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| Purified berry anthocyanins but not whole berries normalize lipid parameters in mice fed an obesogenic high fat diet | | Molecular nutrition and food research |
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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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| Improvement of lipopolysaccharide‐induced hepatic injuries and inflammation with mulberry extracts | | Journal of the science of food and agriculture |
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| 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 |
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| Effect of a flash vacuum expansion process on grape juice yield and quality | | Lebensmittel-Wissenschaft |
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| 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 |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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| Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity | | Journal of food composition and analysis |
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| Biological Activities of Extracts from Chinese Bayberry (Myrica rubra Sieb. et Zucc.): A Review | | Plant foods for human nutrition |
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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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| Impact of irrigation regime on berry development and flavonoids composition in Aragonez (Syn. Tempranillo) grapevine | | Agricultural water management |
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| Liquid chromatography/mass spectrometry based fingerprinting analysis and mass profiling of Euterpe oleracea (açaí) dietary supplement raw materials | | Food chemistry |
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| A WD40-repeat protein controls proanthocyanidin and phytomelanin pigmentation in the seed coats of the Japanese morning glory | | Journal of plant physiology |
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| Effects of casein- and whey protein-dextran conjugates on the stability of bog bilberry anthocyanin extract | | International journal of food science and technology |
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| Effect of mixing time, freeze‐drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins | | Journal of the science of food and agriculture |
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| Anthocyanin and carotenoid pigmentation in flowers of section Mina, subgenus Quamoclit, genus Ipomoea | | Euphytica |
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| Effects of postharvest pretreatments and preservative solutions on vase life longevity and flower quality of sweet pea (Lathyrus odoratus L.) | | Photosynthetica |
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| Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples | | Scientia horticulturae |
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| Effect of pollen source on quantitative and qualitative characteristics of dried figs (Ficus carica L.) cvs ‘Payves’ and ‘Sabz’ in Kazerun – Iran | | Scientia horticulturae |
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| Effect of methyl jasmonate on pericarp browning of postharvest lychees | | Journal of food processing and preservation |
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| Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate | | International journal of food science and technology |
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| Amelioration of salinity stress by exogenously applied spermidine or spermine in three varieties of indica rice differing in their level of salt tolerance | | Journal of plant physiology |
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| Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice | | Journal of food composition and analysis |
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| Lead toxicity, defense strategies and associated indicative biomarkers in Talinum triangulare grown hydroponically | | Chemosphere |
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| Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process | | Food chemistry |
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| NIR and MIR spectroscopy as rapid methods to monitor red wine fermentation | | European food research and technology |
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| Retrotransposons Control Fruit-Specific, Cold-Dependent Accumulation of Anthocyanins in Blood Oranges | | The plant cell |
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| Chemical characterization of native wild plants of dry seasonal forests of the semi-arid region of northeastern Brazil | | Food research international |
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| Pomegranate and type 2 diabetes | | Nutrition research |
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| LED lighting and seasonality effects antioxidant properties of baby leaf lettuce | | Food chemistry |
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| Polyphenolic composition and content in the ripe berries of wild Vitis species | | Food chemistry |
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| Anthocyanins as lipoxygenase inhibitors | | Molecular nutrition and food research |
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| A new closing Y‐shaped training system for grapevines | | Australian journal of grape and wine research |
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| Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants | | European food research and technology |
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| Effect of Saccharomyces strains on the quality of red wines aged on lees | | Food chemistry |
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| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
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| Original article: Prediction of the colour and polyphenolic composition of the young red wines from the phenolic potential of the grapes | | International journal of food science and technology |
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| Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) | | Food research international |
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| Colored potatoes (solanum tuberosum l.) dried for antioxidant‐rich value‐added foods | | Journal of food processing and preservation |
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| Characterization and evaluation of major anthocyanins in pomegranate (Punica granatum L.) peel of different cultivars and their development phases | | European food research and technology |
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