catechin has been researched along with malvidin-3-glucoside in 21 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 12 (57.14) | 29.6817 |
| 2010's | 9 (42.86) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Amić, D; Lucić, B | 1 |
| Cros, G; Gasc, F; Landrault, N; Poucheret, P; Ravel, P; Teissedre, PL | 1 |
| Mazza, G; Wang, J | 1 |
| de Freitas, V; Mateus, N; Rivas-Gonzalo, JC; Santos-Buelga, C; Silva, AM | 1 |
| Cheynier, V; Es-Safi, NE; Moutounet, M | 1 |
| Lunelli, M; Mattivi, F; Rigo, A; Rossetto, M; Scarpa, M; Vanzani, P | 1 |
| Cheynier, V; Le Guernevé, C; Meudec, E; Remy-Tanneau, S | 1 |
| Cheynier, V; Fulcrand, H; Meudec, E; Salas, E | 1 |
| de Freitas, V; González-Paramás, AM; Lourenço, S; Mateus, N; Pissarra, J; Santos Buelga, C; Silva, AM | 1 |
| Cheynier, V; Dangles, O; Dueñas, M; Fulcrand, H; Salas, E | 1 |
| Afonso, JM; Andrade, PB; Dopico-García, MS; Fique, A; Guerra, L; Pereira, O; Seabra, RM; Valentão, P | 1 |
| Borges, J; Cruz, L; de Freitas, V; Mateus, N; Silva, AM; Teixeira, N | 1 |
| Canário, S; Guo, L; Leandro, C; Spranger, I; Sun, B; Wu, C; Yang, J; Zhao, Y | 1 |
| Cruz, L; de Freitas, V; Mateus, N | 1 |
| De Freitas, V; Kohl, S; Mateus, N; Meyerhof, W; Soares, S; Thalmann, S | 1 |
| Araújo, P; Cruz, L; de Freitas, V; Fernandes, VC; Mateus, N | 1 |
| Aturki, Z; Bednář, P; Fanali, S; Kučera, L; Pospíšil, T | 1 |
| Brás, NF; de Freitas, V; Fernandes, A; Mateus, N; Oliveira, J | 1 |
| Azevedo, J; Brás, NF; Cabral, M; de Freitas, V; Fernandes, A; Lopes, P; Mateus, N; Oliveira, J; Reis, S; Roseira, I | 1 |
| Brandão, E; de Freitas, V; Ferreira-da-Silva, F; Fonseca, F; García-Estévez, I; Mateus, N; Santos Silva, M; Soares, S; Teresa Escribano-Bailón, M | 1 |
| Duan, CQ; He, F; Liu, Y; Shi, Y; Zhang, XK | 1 |
21 other study(ies) available for catechin and malvidin-3-glucoside
| Article | Year |
|---|---|
Reliability of bond dissociation enthalpy calculated by the PM6 method and experimental TEAC values in antiradical QSAR of flavonoids.
Topics: Flavonoids; Free Radical Scavengers; Models, Biological; Quantitative Structure-Activity Relationship; Quantum Theory; Software; Thermodynamics | 2010 |
Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
Topics: Anthocyanins; Antioxidants; Catechin; Chromatography, High Pressure Liquid; Glucosides; Phenols; Spectrophotometry, Ultraviolet; Wine | 2001 |
Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-gamma-activated RAW 264.7 macrophages.
Topics: Animals; Anthocyanins; Catechin; Cell Line; Chlorogenic Acid; Flavonoids; Flavonols; Fruit; Gallic Acid; Glucosides; Interferon-gamma; Isoflavones; Lipopolysaccharides; Macrophages; Mice; Nitric Oxide; Phenols; Plant Extracts; Recombinant Proteins | 2002 |
Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry.
Topics: Anthocyanins; Biflavonoids; Catechin; Flavonoids; Flavonols; Glucosides; Magnetic Resonance Spectroscopy; Mass Spectrometry; Pigments, Biological; Proanthocyanidins; Vitis; Wine | 2002 |
Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.
Topics: Acetaldehyde; Aldehydes; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Fruit; Furaldehyde; Glucosides; Glyoxylates; Phenols; Sensation; Spectrometry, Mass, Electrospray Ionization | 2002 |
Synergistic antioxidant effect of catechin and malvidin 3-glucoside on free radical-initiated peroxidation of linoleic acid in micelles.
Topics: Anthocyanins; Antioxidants; Azo Compounds; Catechin; Dose-Response Relationship, Drug; Drug Synergism; Free Radicals; Glucosides; Imidazoles; Inhibitory Concentration 50; Linoleic Acid; Lipid Peroxidation; Lipoproteins, LDL; Micelles; Oxygen | 2002 |
Characterization of a colorless anthocyanin-flavan-3-ol dimer containing both carbon-carbon and ether interflavanoid linkages by NMR and mass spectrometry.
Topics: Anthocyanins; Carbon; Catechin; Chromatography, High Pressure Liquid; Dimerization; Ethers; Glucosides; Magnetic Resonance Spectroscopy; Mass Spectrometry; Spectrometry, Mass, Electrospray Ionization | 2003 |
Reactions of anthocyanins and tannins in model solutions.
Topics: Anthocyanins; Biflavonoids; Catechin; Chromatography, High Pressure Liquid; Dimerization; Glucosides; Hydrogen-Ion Concentration; Kinetics; Proanthocyanidins; Solutions; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry; Sulfhydryl Compounds | 2003 |
Structural characterization of new malvidin 3-glucoside-catechin aryl/alkyl-linked pigments.
Topics: Aldehydes; Anthocyanins; Benzaldehydes; Catechin; Flavonols; Glucosides; Hydrogen-Ion Concentration; Magnetic Resonance Spectroscopy; Molecular Structure; Pigments, Biological; Spectrophotometry, Ultraviolet | 2004 |
UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acid.
Topics: Anthocyanins; Catechin; Chlorogenic Acid; Glucosides; Hydrogen-Ion Concentration; Kinetics; Pigments, Biological; Solutions; Thermodynamics; Water; Wine | 2006 |
Principal components of phenolics to characterize red Vinho Verde grapes: anthocyanins or non-coloured compounds?
Topics: Anthocyanins; Catechin; Flavonoids; Flavonols; Glucosides; Hydroxybenzoates; Phenols; Pigments, Biological; Quercetin; Stilbenes; Vitis | 2008 |
Role of vinylcatechin in the formation of pyranomalvidin-3-glucoside-+-catechin.
Topics: Acetaldehyde; Anthocyanins; Catechin; Dimerization; Glucosides; Vinyl Compounds; Wine | 2008 |
Red wine phenolic complexes and their in vitro antioxidant activity.
Topics: Acetaldehyde; Anthocyanins; Antioxidants; Catechin; Chemical Fractionation; Flavonoids; Glucosides; Phenols; Polyphenols; Wine | 2009 |
Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside.
Topics: Acetaldehyde; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Flavonoids; Glucosides; Hot Temperature; Mass Spectrometry; Wine | 2012 |
Different phenolic compounds activate distinct human bitter taste receptors.
Topics: Anthocyanins; Beer; Beverages; Biflavonoids; Cacao; Catechin; Fruit; Glucosides; Humans; Hydrolyzable Tannins; Polyphenols; Proanthocyanidins; Taste; Taste Buds; Tea; Vegetables; Wine | 2013 |
Synthesis, characterisation and antioxidant features of procyanidin B4 and malvidin-3-glucoside stearic acid derivatives.
Topics: Anthocyanins; Antioxidants; Biflavonoids; Catechin; Glucosides; Magnetic Resonance Spectroscopy; Mass Spectrometry; Proanthocyanidins; Stearic Acids | 2015 |
Comparison of nano and conventional liquid chromatographic methods for the separation of (+)-catechin-ethyl-malvidin-3-glucoside diastereoisomers.
Topics: Acetaldehyde; Acetonitriles; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Food Analysis; Glucosides; Mass Spectrometry; Porosity; Vitis | 2016 |
Impact of a pectic polysaccharide on oenin copigmentation mechanism.
Topics: Anthocyanins; Catechin; Color; Glucosides; Pectins; Pigmentation; Pigments, Biological | 2016 |
Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins).
Topics: Anthocyanins; Catechin; Food Packaging; Glucosides; Hydrolyzable Tannins; Magnetic Resonance Spectroscopy; Mass Spectrometry; Molecular Structure; Phenols; Quercus; Wine | 2017 |
Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins.
Topics: Anthocyanins; Catechin; Glucosides; Protein Binding; Salivary Proline-Rich Proteins; Wine | 2019 |
Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.
Topics: Acetaldehyde; Anthocyanins; Catechin; Color; Glucosides; Isomerism; Kinetics; Spectrophotometry; Temperature; Thermodynamics; Wine | 2019 |