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| Fruit antioxidant capacity and self-incompatibility genotype of Ukrainian sweet cherry (Prunus avium L.) cultivars highlight their breeding prospects | | Euphytica |
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| Light-Induced Expression of a MYB Gene Regulates Anthocyanin Biosynthesis in Red Apples | | Plant physiology |
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| Effect of vineyard-scale climate variability on Pinot noir phenolic composition | | Agricultural and forest meteorology |
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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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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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| Engineering of red cells of Arabidopsis thaliana and comparative genome-wide gene expression analysis of red cells versus wild-type cells | | Planta |
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| Elevated temperature inhibits anthocyanin biosynthesis in the tepals of an Oriental hybrid lily via the suppression of LhMYB12 transcription | | Scientia horticulturae |
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| Anthocyanin‐rich Fractions of Blackberry Extracts Reduce UV‐induced Free Radicals and Oxidative Damage in Keratinocytes | | Phytotherapy research |
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| Exploring the Transcriptome Landscape of Pomegranate Fruit Peel for Natural Product Biosynthetic Gene and SSR Marker DiscoveryF | | Journal of integrative plant biology |
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| Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley | | Journal of food composition and analysis |
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| Tomato plants overexpressing cryptochrome 2 reveal altered expression of energy and stress‐related gene products in response to diurnal cues | | Plant, cell and environment |
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| Protective effect of supplemental anthocyanins on Arabidopsis leaves under high light | | Physiologia plantarum |
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| Cultivar, storage conditions and ripening effects on physical and chemical qualities of red raspberry fruit | | Postharvest biology and technology |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Inhibitory effect of anthocyanin extract from seed coat of black bean on pericarp browning and lipid peroxidation of litchi fruit during storage | | Journal of food biochemistry |
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| RNAi-induced silencing of gene expression in strawberry fruit (Fragaria x ananassa) by agroinfiltration: a rapid assay for gene function analysis | | The plant journal |
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| Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil | | Food research international |
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| Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase | | Molecular nutrition and food research |
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| Investigation of the pH effect and UV radiation on kinetic degradation of anthocyanin mixtures extracted from Hibiscus acetosella | | Food chemistry |
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| Inducer line generated double haploid seeds for combined waxy and opaque 2 grain quality in subtropical maize (Zea mays. L.) | | Euphytica |
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| Evidence for a photoprotective function of low-temperature-induced anthocyanin accumulation in apple and pear peel | | Physiologia plantarum |
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| The ethylene signaling pathway has a negative impact on sucrose-induced anthocyanin accumulation in Arabidopsis | | Journal of plant research |
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| cry1 and GPA1 signaling genetically interact in hook opening and anthocyanin synthesis in Arabidopsis | | Plant molecular biology |
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| Comparison of the relative recovery of polyphenolics in two fruit extracts from a model of degradation during digestion and metabolism | | Molecular nutrition and food research |
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| Neutralizing antibodies against rotavirus produced in transgenically labelled purple tomatoes | | Plant biotechnology journal |
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| A role for Ethylene-Insensitive 2 gene in the regulation of the ultraviolet-B response in Arabidopsis | | Acta physiologiae plantarum |
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| The potato R locus codes for dihydroflavonol 4-reductase | | Theoretical and applied genetics |
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| Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits | | Food chemistry |
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| Evidence for a putative flavonoid translocator similar to mammalian bilitranslocase in grape berries (Vitis vinifera L.) during ripening | | Planta |
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| Light response, oxidative stress management and nucleic acid stability in closely related Linderniaceae species differing in desiccation tolerance | | Planta |
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| Increasing sucrose concentrations promote phenylpropanoid biosynthesis in grapevine cell cultures | | Journal of plant physiology |
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| Black soybean anthocyanins inhibit adipocyte differentiation in 3T3-L1 cells | | Nutrition research |
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| Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins | | Food chemistry |
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| Effect of different thermal treatments and freezing on the antioxidant constituents and activity of two Bahraini date cultivars (Phoenix dactylifera L.) | | International journal of food science and technology |
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| Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice | | European food research and technology |
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| The winter-red-leaf syndrome in Pistacia lentiscus: Evidence that the anthocyanic phenotype suffers from nitrogen deficiency, low carboxylation efficiency and high risk of photoinhibition | | Journal of plant physiology |
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| Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables | | Food chemistry |
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| HPLC-DAD-ESI/MS identification of anthocyanins in Dioscorea trifida L. yam tubers (purple sachapapa) | | European food research and technology |
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| Prediction of red wine colour and phenolic parameters from the analysis of its grape extract | | International journal of food science and technology |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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