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Proanthocyanidin
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41	Separation of Tannin from Nontannin Phenolics Ann E. Hagerman © 2002 Tannins adsorb to Sephadex LH 20 in alcohol while small phenolics elute from the material. Tannins can then be elut Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2011-01-12 14:34:07 Oenology Tannin Trihydroxybenzoic acids Elution Phenolic content in wine Proanthocyanidin Prussian blue Gallic acid Chromatography detector Chemistry Chromatography Nutrition
42	Blue BSA Method for Determining Protein Precipitated by Tannin Ann E. Hagerman © 2002 Contents Introduction ........................................................................................... Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2011-01-12 14:27:53 Molecular biology Biotechnology Lowry protein assay Standard curve Coomassie Brilliant Blue Proanthocyanidin Bovine serum albumin Protein precipitation Sodium Chemistry Protein methods Analytical chemistry
43	Metmyoglobin Assay Ann E. Hagerman © 2002 Contents Introduction ............................................................................................................................................. Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2011-01-12 15:43:19 Trolox Polyphenol Proanthocyanidin Standard curve Roxithromycin Phosphate buffered saline Trolox equivalent antioxidant capacity Qubit fluorometer Chemistry Analytical chemistry ABTS
44	TLC of Tannin Ann E. Hagerman © 2002 For assessing purity of tannins For hydrolyzable tannins from Lea J. Sci. Food Agric. 29, 471 (1978) Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2011-01-12 14:34:56 Phenolic content in wine Polyphenols Tannin Hydrolysable tannin Proanthocyanidin Tannic acid Acids in wine Acetic acid Elution Chemistry Chromatography Nutrition
45	What Is a Tannin? Ann E. Hagerman © 2002 Plants accumulate a wide variety of "secondary" compounds, including alkaloids, terpenes and phenolics. Although these compounds apparently do not Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2010-12-23 16:49:17 Chemistry Nutrition Tannin Phenolic content in wine Polyphenol Herbivore Aging of wine Proanthocyanidin Oak Oenology Wine Food and drink
46	Tannin Bibliography Ann E. Hagerman © 2002 A very brief list of useful references from the primary literature Bate‐Smith, E.C. & Swain, T. Flavonoid Compounds, pp. 705‐809 in Comparati Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2010-12-23 16:48:47 Biology Polyphenol Antinutrient Phenolic content in wine Tannin Proanthocyanidin Flavonoid Hagerman Haslam Nutrition Food and drink Chemistry
47	J OURNAL OF FOREST PRODUCTS & INDUSTRIES, 2014, 3(6), ISSN:2325–4513( PRINT) ISSN453X (ONLINE ) Research Article General Phytochemical Screening and Antioxidant Activity of Some Sudanese Medicinal Plan Add to Reading List Source URL: researchpub.org Language: English - Date: 2014-12-05 23:24:38 Nutrition Guiera Biology Food and drink Striga Proanthocyanidin Flavonoid Phenolic content in wine Glycoside Chemistry Orobanchaceae Parasitic plants
48	HPLC of Gallotannins © 2002 Ann E. Hagerman Hydrolyzable tannins can be fractionated by HPLC to provide both qualitative information on the homogeneity of a particular preparation; estimati Add to Reading List Source URL: www.users.miamioh.edu Language: English - Date: 2011-01-12 14:31:13 Science Hydrolysable tannin Tannin Tannic acid High-performance liquid chromatography Ultraviolet Proanthocyanidin Chemistry Chromatography Food and drink
49	The Exceptional Dried Cranberry How Dried Cranberriesare Made Add to Reading List Source URL: www.cranberryinstitute.org Language: English - Date: 2012-07-31 12:13:33 Fruit juice Cranberry Proanthocyanidins Dried cranberry Dried fruit Ocean Spray Juice Fruit A type proanthocyanidin Food and drink Berries Vaccinium
50	Information and Inspiration Glen’s Place A Monthly Newsletter from Glen’s Place Volume 3 Add to Reading List Source URL: www.glensplace.com Language: English - Date: 2013-03-04 15:05:37 Oenology Tannin Phenolic content in wine Aging of wine Red wine Proanthocyanidin Oak Wine Biotechnology Food and drink

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