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| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
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| Cultivar based selection and genetic analysis of strawberry fruits with high levels of health promoting compounds | | Food chemistry |
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| Urinary excretion of strawberry anthocyanins is dose dependent for physiological oral doses of fresh fruit | | Molecular nutrition and food research |
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| Interaction between gliadins and anthocyan derivatives | | Food chemistry |
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| Susceptibility of anthocyanins to ex vivo degradation in human saliva | | Food chemistry |
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| Anthocyanin and carotenoid pigmentation in flowers of section Mina, subgenus Quamoclit, genus Ipomoea | | Euphytica |
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| Crossbreeding of a metallic color carnation and diversification of the peculiar coloration by ion-beam irradiation | | Euphytica |
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| Identification of New Coloured Anthocyanin–Flavanol Adducts in Pressure-Extracted Pomegranate (Punica granatum L.) Juice by High-Performance Liquid Chromatography/Electrospray Ionization Mass Spectrometry | | Food analytical methods |
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| Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities | | Food research international |
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| Limited stability in cell culture medium and hydrogen peroxide formation affect the growth inhibitory properties of delphinidin and its degradation product gallic acid | | Molecular nutrition and food research |
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| Development of tobacco callus cultures over expressing Arabidopsis PAP1/MYB75 transcription factor and characterization of anthocyanin biosynthesis | | Planta |
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| Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation | | Molecular nutrition and food research |
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| Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization | | European food research and technology |
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| Determination of Phenolic Compounds in Strawberries (Fragaria ananassa Duch) by High Performance Liquid Chromatography with Diode Array Detection | | Food analytical methods |
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| Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography | | Food analytical methods |
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| Environmental and seasonal influences on red raspberry anthocyanin antioxidant contents and identification of quantitative traits loci (QTL) | | Molecular nutrition and food research |
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| Three acylated anthocyanins and a flavone glycoside in violet-blue flowers of Saintpaulia ‘Thamires’ | | South African journal of botany |
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| Protection of flavonoids against hypochlorite-induced protein modifications | | Food chemistry |
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| Characterization of anthocyanins in Kenyan teas: Extraction and identification | | Food chemistry |
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| Anthocyanin variation in the genus rubus | | new phytologist |
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| Identification and biochemical characterization of mutants in the proanthocyanidin pathway in Arabidopsis | | Plant physiology |
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| Redirection of anthocyanin synthesis in Osteospermum hybrida by a two-enzyme manipulation strategy | | Phytochemistry |
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| Stability to Light, Heat, and Hydrogen Peroxide at Different pH Values and DPPH Radical Scavenging Activity of Acylated Anthocyanins from Red Radish Extract | | Journal of agricultural and food chemistry |
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| Antibacterial Activity Directed Isolation of Compounds from Punica granatum | | Journal of food science |
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| Identification of galloylated propelargonidins and procyanidins in buckwheat grain and quantification of rutin and flavanols from homostylous hybrids originating from F. esculentum x F. homotropicum | | Phytochemistry |
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| Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream | | Journal of agricultural and food chemistry |
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| Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus) | | Food chemistry |
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