(Click to View)
| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
|
(Click to View)
| HPLC-DAD-ESI/MS identification of anthocyanins in Dioscorea trifida L. yam tubers (purple sachapapa) | | European food research and technology |
|
(Click to View)
| Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux | | Applied biochemistry and biotechnology |
|
(Click to View)
| Cyanidin suppresses neoplastic cell transformation by directly targeting phosphatidylinositol 3-kinase | | Food chemistry |
|
(Click to View)
| Early Steps in Proanthocyanidin Biosynthesis in the Model Legume Medicago truncatula | | Plant physiology |
|
(Click to View)
| Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China | | Food chemistry |
|
(Click to View)
| Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity | | European food research and technology |
|
(Click to View)
| The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) | | Phytochemistry |
|
(Click to View)
| Interaction between gliadins and anthocyan derivatives | | Food chemistry |
|
(Click to View)
| Susceptibility of anthocyanins to ex vivo degradation in human saliva | | Food chemistry |
|
(Click to View)
| Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars | | Food and bioprocess technology |
|
(Click to View)
| Root restriction affects anthocyanin accumulation and composition in berry skin of ‘Kyoho’ grape (Vitis vinifera L.×Vitis labrusca L.) during ripening | | Scientia horticulturae |
|
(Click to View)
| Identification and characterisation of F3GT1 and F3GGT1, two glycosyltransferases responsible for anthocyanin biosynthesis in red‐fleshed kiwifruit (Actinidia chinensis) | | The plant journal |
|
(Click to View)
| 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 |
|
(Click to View)
| Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities | | Food research international |
|
(Click to View)
| Anthocyanins as lipoxygenase inhibitors | | Molecular nutrition and food research |
|
(Click to View)
| Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka | | Food chemistry |
|
(Click to View)
| Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) | | Journal of the science of food and agriculture |
|
(Click to View)
| The green tea polyphenol (−)-epigallocatechin-3-gallate inhibits amyloid-β evoked fibril formation and neuronal cell death in vitro | | Food chemistry |
|
(Click to View)
| Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells | | Food chemistry |
|
(Click to View)
| The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products | | Molecular nutrition and food research |
|
(Click to View)
| The sweet potato IbMYB1 gene as a potential visible marker for sweet potato intragenic vector system | | Physiologia plantarum |
|
(Click to View)
| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
|
(Click to View)
| Determination of Anthocyanins and Exploration of Relationship between Their Composition and Petal Coloration in Crape Myrtle (Lagerstroemia hybrid) | | Journal of integrative plant biology |
|
(Click to View)
| 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 |
|
(Click to View)
| Endogenous post-transcriptional gene silencing of flavone synthase resulting in high accumulation of anthocyanins in black dahlia cultivars | | Planta |
|
(Click to View)
| Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade) | | Food chemistry |
|
(Click to View)
| Development of tobacco callus cultures over expressing Arabidopsis PAP1/MYB75 transcription factor and characterization of anthocyanin biosynthesis | | Planta |
|
(Click to View)
| Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation | | Molecular nutrition and food research |
|
(Click to View)
| Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ during fruit maturation | | European food research and technology |
|
(Click to View)
| The Arabidopsis MATE Transporter TT12 Acts as a Vacuolar Flavonoid/H⁺-Antiporter Active in Proanthocyanidin-Accumulating Cells of the Seed Coat | | The plant cell |
|
(Click to View)
| Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster | | Food chemistry |
|
(Click to View)
| Hypolipidemic and antioxidant effects of hydroxycinnamic acids, quercetin, and cyanidin 3-glucoside in hypercholesterolemic erythrocytes (in vitro study) | | European journal of nutrition |
|
(Click to View)
| Characterisation of anthocyanidin reductase from Shuchazao green tea | | Journal of the science of food and agriculture |
|
(Click to View)
| Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization | | European food research and technology |
|
(Click to View)
| Determination of Phenolic Compounds in Strawberries (Fragaria ananassa Duch) by High Performance Liquid Chromatography with Diode Array Detection | | Food analytical methods |
|
(Click to View)
| QTL involved in the modification of cyanidin compounds in black and red raspberry fruit | | Theoretical and applied genetics |
|
(Click to View)
| Phenolic compounds in berries and flowers of a natural hybrid between bilberry and lingonberry (Vaccinium×intermedium Ruthe) | | Phytochemistry |
|
(Click to View)
| The biosynthesis of flavonoids is enhanced similarly by UV radiation and root zone salinity in L. vulgare leaves | | Journal of plant physiology |
|
(Click to View)
| Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography | | Food analytical methods |
|
(Click to View)
| Arabidopsis R2R3-MYB transcription factor AtMYB60 functions as a transcriptional repressor of anthocyanin biosynthesis in lettuce (Lactuca sativa) | | Plant cell reports |
|
(Click to View)
| Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland | | Food research international |
|
(Click to View)
| Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile | | Food chemistry |
|
(Click to View)
| Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography‐Electrospray Ionization Tandem Mass Spectrometry | | Journal of food science |
|
(Click to View)
| Time of methyl jasmonate application influences the development of ‘Cripps Pink’ apple fruit colour | | Journal of the science of food and agriculture |
|
(Click to View)
| Environmental and seasonal influences on red raspberry anthocyanin antioxidant contents and identification of quantitative traits loci (QTL) | | Molecular nutrition and food research |
|
(Click to View)
| Influence of glucose on cyanidin 3-glucoside absorption in rats | | Molecular nutrition and food research |
|
(Click to View)
| Triacylated peonidin 3-sophoroside-5-glucosides from the purple flowers of Moricandia ramburii Webb. | | Phytochemistry |
|
(Click to View)
| Anthocyanins from Eugenia brasiliensis edible fruits as potential therapeutics for COPD treatment | | Food chemistry |
|
(Click to View)
| Inhibitory actions of bilberry anthocyanidins on angiogenesis | | Phytotherapy research |
|
(Click to View)
| Bilberry and its main constituents have neuroprotective effects against retinal neuronal damage in vitro and in vivo | | Molecular nutrition and food research |
|
(Click to View)
| Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability | | Food research international |
|
(Click to View)
| Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L | | Food chemistry |
|
(Click to View)
| Phase change modifies anthocyanin synthesis in Acer palmatum Thunb. (Japanese maple) cultivars | | Acta physiologiae plantarum |
|
(Click to View)
| Phenolic compounds present in natural haze protein of Sauvignon white wine | | Food research international |
|
(Click to View)
| Molecular cloning and biochemical characterization of the UDP-glucose: Flavonoid 3-O-glucosyltransferase from Concord grape (Vitis labrusca) | | Phytochemistry |
|
(Click to View)
| Two glycosyltransferases involved in anthocyanin modification delineated by transcriptome independent component analysis in Arabidopsis thaliana | | The plant journal |
|
(Click to View)
| Study of phenolic composition and sensory properties of red grape varieties in danger of extinction from the Spanish region of Castilla-La Mancha | | European food research and technology |
|
(Click to View)
| Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions | | Food chemistry |
|
(Click to View)
| Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis) | | Food chemistry |
|
(Click to View)
| Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration | | Food chemistry |
|
(Click to View)
| Medicago glucosyltransferase UGT72L1: potential roles in proanthocyanidin biosynthesis | | Planta |
|
(Click to View)
| Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking | | Food chemistry |
|
(Click to View)
| Rapid determination of free anthocyanins in foodstuffs using high performance liquid chromatography | | Food chemistry |
|
(Click to View)
| Characterization of anthocyanins in Kenyan teas: Extraction and identification | | Food chemistry |
|
(Click to View)
| Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices | | Food chemistry |
|
(Click to View)
| Hypolipidaemic effects of cyanidin 3‐glucoside rich extract from black rice through regulating hepatic lipogenic enzyme activities | | Journal of the science of food and agriculture |
|
(Click to View)
| Characterisation of phenolic compounds in wild fruits from Northeastern Portugal | | Food chemistry |
|
(Click to View)
| The effect of fruit bagging on the color, phenolic compounds and expression of the anthocyanin biosynthetic and regulatory genes on the ‘Granny Smith’ apples | | European food research and technology |
|
(Click to View)
| Anthocyanin variation in the genus rubus | | new phytologist |
|
(Click to View)
| Effects of a range of procyanidins on the cocoa pathogen Crinipellis perniciosa | | Physiological and molecular plant pathology |
|
(Click to View)
| Tissue-specific and development-dependent accumulation of phenylpropanoids in larch mycorrhizas | | Plant physiology |
|
(Click to View)
| Reduction of light-induced anthocyanin accumulation in inoculated sorghum mesocotyls: implications for a compensatory role in the defense response | | Plant physiology |
|
(Click to View)
| The TRANSPARENT TESTA16 locus encodes the ARABIDOPSIS BSISTER MADS domain protein and is required for proper development and pigmentation of the seed coat | | plant cell |
|
(Click to View)
| Anthocyanins in berries of Maqui [Aristotelia chilensis (Mol.) Stuntz] | | Phytochemical analysis |
|
(Click to View)
| Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products | | Food research international |
|
(Click to View)
| Effect of cyanidin-3-O-glucoside on UVB-induced response in human keratinocytes | | Journal of agricultural and food chemistry |
|
(Click to View)
| Acylated cyanidin 3-sambubioside-5-glucosides in three garden plants of the Cruciferae | | Phytochemistry |
|
(Click to View)
| Cyanidin attenuates PGE2 production and cyclooxygenase-2 expression in LNCaP human prostate cancer cells | | Journal of nutritional biochemistry |
|
(Click to View)
| The Flavonol Quercetin-3-Glucoside Inhibits Cyanidin-3-Glucoside Absorption in Vitro | | Journal of agricultural and food chemistry |
|
(Click to View)
| Anthocyanin Absorption and Antioxidant Status in Pigs | | Journal of agricultural and food chemistry |
|
(Click to View)
| Structural Identification of Two Major Anthocyanin Components of Boysenberry by NMR Spectroscopy | | Journal of agricultural and food chemistry |
|
(Click to View)
| Characterization of Hemiacetal Forms of Anthocyanidin 3-O-β-Glycopyranosides | | Journal of agricultural and food chemistry |
|
(Click to View)
| Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins | | Journal of agricultural and food chemistry |
|
(Click to View)
| Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration | | Journal of agricultural and food chemistry |
|
(Click to View)
| Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin | | Journal of food composition and analysis |
|
(Click to View)
| Anthocyanin 3-galactosides from Cornus alba 'Sibirica' with glucosidation of the B-ring | | Phytochemistry |
|
(Click to View)
| Phytochemical, antioxidant and pigment stability of acai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage | | Food research international |
|
(Click to View)
| Identification and Some Properties of Anthocyanin Isolated from Zuiki, Stalk of Colocasia esculenta | | Journal of agricultural and food chemistry |
|
(Click to View)
| Protocatechuic acid is not the major metabolite in rat blood plasma after oral administration of cyanidin 3-O-β-d-glucopyranoside | | Food chemistry |
|
(Click to View)
| Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage | | Food chemistry |
|
(Click to View)
| Antibacterial Activity Directed Isolation of Compounds from Punica granatum | | Journal of food science |
|
(Click to View)
| Anthocyanin composition in fig (Ficus carica L.) | | Journal of food composition and analysis |
|
(Click to View)
| Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity | | Food chemistry |
|
(Click to View)
| Interaction between Cyanidin 3-glucoside and Cu(II) ions | | Food chemistry |
|
(Click to View)
| Changes in the Flavonoid and Phenolic Acid Contents and Antioxidant Activity of Red Leaf Lettuce (Lollo Rosso) Due to Cultivation under Plastic Films Varying in Ultraviolet Transparency | | Journal of agricultural and food chemistry |
|
(Click to View)
| Characterization of Cyanidin- and Quercetin-Derived Flavonoids and Other Phenolics in Mature Saskatoon Fruits (Amelanchier alnifolia Nutt.) | | Journal of agricultural and food chemistry |
|
(Click to View)
| Structural Identification of Anthocyanins and Analysis of Concentrations during Growth and Flowering in Buckwheat (Fagopyrum esculentum Moench) Petals | | Journal of agricultural and food chemistry |
|
(Click to View)
| Degradation of Cyanidin 3-Rutinoside in the Presence of (-)-Epicatechin and Litchi Pericarp Polyphenol Oxidase | | Journal of agricultural and food chemistry |
|
| all 118 items... |