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| engineering (1) |
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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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| equipment (4) |
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| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
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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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| Analysis of Phenolic Compounds of Dabai (Canarium odontophyllum Miq.) Fruits by High-Performance Liquid Chromatography | | Food analytical methods |
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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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| information science (5) |
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| Anthocyanins in the diet of children and adolescents: intake, sources and trends | | European journal of nutrition |
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| Flavonoid intakes in the Baltimore Longitudinal Study of Aging | | Journal of food composition and analysis |
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| Brazilian flavonoid database: Application of quality evaluation system | | Journal of food composition and analysis |
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| Anthocyanins in the diet of infants and toddlers: intake, sources and trends | | European journal of nutrition |
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| materials science (7) |
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| The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) | | Phytochemistry |
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| Interaction between gliadins and anthocyan derivatives | | Food chemistry |
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| Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars | | Food and bioprocess technology |
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| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
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| mathematics and statistics (11) |
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| Fermentation, degradation and microbial nitrogen partitioning for three forage colour phenotypes within anthocyanidin‐accumulating Lc‐alfalfa progeny | | Journal of the science of food and agriculture |
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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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| Urinary excretion of strawberry anthocyanins is dose dependent for physiological oral doses of fresh fruit | | Molecular nutrition and food research |
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| Dietary polyphenols identified as intracellular protein kinase A inhibitors | | European journal of nutrition |
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| methodology (78) |
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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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| Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux | | Applied biochemistry and biotechnology |
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| Phenolic acid and flavonol water extracts of Delonix regia red flowers | | Industrial crops and products |
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| research (11) |
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| Fermentation, degradation and microbial nitrogen partitioning for three forage colour phenotypes within anthocyanidin‐accumulating Lc‐alfalfa progeny | | Journal of the science of food and agriculture |
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| Anthocyanins in the diet of children and adolescents: intake, sources and trends | | European journal of nutrition |
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| Flavonoid intakes in the Baltimore Longitudinal Study of Aging | | Journal of food composition and analysis |
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| Hypolipidemic and antioxidant effects of hydroxycinnamic acids, quercetin, and cyanidin 3-glucoside in hypercholesterolemic erythrocytes (in vitro study) | | European journal of nutrition |
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| support systems and models (12) |
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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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| Urinary excretion of strawberry anthocyanins is dose dependent for physiological oral doses of fresh fruit | | Molecular nutrition and food research |
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| Determination of Anthocyanins and Exploration of Relationship between Their Composition and Petal Coloration in Crape Myrtle (Lagerstroemia hybrid) | | Journal of integrative plant biology |
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| Anthocyanin-derived phenolic acids form glucuronides following simulated gastrointestinal digestion and microsomal glucuronidation | | Molecular nutrition and food research |
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| technology (39) |
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| Fermentation, degradation and microbial nitrogen partitioning for three forage colour phenotypes within anthocyanidin‐accumulating Lc‐alfalfa progeny | | Journal of the science of food and agriculture |
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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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| Phenolic acid and flavonol water extracts of Delonix regia red flowers | | Industrial crops and products |
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| Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars | | Food and bioprocess technology |
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| all 39 items... |
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