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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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| Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia | | Plant foods for human nutrition |
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| Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates | | Postharvest biology and technology |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage | | Journal of the science of food and agriculture |
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| A Trafficking Pathway for Anthocyanins Overlaps with the Endoplasmic Reticulum-to-Vacuole Protein-Sorting Route in Arabidopsis and Contributes to the Formation of Vacuolar Inclusions | | Plant physiology |
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| Antioxidant, antimicrobial and antiverotoxic potentials of extracts of Curtisia dentata | | Journal of ethnopharmacology |
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| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) | | Journal of the science of food and agriculture |
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| Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening | | Food chemistry |
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| Sunflower crop-wild hybrids: Identification and risks | | Crop protection |
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| The apple WD40 protein MdTTG1 interacts with bHLH but not MYB proteins to regulate anthocyanin accumulation | | Journal of plant physiology |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates | | Food chemistry |
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| Preparation of novel distinct highly aromatic liquors using fruit distillates | | International journal of food science and technology |
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| Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins | | Food chemistry |
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| Pigment distribution, light reflection and cell structure in petals | | Botanical journal of the Linnean Society |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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| Antiaggregation potential of berry fractions against pairs of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii | | Phytotherapy research |
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| Physiological responses of Kobresia pygmaea to warming in Qinghai-Tibetan Plateau permafrost region | | Acta oecologica |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines | | Food chemistry |
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| Systematic qualitative and quantitative assessment of anthocyanins, flavones and flavonols in the petals of 108 lotus (Nelumbo nucifera) cultivars | | Food chemistry |
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| Cold-field fruit extracts exert different antioxidant and antiproliferative activities in vitro | | Food chemistry |
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| Phenolic constituents of extract from mao luang seeds and skin–pulp residue and its antiradical and antimicrobial capacities | | Journal of food biochemistry |
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| Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry | | Food chemistry |
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| Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason | | Food chemistry |
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| Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace | | Food and bioprocess technology |
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| Virus‐induced gene silencing for Asteraceae—a reverse genetics approach for functional genomics in Gerbera hybrida | | Plant biotechnology journal |
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| An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis used for weight reduction | | Phytotherapy research |
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| Removing allosteric feedback inhibition of tomato 4‐coumarate:CoA ligase by directed evolution | | The plant journal |
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| Effectiveness of arbuscular mycorrhizal fungi (AMF) for inducing the accumulation of major carotenoids, chlorophylls and tocopherol in green and red leaf lettuces | | Applied microbiology and biotechnology |
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| A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study | | Food chemistry |
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| Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits | | Journal of food composition and analysis |
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| Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries | | Journal of the science of food and agriculture |
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| Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.) | | Plant molecular biology |
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| High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex | | Plant, cell and environment |
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| Anthocyanin Pigments in the Skin of Lychee Fruit | | Journal of food science |
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| Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L. | | Plant foods for human nutrition |
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| Transgenic apple plants overexpressing the Lc gene of maize show an altered growth habit and increased resistance to apple scab and fire blight | | Planta |
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| Phenolic composition of Tempranillo wines following early defoliation of the vines | | Journal of the science of food and agriculture |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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| Light exerts multiple levels of influence on the Arabidopsis wound response | | Plant, cell and environment |
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| Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey | | Scientia horticulturae |
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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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| Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity | | European food research and technology |
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| A study on the relation between anthocyanin content and product quality: shalgam as a model beverage | | Journal of food quality |
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| Effect of Hibiscus anthocyanins-rich extract induces apoptosis of proliferating smooth muscle cell via activation of P38 MAPK and p53 pathway | | Molecular nutrition and food research |
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| Identification of bioactive response in traditional cherries from Portugal | | 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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| Expression of flavonoid genes in the red grape berry of ‘Alicante Bouschet’ varies with the histological distribution of anthocyanins and their chemical composition | | Planta |
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| Regulation of skin color in ‘Aki Queen’ grapes: Interactive effects of temperature, girdling, and leaf shading treatments on coloration and total soluble solids | | Scientia horticulturae |
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| Effect of fixed bed drying on the retention of phenolic compounds, anthocyanins and antioxidant activity of roselle (Hibiscus sabdariffa L.) | | Industrial crops and products |
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| Polyphenol content and evaluation of antichemotactic, antiedematogenic and antioxidant activities of rubus sp. cultivars | | Journal of food biochemistry |
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| Variations in antioxidant properties of strawberries grown in Brazilian savannah and harvested in different seasons | | Journal of the science of food and agriculture |
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| Promoter Activity of Phenylalanine Ammonia-Lyase Gene of Pharbitis nil in Arabidopsis | | Journal of plant biochemistry and biotechnology |
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| Dietary polyphenols identified as intracellular protein kinase A inhibitors | | European journal of nutrition |
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| Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun | | Food chemistry |
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| Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field | | Food chemistry |
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| Influence of repeated short-term nitrogen limitations on leaf phenolics metabolism in tomato | | Phytochemistry |
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| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | | Innovative food science and emerging technologies |
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