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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 (1) |
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| Two glycosyltransferases involved in anthocyanin modification delineated by transcriptome independent component analysis in Arabidopsis thaliana | | The plant journal |
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| materials science (6) |
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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 (2) |
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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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| Correlation between chromaticity values and major anthocyanins in seven Acer palmatum Thunb. cultivars | | Scientia horticulturae |
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| methodology (55) |
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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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| The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) | | Phytochemistry |
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| research (5) |
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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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| Characterisation of phenolic compounds in wild fruits from Northeastern Portugal | | Food chemistry |
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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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| Protocatechuic acid is not the major metabolite in rat blood plasma after oral administration of cyanidin 3-O-β-d-glucopyranoside | | Food chemistry |
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| support systems and models (8) |
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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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| 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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| Bilberry and its main constituents have neuroprotective effects against retinal neuronal damage in vitro and in vivo | | Molecular nutrition and food research |
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| technology (25) |
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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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| 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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| 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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