Literature DB >> 14363192

Cacao polyphenolic substances. 3. Separation and estimation on paper chromatograms.

W G FORSYTH.   

Abstract

Keywords:  CACAO; CHROMATOGRAPHY; PHENOLS/determination

Mesh：

Substances：

Year:  1955        PMID： 14363192      PMCID： PMC1215660          DOI： 10.1042/bj0600108

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  4 in total

1.  Intra-arterial injection of methylene blue for staining nerve endings in striated muscles.

Authors:  K K CHENG
Journal:  Nature       Date:  1954-03-13       Impact factor: 49.962

2.  Separation of tea polyphenols on paper chromatograms.

Authors:  E A H ROBERTS; D J WOOD
Journal:  Biochem J       Date:  1953-01       Impact factor: 3.857

3.  Cacao polyphenolic substances. I. Fractionation of the fresh bean.

Authors:  W G C FORSYTH
Journal:  Biochem J       Date:  1952-07       Impact factor: 3.857

4.  Leuco-anthocyanins. 1. Detection and identification of anthocyanidins formed leuco-anthocyanins in plant tissues.

Authors:  E C BATE-SMITH
Journal:  Biochem J       Date:  1954-09       Impact factor: 3.857
  4 in total
  10 in total

1.  The origin of the wood and bark polyphenols of Eucalyptus species.

Authors:  W E HILLIS; A CARLE
Journal:  Biochem J       Date:  1962-03       Impact factor: 3.857

2.  Condensed tannins. 11. Isolation of a condensed tannin from black-wattle heartwood, and synthesis of 7:3':4'-trihydroxyflavan-4-ol.

Authors:  D G ROUX; E PAULUS
Journal:  Biochem J       Date:  1961-09       Impact factor: 3.857

3.  Condensed tannins. 9. Distribution of flavonoid compounds in the heartwoods and barks of some interrelated wattles.

Authors:  D G ROUX; E A MAIHS; E PAULUS
Journal:  Biochem J       Date:  1961-04       Impact factor: 3.857

4.  Cacao polyphenolic substances. 5. The structure of cacao 'leucocyanidin 1.

Authors:  W G FORSYTH; J B ROBERTS
Journal:  Biochem J       Date:  1960-02       Impact factor: 3.857

5.  A comparative study of the seed polyphenols of the genus Theobroma.

Authors:  L A GRIFFITHS
Journal:  Biochem J       Date:  1960-02       Impact factor: 3.857

6.  Phenolic acids and flavonoids of Theobroma cacao L.; separation and identification by paper chromatography.

Authors:  L A GRIFFITHS
Journal:  Biochem J       Date:  1958-09       Impact factor: 3.857

7.  Cacao polyphenolic substances. 4. The anthocyanin pigments.

Authors:  W G FORSYTH; V C QUESNEL
Journal:  Biochem J       Date:  1957-01       Impact factor: 3.857

8.  Condensed tannins. 3. Isolation and estimation of (-)-7:3':4':5'-tetrahydroxyflavan-3-ol, (+)-catechin and (+)-gallocatechin from black-wattle-bark extract.

Authors:  D G Roux; E A Maihs
Journal:  Biochem J       Date:  1960-01       Impact factor: 3.857

9.  Studies on flavonoid metabolism. Identification of the metabolities of (+)-catechin in rat urine.

Authors:  L A Griffiths
Journal:  Biochem J       Date:  1964-07       Impact factor: 3.857

Review 10.  Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Authors:  Abbe Maleyki Mhd Jalil; Amin Ismail
Journal:  Molecules       Date:  2008-09-16       Impact factor: 4.411
  10 in total

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