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These terms define your current search. Click the × to remove a term. Biological Sciences: biochemistry > biochemical compounds > pigments > plant pigments > flavonoids > anthocyanidins × 172 items, grouped by Geographical Locations (view ungrouped items) Asia (6)    (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) Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka Food chemistry (Click to View) Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography Food analytical methods (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) Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin Journal of food composition and analysis (Click to View) Chemical composition, antioxidant activity and anthocyanin profiles of purple mulberry (Morus rubra) fruits Journal of food, agriculture and environment Australia (1)    (Click to View) Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins Journal of agricultural and food chemistry Europe (6)    (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) Characterisation of phenolic compounds in wild fruits from Northeastern Portugal 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) Analysis of Anthocyanin Variation in Wild Populations of Bilberry (Vaccinium myrtillus L.) in Finland Journal of agricultural and food chemistry (Click to View) Chemical composition, antioxidant activity and anthocyanin profiles of purple mulberry (Morus rubra) fruits Journal of food, agriculture and environment Indian Ocean Islands (1)    (Click to View) Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka Food chemistry named deserts (2)    (Click to View) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products Food research international (Click to View) Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.) Journal of agricultural and food chemistry named geographical regions (2)    (Click to View) Flavonoids, sugars and fruit acids of alpine bearberry (Arctostaphylos alpina) from Finnish Lapland Food research international (Click to View) Cyanidin attenuates PGE2 production and cyclooxygenase-2 expression in LNCaP human prostate cancer cells Journal of nutritional biochemistry North America (3)    (Click to View) Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products Food research international (Click to View) Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.) Journal of agricultural and food chemistry (Click to View) Cyanidin attenuates PGE2 production and cyclooxygenase-2 expression in LNCaP human prostate cancer cells Journal of nutritional biochemistry Pacific Ocean Islands (1)    (Click to View) Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography Food analytical methods South America (5)    (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) Determination of Phenolic Compounds in Strawberries (Fragaria ananassa Duch) by High Performance Liquid Chromatography with Diode Array Detection Food analytical methods (Click to View) Anthocyanins in berries of Maqui [Aristotelia chilensis (Mol.) Stuntz] Phytochemical analysis (Click to View) Free radical scavenging activity and phenolic content in achenes and thalamus from Fragaria chiloensis ssp. chiloensis, F. vesca and F. x ananassa cv. Chandler Food chemistry (Click to View) Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS Journal of food composition and analysis