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| Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia | | Plant foods for human nutrition |
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| Acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of pomegranates | | Postharvest biology and technology |
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| Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage | | European food research and technology |
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| Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage | | Journal of the science of food and agriculture |
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| A Trafficking Pathway for Anthocyanins Overlaps with the Endoplasmic Reticulum-to-Vacuole Protein-Sorting Route in Arabidopsis and Contributes to the Formation of Vacuolar Inclusions | | Plant physiology |
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| Antioxidant, antimicrobial and antiverotoxic potentials of extracts of Curtisia dentata | | Journal of ethnopharmacology |
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| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) | | Journal of the science of food and agriculture |
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| Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening | | Food chemistry |
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| Sunflower crop-wild hybrids: Identification and risks | | Crop protection |
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| The apple WD40 protein MdTTG1 interacts with bHLH but not MYB proteins to regulate anthocyanin accumulation | | Journal of plant physiology |
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| Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine | | Innovative food science and emerging technologies |
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| Vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of pomegranates | | Food chemistry |
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| Preparation of novel distinct highly aromatic liquors using fruit distillates | | International journal of food science and technology |
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| Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins | | Food chemistry |
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| Pigment distribution, light reflection and cell structure in petals | | Botanical journal of the Linnean Society |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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| Antiaggregation potential of berry fractions against pairs of Streptococcus mutans with Fusobacterium nucleatum or Actinomyces naeslundii | | Phytotherapy research |
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| Physiological responses of Kobresia pygmaea to warming in Qinghai-Tibetan Plateau permafrost region | | Acta oecologica |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines | | Food chemistry |
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| Systematic qualitative and quantitative assessment of anthocyanins, flavones and flavonols in the petals of 108 lotus (Nelumbo nucifera) cultivars | | Food chemistry |
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| Cold-field fruit extracts exert different antioxidant and antiproliferative activities in vitro | | Food chemistry |
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| Phenolic constituents of extract from mao luang seeds and skin–pulp residue and its antiradical and antimicrobial capacities | | Journal of food biochemistry |
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| Garnacha Tintorera-based sweet wines: Chromatic properties and global phenolic composition by means of UV–Vis spectrophotometry | | Food chemistry |
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| Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason | | Food chemistry |
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| Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace | | Food and bioprocess technology |
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| Virus‐induced gene silencing for Asteraceae—a reverse genetics approach for functional genomics in Gerbera hybrida | | Plant biotechnology journal |
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| An observational study and quantification of the actives in a supplement with Sambucus nigra and Asparagus officinalis used for weight reduction | | Phytotherapy research |
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| Removing allosteric feedback inhibition of tomato 4‐coumarate:CoA ligase by directed evolution | | The plant journal |
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| Effectiveness of arbuscular mycorrhizal fungi (AMF) for inducing the accumulation of major carotenoids, chlorophylls and tocopherol in green and red leaf lettuces | | Applied microbiology and biotechnology |
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| A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study | | Food chemistry |
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| Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits | | Journal of food composition and analysis |
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| Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries | | Journal of the science of food and agriculture |
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| Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.) | | Plant molecular biology |
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| High temperature reduces apple fruit colour via modulation of the anthocyanin regulatory complex | | Plant, cell and environment |
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| Anthocyanin Pigments in the Skin of Lychee Fruit | | Journal of food science |
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| Evaluation of the Biochemical Components and Chromatic Properties of the Juice of Vaccinium macrocarpon Aiton and Vaccinium oxycoccos L. | | Plant foods for human nutrition |
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| Transgenic apple plants overexpressing the Lc gene of maize show an altered growth habit and increased resistance to apple scab and fire blight | | Planta |
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| Phenolic composition of Tempranillo wines following early defoliation of the vines | | Journal of the science of food and agriculture |
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| Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts | | Lebensmittel-Wissenschaft |
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