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These terms define your current search. Click the × to remove a term. Biological Sciences: biochemistry > biochemical compounds > pigments > plant pigments × Calendar Year: Year × Items 5081 to 5095 of 5095 results Group by: Biological Sciences, Calendar Year   1 ... 4681 4721 4761 4801 4841 4881 4921 4961 5001 5041 5081 (Click to View) Elevated CO₂ atmosphere enhances production of defense-related flavonoids in soybean elicited by NO and a fungal elicitor Environmental and experimental botany (Click to View) Toxicity of the pharmaceutical clotrimazole to marine microalgal communities Aquatic toxicology (Click to View) The stay-green revolution: Recent progress in deciphering the mechanisms of chlorophyll degradation in higher plants Plant science (Click to View) The origin of copper-induced medicarpin accumulation and its secretion from roots of young fenugreek seedlings are regulated by copper concentration Plant science (Click to View) Preliminary characterisation of cornelian cherry (Cornus mas L.) genotypes for their physico-chemical properties Food chemistry (Click to View) Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1 Food chemistry (Click to View) Recovery of anthocyanins from eggplant peel Food chemistry (Click to View) Identification of bioactive compounds in Phyllenthus emblica L. fruit and their free radical scavenging activities Food chemistry (Click to View) European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols Food chemistry (Click to View) Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening Food chemistry (Click to View) The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero Food chemistry (Click to View) Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine Food chemistry (Click to View) Cream formation and main chemical components of green tea infusions processed from different parts of new shoots Food chemistry (Click to View) In vitro bioaccesibility of lutein and zeaxanthin from the microalgae Scenedesmus almeriensis Food chemistry (Click to View) Antioxidant Capacity of Different Broccoli Genotypes Using ORAC Assay Journal of Agriculture and Food Chemistry 1 ... 4681 4721 4761 4801 4841 4881 4921 4961 5001 5041 5081