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| A Phycoerythrin-Allophycocyanin Complex from the Intact Phycobilisomes of the Marine Red Alga Polysiphonia Urceolata | | Photosynthetica |
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| Features of anthocyanin biosynthesis in pap1-D and wild-type Arabidopsis thaliana plants grown in different light intensity and culture media conditions | | Planta |
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| Nucleotide sequence and expression of the genes for the alpha and beta subunits of phycocyanin in Cyanidium caldarium | | Plant physiology |
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| Physiological, nutritional, and immunological role of dietary β 1-3 glucan and ascorbic acid 2-monophosphate in Litopenaeus vannamei juveniles | | Aquaculture |
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| Measurement of phycocyanin fluorescence as an online early warning system for cyanobacteria in reservoir intake water | | Environmental toxicology |
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| Development of Analyses by High-Performance Liquid Chromatography and Liquid Chromatography/Tandem Mass Spectrometry of Bilberry (Vaccinium myrtilus) Anthocyanins in Human Plasma and Urine | | Journal of agricultural and food chemistry |
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| Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration | | Journal of food engineering |
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| Purification and characterization of selenium-containing phycocyanin from selenium-enriched Spirulina platensis | | Phytochemistry |
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| Anthocyanin, phenolic composition, colour measurement and sensory analysis of BC commercial red wines | | Food research international |
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| Characterization and antioxidant activity of selenium-containing phycocyanin isolated from Spirulina platensis | | Food chemistry |
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| Dietary PUFA and flavonoids as deterrents for environmental pollutants | | Journal of nutritional biochemistry |
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| Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin | | Journal of food composition and analysis |
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| Effect of Storage Conditions on the Biological Activity of Phenolic Compounds of Blueberry Extract Packed in Glass Bottles | | Journal of agricultural and food chemistry |
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| Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids | | International journal of food microbiology |
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| The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics | | Journal of food composition and analysis |
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| HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence | | Journal of food composition and analysis |
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| Anthocyanin composition in fig (Ficus carica L.) | | Journal of food composition and analysis |
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| New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity | | International journal of food microbiology |
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| Formation of Hydroxyphenyl-pyranoanthocyanins in Grenache Wines: Precursor Levels and Evolution during Aging | | Journal of agricultural and food chemistry |
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| Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean | | International journal of food microbiology |
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| Influence of trehalose addition and storage conditions on the quality of strawberry cream filling | | Journal of food engineering |
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| Antioxidant and antiproliferative activity of polyphenols in novel high-polyphenol grape lines | | Food research international |
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| Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits | | Journal of food composition and analysis |
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| Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives | | Journal of food composition and analysis |
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| Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS | | Journal of food composition and analysis |
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| Composition of anthocyanins in mulberry and their antioxidant activity | | Journal of food composition and analysis |
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| Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties | | Journal of food composition and analysis |
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| Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars | | Journal of food composition and analysis |
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| Antioxidant activities of some Greek wines and wine phenolic extracts | | Journal of food composition and analysis |
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| Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan | | Journal of food composition and analysis |
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| Phenolic ripeness assessment of grape skin by texture analysis | | Journal of food composition and analysis |
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| New portable optical sensors for the assessment of winegrape phenolic maturity based on berry fluorescence | | Journal of food composition and analysis |
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| A natural alternative to sulphur dioxide for red wine production: Influence on colour, antioxidant activity and anthocyanin content | | Journal of food composition and analysis |
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| Optimization of medium components for increased production of C-phycocyanin from Phormidium ceylanicum and its purification by single step process | | Bioresource technology |
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