(Click to View)
| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | | Innovative food science and emerging technologies |
|
(Click to View)
| Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins | | Food chemistry |
|
(Click to View)
| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
|
(Click to View)
| Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age | | Food chemistry |
|
(Click to View)
| The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae) | | Phytochemistry |
|
(Click to View)
| Interaction between gliadins and anthocyan derivatives | | Food chemistry |
|
(Click to View)
| Neuroprotective effect of naringin by modulation of endogenous biomarkers in streptozotocin induced painful diabetic neuropathy | | Fitoterapia |
|
(Click to View)
| Antifungal activity of natural and enzymatically-modified flavonoids isolated from citrus species | | Food chemistry |
|
(Click to View)
| Genetic dissection of fruit quality traits in the octoploid cultivated strawberry highlights the role of homoeo-QTL in their control | | Theoretical and applied genetics |
|
(Click to View)
| Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS‐SPME‐GC‐MS and HPLC | | International journal of food science and technology |
|
(Click to View)
| Fruits and dietary phytochemicals in bone protection | | Nutrition research |
|
(Click to View)
| Screening of phytochemicals and antioxidant activity of arum dioscoridis seeds | | Journal of food biochemistry |
|
(Click to View)
| Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Kaempferol inhibits enterovirus 71 replication and internal ribosome entry site (IRES) activity through FUBP and HNRP proteins | | Food chemistry |
|
(Click to View)
| Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system | | Food chemistry |
|
(Click to View)
| Methylation effect on chalcone synthase gene expression determines anthocyanin pigmentation in floral tissues of two Oncidium orchid cultivars | | Planta |
|
(Click to View)
| Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries | | Journal of food processing and preservation |
|
(Click to View)
| Genetic and environmental effects influencing fruit colour and QTL analysis in raspberry | | Theoretical and applied genetics |
|
(Click to View)
| The red wine extract-induced activation of endothelial nitric oxide synthase is mediated by a great variety of polyphenolic compounds | | Molecular nutrition and food research |
|
(Click to View)
| Transcriptional regulation of anthocyanin biosynthesis in ripening fruits of grapevine under seasonal water deficit | | Plant, cell and environment |
|
(Click to View)
| Selective anthocyanins enrichment of cranberry juice by electrodialysis with ultrafiltration membranes stacked | | Innovative food science and emerging technologies |
|
(Click to View)
| Why fruits go to the dark side | | Acta oecologica |
|
(Click to View)
| Anthocyanins in the diet of children and adolescents: intake, sources and trends | | European journal of nutrition |
|
(Click to View)
| Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages | | Scientia horticulturae |
|
(Click to View)
| Storage stability of strawberry jam color enhanced with black carrot juice concentrate | | Journal of food processing and preservation |
|
(Click to View)
| The ornamental variety, Japanese striped corn, contains high anthocyanin levels and PAL specific activity: establishing the potential for development of an oral therapeutic | | Plant cell reports |
|
(Click to View)
| Oregon ‘Pinot noir’ grape anthocyanin enhancement by early leaf removal | | Food chemistry |
|
(Click to View)
| Protective effects of sweet orange (Citrus sinensis) peel and their bioactive compounds on oxidative stress | | Food chemistry |
|
(Click to View)
| The constitutive phenolic composition of two Malus×domestica genotypes is not responsible for their contrasted susceptibilities to fire blight | | Environmental and experimental botany |
|
(Click to View)
| Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy | | Journal of food composition and analysis |
|
(Click to View)
| The potato developer (D) locus encodes an R2R3 MYB transcription factor that regulates expression of multiple anthocyanin structural genes in tuber skin | | Theoretical and applied genetics |
|
(Click to View)
| Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet | | Molecular nutrition and food research |
|
(Click to View)
| Root restriction affects anthocyanin accumulation and composition in berry skin of ‘Kyoho’ grape (Vitis vinifera L.×Vitis labrusca L.) during ripening | | Scientia horticulturae |
|
(Click to View)
| Improvement of lipopolysaccharide‐induced hepatic injuries and inflammation with mulberry extracts | | Journal of the science of food and agriculture |
|
(Click to View)
| Interactive effects of salicylic acid and silicon on oxidative damage and antioxidant activity in spinach (Spinacia oleracea L. cv. Matador) grown under boron toxicity and salinity | | Plant growth regulation |
|
(Click to View)
| Sorption of citrus flavour compounds on XAD‐7HP resin during the debittering of grapefruit juice | | International journal of food science and technology |
|
(Click to View)
| Effect of a flash vacuum expansion process on grape juice yield and quality | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Rapid Separation and Identification of Anthocyanins from Flowers of Viola yedoensis and V. prionantha by High‐performance Liquid Chromatography–Photodiode Array Detection–Electrospray Ionisation Mass Spectrometry | | Phytochemical analysis |
|
(Click to View)
| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
|
(Click to View)
| Antioxidant activity and phenolic composition of the medicinal and edible halophyte Mesembryanthemum edule L. | | Industrial crops and products |
|