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| Development of tobacco callus cultures over expressing Arabidopsis PAP1/MYB75 transcription factor and characterization of anthocyanin biosynthesis | | Planta |
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| Black currant polyphenols: Their storage stability and microencapsulation | | Industrial crops and products |
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| Quantitative analysis and recovery optimisation of flavonoids and anthocyanins in sugar-making process of sugarcane industry | | Food chemistry |
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| Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels | | Food research international |
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| Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas | | Plant foods for human nutrition |
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| The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices | | Journal of food composition and analysis |
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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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| Anthocyanins in the diet of infants and toddlers: intake, sources and trends | | European journal of nutrition |
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| The natural compound trans‐chalcone induces programmed cell death in Arabidopsis thaliana roots | | Plant, cell and environment |
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| Identification of bioactive compounds from jambolão (Syzygium cumini) and antioxidant capacity evaluation in different pH conditions | | Food chemistry |
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| Pomegranate varietal wines: Phytochemical composition and quality parameters | | Food chemistry |
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| Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.) | | Food chemistry |
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| The application of D-optimal design for modelling the red wine ageing process | | Food control |
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| Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.) | | Journal of food engineering |
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| Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai–Tibet Plateau | | Food research international |
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| The Arabidopsis tt19-4 mutant differentially accumulates proanthocyanidin and anthocyanin through a 3′ amino acid substitution in glutathione S-transferase | | Plant, cell and environment |
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| Structural basis for modification of flavonol and naphthol glucoconjugates by Nicotiana tabacum malonyltransferase (NtMaT1) | | Planta |
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| The Upregulation of NtAN2 Expression at Low Temperature is Required for Anthocyanin Accumulation in Juvenile Leaves of Lc-transgenic Tobacco (Nicotiana tabacum L.) | | Journal of genetics and genomics |
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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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| Active anthocyanin degradation in Brunfelsia calycina (yesterday–today–tomorrow) flowers | | Planta |
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| Study of some factors involved in ethanal production during alcoholic fermentation | | European food research and technology |
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| Urinary excretion of antioxidants in healthy humans following queen garnet plum juice ingestion: a new plum variety rich in antioxidant compounds | | Journal of food biochemistry |
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| Obesity: The preventive role of the pomegranate (Punica granatum) | | Nutrition |
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| The Arabidopsis MATE Transporter TT12 Acts as a Vacuolar Flavonoid/H⁺-Antiporter Active in Proanthocyanidin-Accumulating Cells of the Seed Coat | | The plant cell |
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| Low growth temperatures modify the efficiency of light use by photosystem II for CO₂ assimilation in leaves of two chilling-tolerant C₄ species, Cyperus longus L. and Miscanthus [multiplication] giganteus | | Plant, cell and environment |
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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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| Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation | | Innovative food science and emerging technologies |
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| Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants | | Food chemistry |
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| The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria | | International journal of food microbiology |
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| Effects of ultrasonic treatment on pericarp browning of postharvest litchi fruit | | Journal of food biochemistry |
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| Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract | | Food research international |
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| Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours | | Food chemistry |
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| Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice | | European food research and technology |
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| Anthocyanin composition and content of the Vaccinium uliginosum berry | | Food chemistry |
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| Rapid HPLC/DAD/MS method to determine phenolic acids, glycoalkaloids and anthocyanins in pigmented potatoes (Solanum tuberosum L.) and correlations with variety and geographical origin | | Food chemistry |
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| Application of Analytical Methods for the Determination of Bioactive Compounds in Some Berries | | Food analytical methods |
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| RNAi-mediated suppression of isoprene emission in poplar transiently impacts phenolic metabolism under high temperature and high light intensities: a transcriptomic and metabolomic analysis | | Plant molecular biology |
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| Larvicidal and pupicidal activity of extracts and fractionates of Eichhornia crassipes (Mart.) Solms against the filarial vector Culex quinquefasciatus Say | | Parasitology research |
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| Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.) | | Food and bioprocess technology |
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| Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening | | Food chemistry |
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