Chemistry of secondary polyphenols produced during processing of tea and selected foods.

Chemistry of secondary polyphenols produced during processing of tea and selected foods.

Item
http://www.wikidata.org/entity/Q37693766
Evaluation of Biologically Active Compounds from Calendula officinalis Flowers using SpectrophotometryiTRAQ-based proteomics monitors the withering dynamics in postharvest leaves of tea plant (Camellia sinensis).Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms.Challenges and complexity of functionality evaluation of flavan-3-ol derivatives.Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk.Cocoa polyphenols suppress adipogenesis in vitro and obesity in vivo by targeting insulin receptor.RNA sequencing supports distinct reactive oxygen species-mediated pathways of apoptosis by high and low size mass fractions of Bay leaf (Lauris nobilis) in HT-29 cells.Proanthocyanidins in an astringent persimmon inhibit Salmonella pathogenicity island 1 (SPI1) secretion.Reactions of green and black teas with Cu(II).Inhibition of angiotensin converting enzyme (ACE) activity by polyphenols from tea (Camellia sinensis) and links to processing method.In vitro antioxidant activity of phenolic-enriched extracts from Zhangping Narcissus tea cake and their inhibition on growth and metastatic capacity of 4T1 murine breast cancer cells.Biological Activities of Oleanolic Acid Derivatives from Calendula officinalis Seeds.Improving the Polyphenol Content of TeaQuantification of Antioxidant Properties in Popular Leaf and Bottled Tea by High-performance Liquid Chromatography (HPLC), Spectrophotometry, and Voltammetry
P2860

Chemistry of secondary polyphenols produced during processing of tea and selected foods.

Item
http://www.wikidata.org/entity/Q37693766
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 28 December 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@en
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@nl
type
label
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@en
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@nl
prefLabel
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@en
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@nl
P1433
P1476
P2093
P275
P2860
P304
P31
P356
P407
P433
P478
P577
P5875
P698
P921
P932
P356
P1433
P1476
Chemistry of secondary polyphenols produced during processing of tea and selected foods.
@en
P2093
P275
P2860
P304
P31
P356
P407
P433
P478
P577
P5875
P698
P921
P932