Compounds > catechin

catechin and furaldehyde

catechin has been researched along with furaldehyde in 8 studies

Research

Studies (8)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's3 (37.50)29.6817
2010's4 (50.00)24.3611
2020's1 (12.50)2.80

Authors

AuthorsStudies
Aissani, N; Aoudia, H; Caboni, P; Ntalli, N; Yahiaoui-Zaidi, R1
Cheynier, V; Es-Safi, NE; Moutounet, M2
Cämmerer, B; Capuano, E; Fogliano, V; Oliviero, T1
Etoh, H; Kato, H; Kulkarni, A; Morita, A; Ohtaki, N1
Huamán-Castilla, N; Mariotti-Celis, MS; Martínez-Cifuentes, M; Pedreschi, F; Pérez-Correa, JR; Vargas-González, M1
Qi, X; Qi, Y; Qian, H; Wang, L; Wu, G; Zhang, H1
Chen, YA; Cheng, KC; Hsieh, CW; Lee, CH; Lin, JA; Tsai, MS; Tu, AT; Wu, JT1

Other Studies

8 other study(ies) available for catechin and furaldehyde

ArticleYear
Nematotoxic phenolic compounds from Melia azedarach against Meloidogyne incognita.
    Journal of agricultural and food chemistry, 2012, Nov-28, Volume: 60, Issue:47

    Topics: Animals; Antinematodal Agents; Coumaric Acids; Fruit; Melia azedarach; Parabens; Phenols; Plant Extracts; Propionates; Seeds; Tylenchoidea

2012
Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change.
    Journal of agricultural and food chemistry, 2000, Volume: 48, Issue:12

    Topics: Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Food Coloring Agents; Furaldehyde; Spectrophotometry

2000
Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.
    Journal of agricultural and food chemistry, 2002, Sep-25, Volume: 50, Issue:20

    Topics: Acetaldehyde; Aldehydes; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Fruit; Furaldehyde; Glucosides; Glyoxylates; Phenols; Sensation; Spectrometry, Mass, Electrospray Ionization

2002
Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems.
    Journal of agricultural and food chemistry, 2009, Jan-14, Volume: 57, Issue:1

    Topics: Antioxidants; Cacao; Catechin; Furaldehyde; Hot Temperature; Maillard Reaction; Seeds

2009
Sub-critical water extraction of residual green tea to produce a roasted green tea-like extract.
    Bioscience, biotechnology, and biochemistry, 2010, Volume: 74, Issue:4

    Topics: Amino Acids; Antioxidants; Beverages; Catechin; Dosage Forms; Furaldehyde; Japan; Tea; Temperature; Water

2010
The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process.
    Molecules (Basel, Switzerland), 2017, Dec-22, Volume: 23, Issue:1

    Topics: Antioxidants; Catechin; Coffea; Coumaric Acids; Ethanol; Factor Analysis, Statistical; Furaldehyde; Humans; Ion Exchange Resins; Liquid-Liquid Extraction; Plant Extracts; Pressure; Seeds

2017
Epicatechin Adducting with 5-Hydroxymethylfurfural as an Inhibitory Mechanism against Acrylamide Formation in Maillard Reactions.
    Journal of agricultural and food chemistry, 2018, Nov-28, Volume: 66, Issue:47

    Topics: Acrylamide; Antioxidants; Asparagine; Catechin; Cooking; Furaldehyde; Glucose; Hot Temperature; Kinetics; Maillard Reaction; Solanum tuberosum

2018
Reduction of 3-Deoxyglucosone by Epigallocatechin Gallate Results Partially from an Addition Reaction: The Possible Mechanism of Decreased 5-Hydroxymethylfurfural in Epigallocatechin Gallate-Treated Black Garlic.
    Molecules (Basel, Switzerland), 2021, Aug-05, Volume: 26, Issue:16

    Topics: Catechin; Deoxyglucose; Dose-Response Relationship, Drug; Furaldehyde; Garlic

2021