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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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| Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.) | | Food chemistry |
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| Structural basis for modification of flavonol and naphthol glucoconjugates by Nicotiana tabacum malonyltransferase (NtMaT1) | | Planta |
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| Obesity: The preventive role of the pomegranate (Punica granatum) | | Nutrition |
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| Effects of ultrasonic treatment on pericarp browning of postharvest litchi fruit | | Journal of food biochemistry |
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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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| 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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| Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities | | Food chemistry |
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| Water deficit and exogenous ABA significantly affect grape and wine phenolic composition under in field and in-vitro conditions | | Plant growth regulation |
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| Piceatannol, a potent bioactive stilbene, as major phenolic component in Rhodomyrtus tomentosa | | Food chemistry |
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| Vitamin E is essential for the tolerance of Arabidopsis thaliana to metal-induced oxidative stress | | Plant, cell and environment |
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| Study of the retention capacity of anthocyanins by wine polymeric material | | Food chemistry |
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| Physiological and transcriptional analysis of the effects of formaldehyde exposure on Arabidopsis thaliana | | Acta physiologiae plantarum |
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| Purple sweet potato anthocyanins attenuate hepatic lipid accumulation through activating adenosine monophosphate–activated protein kinase in human HepG2 cells and obese mice | | Nutrition research |
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| Environmental and seasonal influences on red raspberry anthocyanin antioxidant contents and identification of quantitative traits loci (QTL) | | Molecular nutrition and food research |
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| Lipid-lowering effects of aronia melanocarpa fruit juice in rats fed cholesterol-containing diets | | Journal of food biochemistry |
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| Evaluation of the effects of anthocyanins in type 2 diabetes | | Food research international |
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| Anthocyanins from Eugenia brasiliensis edible fruits as potential therapeutics for COPD treatment | | Food chemistry |
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| Effect of Esca disease on the phenolic and sensory attributes of Cabernet Sauvignon grapes, musts and wines | | Australian journal of grape and wine research |
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| The Morphophysiological Responses of Free-Floating Aquatic Macrophytes to a Supra-optimal Supply of Manganese | | Water, air, and soil pollution |
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| Molecular mechanism for cadmium-induced anthocyanin accumulation in Azolla imbricata | | Chemosphere |
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| Cancer chemopreventive effect of fractions from cranberry products | | Food research international |
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| Stability of black carrot anthocyanins in the turkish delight (lokum) during storage | | Journal of food process engineering |
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| Antioxidant activity versus cytotoxic and nuclear factor kappa B regulatory activities on HT-29 cells by natural fruit juices | | European food research and technology |
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| Anthocyanin effectively scavenges free radicals and protects retinal cells from H2O 2-triggered G2/M arrest | | European food research and technology |
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| Water deficit improved the capacity of arbuscular mycorrhizal fungi (AMF) for inducing the accumulation of antioxidant compounds in lettuce leaves | | Mycorrhiza |
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| Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats | | Plant foods for human nutrition |
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| Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage | | Innovative food science and emerging technologies |
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| Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growth | | International journal of food science and technology |
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| An anthocyanin-rich extract from Kamchatka honeysuckle increases enzymatic activity within the gut and ameliorates abnormal lipid and glucose metabolism in rats | | Nutrition |
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| Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L. | | Food chemistry |
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| Bog blueberry anthocyanins alleviate photoaging in ultraviolet-B irradiation-induced human dermal fibroblasts | | Molecular nutrition and food research |
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| Isolation and identification of phase II enzyme inductors obtained from black Shawaya sorghum [Sorghum bicolor (L.) Moench] bran | | Journal of cereal science |
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| Comparative proteomics and physiological characterization of Arabidopsis thaliana seedlings in responses to Ochratoxin A | | Plant molecular biology |
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| Regulation of Water-Soluble Phenolic Acid Biosynthesis in Salvia miltiorrhiza Bunge | | Applied biochemistry and biotechnology |
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| Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate | | Journal of food engineering |
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| Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking | | Food chemistry |
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| Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices | | Food chemistry |
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