-4591

2008

Volltextzugriff (PDF)

Antioxidant constituents of the aerial parts of Globularia alypum growing in Morocco

Journal of natural products (Washington, D.C.), 2005-08, Vol.68 (8), p.1293-1296

2005

Volltextzugriff (PDF)

Application of ESI/MS, CID/MS and tandem MS/MS to the fragmentation study of eriodictyol 7- O-glucosyl-(1→2)-glucoside and luteolin 7- O-glucosyl-(1→2)-glucoside

International journal of mass spectrometry, 2005-12, Vol.247 (1), p.93-100

2005

Volltextzugriff (PDF)

Interactions between Cyanidin 3-O-Glucoside and Furfural Derivatives and Their Impact on Food Color Changes

Journal of agricultural and food chemistry, 2002-09, Vol.50 (20), p.5586-5595

2002

Volltextzugriff (PDF)

Colour of a xanthylium pigment in aqueous solutions at different pH values

Food chemistry, 2004-12, Vol.88 (3), p.367-372

Es-Safi, Nour-Eddine

2004

Volltextzugriff (PDF)

Implication of phenolic reactions in food organoleptic properties

Journal of food composition and analysis, 2003, Vol.16 (5), p.535-553

2003

Volltextzugriff (PDF)

Iridoid Glucosides from the Aerial Parts of Globularia alypum L. (Globulariaceae)

Chemical and Pharmaceutical Bulletin, 2006, Vol.54(1), pp.85-88

2006

Volltextzugriff (PDF)

Application of positive and negative electrospray ionization, collision-induced dissociation and tandem mass spectrometry to a study of the fragmentation of 6-hydroxyluteolin 7-O-glucoside and 7-O-glucosyl-(1 → 3)-glucoside

Rapid communications in mass spectrometry, 2005-01, Vol.19 (19), p.2734-2742

2005

Volltextzugriff (PDF)

Influence of an 8-trifluoroacetyl group on flavanol couplings

Tetrahedron, 2006-03, Vol.62 (11), p.2705-2714

2006

Volltextzugriff (PDF)

Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry

Journal of Chromatography A, 1996-11, Vol.752 (1), p.85-91

1996

Volltextzugriff (PDF)

New phenolic compounds obtained by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic medium

Tetrahedron letters, 2000-03, Vol.41 (12), p.1917-1921

2000

Volltextzugriff (PDF)

1 – 25 von 57

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(48)
Mit Volltextzugriff
(54)

Publikationsform

Artikel
(51)
Bücher
(6)

Sprache

Englisch
(41)
Französisch
(18)

Erscheinungsjahr

n.n

Thema

Science & Technology
(30)
Life Sciences & Biomedicine
(24)
Physical Sciences
(23)
Chemistry
(22)
Biological And Medical Sciences
(16)
Food Science & Technology
(15)
Fundamental And Applied Biological Sciences. Psychology
(14)
Food Industries
(13)
Chemistry, Applied
(11)
Life Sciences
(11)
Agriculture
(10)
Food Engineering
(10)
-Catechin
(9)
Agriculture, Multidisciplinary
(9)
Catechin - Chemistry
(8)
Glyoxylic Acid
(8)
Chemical Structure
(7)
Fruit And Vegetable Industries
(7)
Browning
(6)
Catechin
(6)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(1)

Menü

Weitere Dienste

Einstellungen

Competition between (+)-Catechin and (−)-Epicatechin in Acetaldehyde-Induced Polymerization of Flavanols

Studies on the Acetaldehyde-Induced Condensation of (−)-Epicatechin and Malvidin 3-O-Glucoside in a Model Solution System

In vitro antioxidant properties of Salvia verbenaca L. hydromethanolic extract

Role of Aldehydic Derivatives in the Condensation of Phenolic Compounds with Emphasis on the Sensorial Properties of Fruit-Derived Foods

Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change

Xanthylium salts formation involved in wine colour changes

New Polyphenolic Compounds with Xanthylium Skeletons Formed through Reaction between (+)-Catechin and Glyoxylic Acid

In vitro antioxidant effect of Globularia alypum L. hydromethanolic extract

New Phenolic Compounds Formed by Evolution of (+)-Catechin and Glyoxylic Acid in Hydroalcoholic Solution and Their Implication in Color Changes of Grape-Derived Foods

Effect of copper on oxidation of (+)-catechin in a model solution system

NMR, ESI/MS, and MALDI-TOF/MS Analysis of Pear Juice Polymeric Proanthocyanidins with Potent Free Radical Scavenging Activity

Structure of a new xanthylium salt derivative

Synthesis of modified proanthocyanidins: introduction of acyl substituents at C-8 of catechin. Selective synthesis of a C-4 → O → C-3 ether-linked procyanidin-like dimer

Flavones and Flavonols in Leaves of Some Moroccan Vitis vinifera Cultivars

New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium

Antioxidant constituents of the aerial parts of Globularia alypum growing in Morocco

Application of ESI/MS, CID/MS and tandem MS/MS to the fragmentation study of eriodictyol 7- O-glucosyl-(1→2)-glucoside and luteolin 7- O-glucosyl-(1→2)-glucoside

Interactions between Cyanidin 3-O-Glucoside and Furfural Derivatives and Their Impact on Food Color Changes

Colour of a xanthylium pigment in aqueous solutions at different pH values

Implication of phenolic reactions in food organoleptic properties

Iridoid Glucosides from the Aerial Parts of Globularia alypum L. (Globulariaceae)

Application of positive and negative electrospray ionization, collision-induced dissociation and tandem mass spectrometry to a study of the fragmentation of 6-hydroxyluteolin 7-O-glucoside and 7-O-glucosyl-(1 → 3)-glucoside

Influence of an 8-trifluoroacetyl group on flavanol couplings

Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry

New phenolic compounds obtained by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic medium

Suchergebnisse filtern