A Multiomics Framework to Unlock the Relationships between Wine, Food, and Gut Health多组学框架以揭示葡萄酒、食品与肠道健康之间的关系Advances in NutritionIF9.22025-06-210OA
Comfort Foods in the Twenty-First Century21世纪的舒适食物ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGYIF12.42024-12-110PRE
Discovery of Potent Glycosidases Enables Quantification of Smoke-Derived Phenolic Glycosides through Enzymatic HydrolysisJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22024-05-100OAAI
Mycelium: A Nutrient-Dense Food To Help Address World Hunger, Promote Health, and Support a Regenerative Food SystemJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22023-12-0610OAAI
Brewers' Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition ChallengesJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22023-07-1032OAAI
Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and BenefitsJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22022-11-215OAAI
The Computational Diet: A Review of Computational Methods Across Diet, Microbiome, and HealthFRONTIERS IN MICROBIOLOGYIF4.52020-04-0337OAAI
Recommending flavanols and procyanidins for cardiovascular health: Current knowledge and future needsMOLECULAR ASPECTS OF MEDICINEIF10.32010-12-01115OAAI
Scale-up syntheses of two naturally occurring procyanidins:: (-)-epicatechin-(4β,8)-(+)-catechin and (-)-epicatechin-3-O-galloyl-(4β,8)-(-)-epicatechin-3-O-gallateORGANIC PROCESS RESEARCH & DEVELOPMENTIF3.52007-04-2638PREAI
High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phaseJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22006-02-09205PREAI
(-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humansPROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICAIF9.12006-01-17893OAAI
Food effects on the absorption and pharmacokinetics of cocoa flavanolsLIFE SCIENCESIF5.12003-07-01164PREAI
Flavan-3-ols and procyanidins protect liposomes against lipid oxidation and disruption of the bilayer structureFREE RADICAL BIOLOGY AND MEDICINEIF8.22003-01-01187PREAI
Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoaJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYIF6.22002-12-2141PRE
Cocoa procyanidin chain length does not determine ability to protect LDL from oxidation when monomer units are controlledJOURNAL OF NUTRITIONAL BIOCHEMISTRYIF4.92002-11-0146PREAI
Procyanidin dimer B2 [epicatechin-(4β-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoaAMERICAN JOURNAL OF CLINICAL NUTRITIONIF6.92002-10-01483OAAI
Influence of flavan-3-ols and procyanidins on UVC-mediated formation of 8-oxo-7,8-dihydro-2′-deoxyguanosine in isolated DNAARCHIVES OF BIOCHEMISTRY AND BIOPHYSICSIF32002-10-0130PREAI
The effects of flavanol-rich cocoa and aspirin on ex vivo platelet functionTHROMBOSIS RESEARCHIF3.42002-05-01155PREAI
Chocolate consumption and platelet functionJAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATIONIF552002-05-01127PRE
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