The condensed tannins in sainfoin cause digestive synergy on in vitro rumen fermentation of cocksfoot Niderkorn V. , Le Morvan A. and Baumont R. INRA Clermont-Ferrand-Theix centre

Source URL: www.grassland-organicfarming.uni-kiel.de

AACL BIOFLUX Aquaculture, Aquarium, Conservation & Legislation International Journal of the Bioflux Society A comparative study on the efficacy of mixed tannins, hydrolysable tannins, and condensed

Source URL: www.bioflux.com.ro

• Phytochemicals
• Hydrolysable tannins
• Condensed tannins
• Nutrition
• Tannin
• Phenolic content in wine
• Proanthocyanidin
• Trichodina
• Polyphenol

356 Host plant genetics affect hidden ecological players: links among Populus, condensed tannins, and fungal endophyte infection Joseph K. Bailey, Ron Deckert, Jennifer A. Schweitzer, Brian J. Rehill,

Source URL: entomology.wisc.edu

• Fungi
• Herbivory
• Bacteriology
• Endophyte
• Festuca arundinacea
• Introgression
• Populus
• Tannin
• Neotyphodium
• Biology
• Symbiosis
• Population genetics

Amino acid profile of salivary proteins and plasmatic trace mineral response to dietary condensed tannins in free-ranging zebu cattle (Bos indicus) as a marker of habitat degradation

Source URL: pages.nycep.org

• Food science
• Glucogenic amino acids
• Proteinogenic amino acids
• Oenology
• Tannin
• Proline rich protein
• Ruminant
• Phenolic content in wine
• Saliva
• Chemistry
• Biology
• Nutrition

American Journal of Primatology 71:70–RESEARCH ARTICLE Condensed Tannins in the Diets of Primates: A Matter of Methods? JESSICA M. ROTHMAN, KATHY DUSINBERRE, AND ALICE N. PELL Department of Animal Science,

Source URL: pages.nycep.org

• Chemistry
• Nutrition
• Oenology
• Tannin
• Quebracho tree
• Proanthocyanidin
• Polyphenol
• Phenolic content in wine
• Tannic acid
• Food and drink
• Gorillas
• Biology

Tannin Purification  Ann E. Hagerman  Methods for purification of either hydrolyzable or condensed tannins are now widely available, so that  an increasing amount of work has been done with p

Source URL: www.users.miamioh.edu

Selective Determination of Condensed or Hydrolyzable  Tannins with Radial Diffusion  Ann E. Hagerman (c) 2002  Contents  Introduction .....................................................................

Source URL: www.users.miamioh.edu

• Nutrition
• Oenology
• Tannin
• Phenolic content in wine
• Hydrolysable tannin
• Proanthocyanidin
• Tannic acid
• Food and drink
• Chemistry
• Wine

Acid Butanol Assay for Proanthocyanidins  Ann E. Hagerman © 2002  This assay is widely used to determine condensed tannins (proanthocyanidins). Although the assay is  simple and gives good in

Source URL: www.users.miamioh.edu

• Oenology
• Tannin
• Quebracho tree
• Chlorophyll
• Hydrogen chloride
• Chemistry
• Food science
• Proanthocyanidins

Condensed Tannin Structural Chemistry  Ann E. Hagerman © March 28, 2002  Proanthocyanidins (condensed tannins) are polymeric flavanoids. The flavanoids are a diverse group of metabolites based on a heterocycl

Source URL: www.users.miamioh.edu

• Nutrients
• Nutrition
• Proanthocyanidins
• Flavonoids
• Anthocyanidin
• Catechin
• Phenolic content in wine
• Flavan-3-ol
• Diol
• Chemistry
• Phenols
• Phenolic compounds in wine

Condensed Tannin HPLC  Ann E. Hagerman  HPLC of condensed tannins has proved more difficult than HPLC of hydrolysable tannins. Good  separations of monomeric flavonoids are easily achieved. Oli

Source URL: www.users.miamioh.edu

• Science
• Chemical pathology
• Analytical chemistry
• Mass spectrometry
• Food science
• Proanthocyanidin
• High-performance liquid chromatography
• Structural elucidation
• Polyphenol
• Chemistry
• Chromatography
• Scientific method