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| Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material | | Journal of food composition and analysis |
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| Non-destructive analysis of anthocyanins in cherries by means of Lambert-Beer and multivariate regression based on spectroscopy and scatter correction using time-resolved analysis | | Journal of food engineering |
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| Sustained deficit irrigation affects the colour and phytochemical characteristics of pomegranate juice | | Journal of the science of food and agriculture |
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| Consumption of Hibiscus sabdariffa L. aqueous extract and its impact on systemic antioxidant potential in healthy subjects | | Journal of the science of food and agriculture |
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| Short-term effect of deep shade and enhanced nitrogen supply on Sphagnum capillifolium morphophysiology | | Plant ecology |
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| Maqui berry (Aristotelia chilensis) and the constituent delphinidin glycoside inhibit photoreceptor cell death induced by visible light | | Food chemistry |
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| In vivo grapevine anthocyanin transport involves vesicle‐mediated trafficking and the contribution of anthoMATE transporters and GST | | The plant journal |
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| Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy | | Lebensmittel-Wissenschaft |
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| Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars | | Food chemistry |
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| Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria | | Food control |
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| Biological activity and chemical composition of different berry juices | | Food chemistry |
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| Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages | | Journal of food composition and analysis |
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| Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez | | Journal of food science |
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| Functional analysis of Antirrhinum kelloggii flavonoid 3′-hydroxylase and flavonoid 3′,5′-hydroxylase genes; critical role in flower color and evolution in the genus Antirrhinum | | Journal of plant research |
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| The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products | | Molecular nutrition and food research |
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| Application of pulsed electric fields for improving the maceration process during vinification of red wine: influence of grape variety | | European food research and technology |
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| Identification and expression analysis of genes involved in anthocyanin and proanthocyanidin biosynthesis in the fruit of blackberry | | Scientia horticulturae |
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| Anthocyanins and their metabolites are weak inhibitors of cytochrome P450 3A4 | | Molecular nutrition and food research |
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| Postharvest studies beyond fresh market eating quality: Phytochemical antioxidant changes in peach and plum fruit during ripening and advanced senescence | | Postharvest biology and technology |
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| Microwave assisted extraction of anthocyanins from grape skins | | Food chemistry |
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| Genetic diversity of red-fleshed apples (Malus) | | Euphytica |
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| Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar | | Innovative food science and emerging technologies |
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| Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures | | Food research international |
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| Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS profiling of phenolic compounds from the South American berries Luma apiculata and L. chequén | | Food chemistry |
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| Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria | | Food microbiology |
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| Features of anthocyanin biosynthesis in pap1-D and wild-type Arabidopsis thaliana plants grown in different light intensity and culture media conditions | | Planta |
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| The sweet potato IbMYB1 gene as a potential visible marker for sweet potato intragenic vector system | | Physiologia plantarum |
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| Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps | | Journal of the science of food and agriculture |
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| Absorption of anthocyanins through intestinal epithelial cells - Putative involvement of GLUT2 | | Molecular nutrition and food research |
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| Physiological and molecular responses of two Arabidopsis accessions to calcium amendment and salt constraint | | Acta physiologiae plantarum |
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| The anti-diabetic effect of anthocyanins in streptozotocin-induced diabetic rats through glucose transporter 4 regulation and prevention of insulin resistance and pancreatic apoptosis | | Molecular nutrition and food research |
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| From landing lights to mimicry: the molecular regulation of flower colouration and mechanisms for pigmentation patterning | | Functional plant biology |
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| A review of the chemistry of the genus Crataegus | | Phytochemistry |
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| Biosynthesis of betalains: yellow and violet plant pigments | | Trends in plant science |
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| Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage | | Food control |
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| Whey protein gels for the entrapment of bioactive anthocyanins from bilberry extract | | International dairy journal |
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| Shelf-life extension of highbush blueberry using 1-methylcyclopropene stored under air and controlled atmosphere | | Food chemistry |
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| Antimicrobial activity of the polyphenolic fractions derived from Grewia asiatica, Eugenia jambolana and Carissa carandas | | International journal of food science and technology |
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| Improved Antioxidant and Anti-inflammatory Potential in Mice Consuming Sour Cherry Juice (Prunus Cerasus cv. Maraska) | | Plant foods for human nutrition |
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| Molecular cloning and biochemical characterization of three Concord grape (Vitis labrusca) flavonol 7-O-glucosyltransferases | | Planta |
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