catechin

Articles:

PubMed:	Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.
PubMed:	Influencing factors of hydrogen bonding intensity in beer.
PubMed:	Effect of Fermentation and Drying on Cocoa Polyphenols.
PubMed:	Application of recombinant Pediococcus acidilactici BD16 (fcs⁺/ech⁺) in malolactic fermentation.
PubMed:	New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea.
PubMed:	Design, formulation and evaluation of green tea chewing gum.
PubMed:	Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.
PubMed:	Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds.
PubMed:	The strawberry pathogenesis-related 10 (PR-10) Fra a proteins control flavonoid biosynthesis by binding to metabolic intermediates.
PubMed:	Green tea catechins: a fresh flavor to anticancer therapy.
PubMed:	Biological activity and fatty acid composition of Caesar's mushroom.
PubMed:	Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
PubMed:	Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.
PubMed:	Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.
PubMed:	Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry.
PubMed:	Polyphenolic chemistry of tea and coffee: a century of progress.
PubMed:	Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
PubMed:	Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay.
PubMed:	Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea.
PubMed:	[The roots of Cha and Gambir].
PubMed:	Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
PubMed:	Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition.
PubMed:	Antioxidant properties of kilned and roasted malts.
PubMed:	Proanthocyanidins--a final frontier in flavonoid research?
PubMed:	Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition.
PubMed:	Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
PubMed:	Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis.
PubMed:	Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds.
PubMed:	Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
PubMed:	Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
PubMed:	Interactions between wine polyphenols and aroma substances. An insight at the molecular level.
PubMed:	Mutual interactions among ingredients of betel quid in inducing genotoxicity on Chinese hamster ovary cells.
PubMed:	The biochemistry and technology of tea manufacture.