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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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| HPLC-DAD-ESI/MS identification of anthocyanins in Dioscorea trifida L. yam tubers (purple sachapapa) | | European food research and technology |
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| Cyanidin suppresses neoplastic cell transformation by directly targeting phosphatidylinositol 3-kinase | | Food chemistry |
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| Early Steps in Proanthocyanidin Biosynthesis in the Model Legume Medicago truncatula | | Plant physiology |
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| Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China | | 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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| The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) | | Phytochemistry |
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| Susceptibility of anthocyanins to ex vivo degradation in human saliva | | Food chemistry |
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| Root restriction affects anthocyanin accumulation and composition in berry skin of ‘Kyoho’ grape (Vitis vinifera L.×Vitis labrusca L.) during ripening | | Scientia horticulturae |
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| Identification and characterisation of F3GT1 and F3GGT1, two glycosyltransferases responsible for anthocyanin biosynthesis in red‐fleshed kiwifruit (Actinidia chinensis) | | The plant journal |
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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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| Anthocyanins as lipoxygenase inhibitors | | Molecular nutrition and food research |
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| Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka | | Food chemistry |
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| 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 |
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| The green tea polyphenol (−)-epigallocatechin-3-gallate inhibits amyloid-β evoked fibril formation and neuronal cell death in vitro | | Food chemistry |
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| Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells | | Food chemistry |
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| The sweet potato IbMYB1 gene as a potential visible marker for sweet potato intragenic vector system | | Physiologia plantarum |
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| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
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| Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade) | | Food chemistry |
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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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| 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 |
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| Anthocyanins and flavonols berries from Vitis vinifera L. cv. Brancellao separately collected from two different positions within the cluster | | Food chemistry |
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| Characterisation of anthocyanidin reductase from Shuchazao green tea | | Journal of the science of food and agriculture |
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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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| Phenolic compounds in berries and flowers of a natural hybrid between bilberry and lingonberry (Vaccinium×intermedium Ruthe) | | Phytochemistry |
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| Arabidopsis R2R3-MYB transcription factor AtMYB60 functions as a transcriptional repressor of anthocyanin biosynthesis in lettuce (Lactuca sativa) | | Plant cell reports |
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| Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland | | Food research international |
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| Antithrombotic activity of 12 table grape varieties. Relationship with polyphenolic profile | | Food chemistry |
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| Time of methyl jasmonate application influences the development of ‘Cripps Pink’ apple fruit colour | | Journal of the science of food and agriculture |
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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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| Positive effects of glycosylated anthocyanin isolated from an edible berry fruit (Acanthopanax sessiliflorum) on its antioxidant activity and color stability | | Food research international |
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| Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L | | Food chemistry |
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| Phenolic compounds present in natural haze protein of Sauvignon white wine | | Food research international |
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| Molecular cloning and biochemical characterization of the UDP-glucose: Flavonoid 3-O-glucosyltransferase from Concord grape (Vitis labrusca) | | Phytochemistry |
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| 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 |
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| Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions | | Food chemistry |
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| Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis) | | Food chemistry |
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| Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration | | Food chemistry |
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| Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking | | Food chemistry |
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| Rapid determination of free anthocyanins in foodstuffs using high performance liquid chromatography | | Food chemistry |
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| Characterization of anthocyanins in Kenyan teas: Extraction and identification | | Food chemistry |
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| Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices | | Food chemistry |
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| 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 |
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| 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 |
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| Anthocyanin variation in the genus rubus | | new phytologist |
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| Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products | | Food research international |
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| Cyanidin attenuates PGE2 production and cyclooxygenase-2 expression in LNCaP human prostate cancer cells | | Journal of nutritional biochemistry |
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| Anthocyanin Absorption and Antioxidant Status in Pigs | | Journal of agricultural and food chemistry |
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| Structural Identification of Two Major Anthocyanin Components of Boysenberry by NMR Spectroscopy | | Journal of agricultural and food chemistry |
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| Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins | | Journal of agricultural and food chemistry |
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| Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration | | Journal of agricultural and food chemistry |
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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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| Phytochemical, antioxidant and pigment stability of acai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage | | Food research international |
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| Identification and Some Properties of Anthocyanin Isolated from Zuiki, Stalk of Colocasia esculenta | | Journal of agricultural and food chemistry |
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| Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage | | Food chemistry |
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| Antibacterial Activity Directed Isolation of Compounds from Punica granatum | | Journal of food science |
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| Anthocyanin composition in fig (Ficus carica L.) | | Journal of food composition and analysis |
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| Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity | | Food chemistry |
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| Characterization of Cyanidin- and Quercetin-Derived Flavonoids and Other Phenolics in Mature Saskatoon Fruits (Amelanchier alnifolia Nutt.) | | Journal of agricultural and food chemistry |
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| Structural Identification of Anthocyanins and Analysis of Concentrations during Growth and Flowering in Buckwheat (Fagopyrum esculentum Moench) Petals | | Journal of agricultural and food chemistry |
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| Degradation of Cyanidin 3-Rutinoside in the Presence of (-)-Epicatechin and Litchi Pericarp Polyphenol Oxidase | | Journal of agricultural and food chemistry |
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| Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder | | Food chemistry |
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| Triacylated cyanidin 3-(3X-glucosylsambubioside)-5-glucosides from the flowers of Malcolmia maritima | | Phytochemistry |
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| Analysis of Anthocyanin Variation in Wild Populations of Bilberry (Vaccinium myrtillus L.) in Finland | | Journal of agricultural and food chemistry |
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| Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry | | Food chemistry |
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| Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats | | Nutrition research |
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| Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits | | Food chemistry |
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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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| Cyanidin 3-Rutinoside and Cyanidin 3-Xylosylrutinoside as Primary Phenolic Antioxidants in Black Raspberry | | Journal of agricultural and food chemistry |
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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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| 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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| Chemical composition, antioxidant activity and anthocyanin profiles of purple mulberry (Morus rubra) fruits | | Journal of food, agriculture and environment |
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| Changes in Anthocyanins in the Grains of Purple Waxy Hull-less Barley during Seed Maturation and after Harvest | | Journal of agricultural and food chemistry |
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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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| Corn Husk as a Potential Source of Anthocyanins | | Journal of agricultural and food chemistry |
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| A Comparison of Two Determination Methods for Studying Degradation Kinetics of the Major Anthocyanins from Blood Orange | | Journal of agricultural and food chemistry |
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| Correlation between chromaticity values and major anthocyanins in seven Acer palmatum Thunb. cultivars | | Scientia horticulturae |
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| European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols | | Food chemistry |
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