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| Characterization and quantification of health beneficial anthocyanins in leaf chicory (Cichorium intybus) varieties | | European food research and technology |
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| Combined elicitation of methyl-jasmonate and red light on stilbene and anthocyanin biosynthesis | | Journal of plant physiology |
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| Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits | | Food chemistry |
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| Reflectance spectral features and non-destructive estimation of chlorophyll, carotenoid and anthocyanin content in apple fruit | | Postharvest biology and technology |
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| Contribution of N : P ratio and endogenous phytohormones during development of phosphorus toxicity in Brassica campestris spp. parachinensis | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Cryptochrome 1 from Brassica napus Is Up-Regulated by Blue Light and Controls Hypocotyl/Stem Growth and Anthocyanin Accumulation | | Plant physiology |
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| The cognitive effects of acute blueberry anthocyanin interventions on 7–9 year old children | | Appetite |
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| Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes | | Journal of food engineering |
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| Complex pigment evolution in the Caryophyllales | | The new phytologist |
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| Inheritance of anthocyanin content in the ripe berries of a tetraploid × diploid grape cross population | | Euphytica |
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| Antioxidant capacity and α-glucosidase inhibitory activity in peel and flesh of blueberry (Vaccinium spp.) cultivars | | Food chemistry |
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| Four-week ingestion of blood orange juice results in measurable anthocyanin urinary levels but does not affect cellular markers related to cardiovascular risk: a randomized cross-over study in healthy volunteers | | European journal of nutrition |
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| Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage | | Food chemistry |
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| Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging | | European food research and technology |
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| Differential Gene Expression Analysis of Yunnan Red Pear, Pyrus Pyrifolia, During Fruit Skin Coloration | | Plant molecular biology reporter |
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| Cabernet sauvignon red wine astringency quality control by tannin characterization and polymerization during storage | | European food research and technology |
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| Upregulation of the promoter activity of the carrot (Daucus carota) phenylalanine ammonia-lyase gene (DcPAL3) is caused by new members of the transcriptional regulatory proteins, DcERF1 and DcERF2, which bind to the GCC-box homolog and act as an activator to the DcPAL3 promoter | | Journal of plant research |
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| The impact of supplemental carbon sources on Arabidopsis thaliana growth, chlorophyll content and anthocyanin accumulation | | Plant growth regulation |
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| Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka | | Food chemistry |
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| Heavy metal-induced oxidative damage, defense reactions, and detoxification mechanisms in plants | | Acta physiologiae plantarum |
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| Dietary flavonoid intakes and risk of type 2 diabetes in US men and women | | The American journal of clinical nutrition |
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| Photoabatement by Anthocyanin Shields Photosynthetic Systems from Light Stress | | Photosynthetica |
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| The Photoprotective Role of Epidermal Anthocyanins and Surface Pubescence in Young Leaves of Grapevine (Vitis vinifera) | | Annals of botany |
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| Flavonoid Biosynthetic Pathway and Cereal Defence Response: An Emerging Trend in Crop Biotechnoloy | | Journal of plant biochemistry and biotechnology |
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| The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites | | Food research international |
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| 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 |
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| A Phycoerythrin-Allophycocyanin Complex from the Intact Phycobilisomes of the Marine Red Alga Polysiphonia Urceolata | | Photosynthetica |
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| Chemical composition of ripe fruits of Rubus chamaemorus L. grown in different habitats | | Journal of the science of food and agriculture |
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| Influence of Different Extraction Media on Phenolic Contents and Antioxidant Capacity of Defatted Dabai (Canarium odontophyllum) Fruit | | Food analytical methods |
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| Chemical analysis and acetylcholinesterase inhibitory effect of anthocyanin‐rich red leaf tea (cv. Sunrouge) | | Journal of the science of food and agriculture |
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| An autoregulatory feedback loop involving PAP1 and TAS4 in response to sugars in Arabidopsis | | Plant molecular biology |
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| Pigments in your food | | Journal of food composition and analysis |
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| Impact of enzymatic mash maceration and storage on anthocyanin and color retention of pasteurized strawberry purées | | European food research and technology |
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| Comparisons of protein, lipid, phenolics, γ-oryzanol, vitamin E, and mineral contents in bran layer of sodium azide-induced red rice mutants | | Journal of the science of food and agriculture |
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| Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages | | Food chemistry |
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| Transcriptional analysis in high-anthocyanin tomatoes reveals synergistic effect of Aft and atv genes | | Journal of plant physiology |
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| Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits | | Journal of the science of food and agriculture |
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| Anthocyanins in the ripe fruits of Rubus coreanus Miquel and their protective effect on neuronal PC-12 cells | | Food chemistry |
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| Antioxidant anthocyanins screening through spectrum–effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbiteye blueberry in China | | Food chemistry |
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| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
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