Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS.

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS.

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http://www.wikidata.org/entity/Q42730290
Dietary (poly)phenolics in human health: structures, bioavailability, and evidence of protective effects against chronic diseasesAn Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass SpectrometryThe inhibition of the mammalian DNA methyltransferase 3a (Dnmt3a) by dietary black tea and coffee polyphenols.Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system.Relative impact of flavonoid composition, dose and structure on vascular function: a systematic review of randomised controlled trials of flavonoid-rich food products.Black tea: chemical analysis and stability.What is under the hump? Mass spectrometry based analysis of complex mixtures in processed food--lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel.Bioavailability, bioactivity and impact on health of dietary flavonoids and related compounds: an update.Quantification of microbial uptake of quercetin and its derivatives using an UHPLC-ESI-QTOF mass spectrometry assay.A tandem mass spectrometry method based on selected ions detects low-abundance phenolics in black tea - theatridimensins as products of the oxidative cascade.Hill coefficients of dietary polyphenolic enzyme inhibitiors: can beneficial health effects of dietary polyphenols be explained by allosteric enzyme denaturing?Characterisation of "caramel-type" thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods.Phenolic promiscuity in the cell nucleus--epigallocatechingallate (EGCG) and theaflavin-3,3'-digallate from green and black tea bind to model cell nuclear structures including histone proteins, double stranded DNA and telomeric quadruplex DNA.Improving the Polyphenol Content of Tea
P2860

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: evidence by tandem LC-MS.

Item
http://www.wikidata.org/entity/Q42730290
description
2010 nî lūn-bûn
@nan
2010年の論文
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2010年論文
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2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
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2010年論文
@zh-tw
2010年论文
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2010年论文
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2010年论文
@zh-cn
name
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@en
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@nl
type
label
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@en
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@nl
prefLabel
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@en
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Oxidative cascade reactions yi ...... ins: evidence by tandem LC-MS.
@en
P2093
P304
P31
P356
P433
P478
P577
P698