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Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

Biomacromolecules, 2013-03, Vol.14 (3), p.709-718

2013

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Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Comprehensive reviews in food science and food safety, 2020-11, Vol.19 (6), p.3574-3617

2020

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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

Critical reviews in food science and nutrition, 2012-01, Vol.52 (3), p.213-248

2012

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Procyanidin-Cell Wall Interactions within Apple Matrices Decrease the Metabolization of Procyanidins by the Human Gut Microbiota and the Anti-Inflammatory Effect of the Resulting Microbial Metabolome In Vitro

Nutrients, 2019-03, Vol.11 (3), p.664

2019

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A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Food & function, 2019-06, Vol.1 (6), p.3589-362

2019

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Effect of Sample Preparation on the Measurement of Sugars, Organic Acids, and Polyphenols in Apple Fruit by Mid-infrared Spectroscopy

Journal of agricultural and food chemistry, 2012-04, Vol.60 (14), p.3551-3563

2012

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Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene

Food & function, 2020-06, Vol.11 (6), p.5122-5132

2020

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Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro

European journal of nutrition, 2008-12, Vol.47 (8), p.442-452

2008

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Flavan-3-ols and procyanidins in grape seeds: biodiversity and relationships among wild and cultivated vines

Euphytica, 2017-11, Vol.213 (11), p.1-12, Article 242

2017

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Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

Comprehensive reviews in food science and food safety, 2021-09, Vol.20 (5), p.4841-4880

2021

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A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

Comprehensive reviews in food science and food safety, 2024-05, Vol.23 (3), p.e13352-n/a

2024

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Neutral sugar side chains of pectins limit interactions with procyanidins

Carbohydrate polymers, 2014, Vol.99, p.527-536

2014

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Multiscale Localization of Procyanidins in Ripe and Overripe Perry Pears by Light and Transmission Electron Microscopy

Journal of agricultural and food chemistry, 2020-08, Vol.68 (33), p.8900-8906

2020

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Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

Journal of agricultural and food chemistry, 2012-09, Vol.60 (37), p.9484-9494

2012

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Mechanisms of folate losses during processing: Diffusion vs. heat degradation

Food chemistry, 2014-08, Vol.157, p.439-447

2014

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Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying

Journal of agricultural and food chemistry, 2002-07, Vol.50 (16), p.4537-4544

2002

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Interactions between globular proteins and procyanidins of different degrees of polymerization

Journal of dairy science, 2009-12, Vol.92 (12), p.5843-5853

2009

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Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

Food chemistry, 2012-12, Vol.135 (4), p.2462-2469

2012

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Effects of alcohol and psychostimulants on the vasopressin system: Behavioural implications

Journal of neuroendocrinology, 2018-08, Vol.30 (8), p.e12611-n/a

2018

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Thermal degradation of folates under varying oxygen conditions

Food chemistry, 2014-12, Vol.165, p.85-91

2014

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Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Planta, 2010-07, Vol.232 (2), p.483-500

2010

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Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides

Carbohydrate polymers, 2021-06, Vol.262, p.117935-117935, Article 117935

2021

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Effects of industrial processing on folate content in green vegetables

Food chemistry, 2013-08, Vol.139 (1-4), p.815-824

2013

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Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation?

Food chemistry, 2013-08, Vol.139 (1-4), p.825-836

2013

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Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth

Phytochemistry (Oxford), 2007-04, Vol.68 (8), p.1128-1138

2007

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Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

Procyanidin-Cell Wall Interactions within Apple Matrices Decrease the Metabolization of Procyanidins by the Human Gut Microbiota and the Anti-Inflammatory Effect of the Resulting Microbial Metabolome In Vitro

A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Effect of Sample Preparation on the Measurement of Sugars, Organic Acids, and Polyphenols in Apple Fruit by Mid-infrared Spectroscopy

Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene

Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro

Flavan-3-ols and procyanidins in grape seeds: biodiversity and relationships among wild and cultivated vines

Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization

A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

Neutral sugar side chains of pectins limit interactions with procyanidins

Multiscale Localization of Procyanidins in Ripe and Overripe Perry Pears by Light and Transmission Electron Microscopy

Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

Mechanisms of folate losses during processing: Diffusion vs. heat degradation

Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying

Interactions between globular proteins and procyanidins of different degrees of polymerization

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

Effects of alcohol and psychostimulants on the vasopressin system: Behavioural implications

Thermal degradation of folates under varying oxygen conditions

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides

Effects of industrial processing on folate content in green vegetables

Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation?

Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth

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