(Click to View)
| Oligomeric anthocyanin formation in black table olives during anaerobic processing | | European food research and technology |
|
(Click to View)
| Anti-inflammatory Properties of Orange Juice: Possible Favorable Molecular and Metabolic Effects | | Plant foods for human nutrition |
|
(Click to View)
| An anthocyanin-rich extract from Kamchatka honeysuckle increases enzymatic activity within the gut and ameliorates abnormal lipid and glucose metabolism in rats | | Nutrition |
|
(Click to View)
| Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L. | | Food chemistry |
|
(Click to View)
| Bog blueberry anthocyanins alleviate photoaging in ultraviolet-B irradiation-induced human dermal fibroblasts | | Molecular nutrition and food research |
|
(Click to View)
| Airborne high‐resolution images for grape classification: changes in correlation between technological and late maturity in a Sangiovese vineyard in Central Italy | | Australian journal of grape and wine research |
|
(Click to View)
| Isolation and identification of phase II enzyme inductors obtained from black Shawaya sorghum [Sorghum bicolor (L.) Moench] bran | | Journal of cereal science |
|
(Click to View)
| Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions | | Food chemistry |
|
(Click to View)
| Naringinases: occurrence, characteristics, and applications | | Applied microbiology and biotechnology. |
|
(Click to View)
| Consumption of polyphenol concentrate with dietary fructo-oligosaccharides enhances cecal metabolism of quercetin glycosides in rats | | Nutrition |
|
(Click to View)
| Product development and nutraceutical analysis to enhance the value of dried fruit | | Journal of food quality |
|
(Click to View)
| Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato | | Food chemistry |
|
(Click to View)
| A water-alcohol extract of Citrus grandis whole fruits has beneficial metabolic effects in the obese Zucker rats fed with high fat/high cholesterol diet | | Food chemistry |
|
(Click to View)
| Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must | | International journal of food microbiology |
|
(Click to View)
| Phenolic acids, flavonols, anthocyanins and antiradical activity of “Nero”, “Viking”, “Galicianka” and wild chokeberries | | Scientia horticulturae |
|
(Click to View)
| Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines | | Food chemistry |
|
(Click to View)
| Agronomic, molecular and antioxidative characterization of red- and purple-pericarp rice (Oryza sativa L.) mutants in Taiwan | | Journal of cereal science |
|
(Click to View)
| Genotype and growing season influence blueberry antioxidant capacity and other quality attributes | | International journal of food science and technology |
|
(Click to View)
| Assessment of the impact of the addition of antimicrobial plant extracts to wine: Volatile and phenolic composition | | Journal of the science of food and agriculture |
|
(Click to View)
| General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins | | Journal of the science of food and agriculture |
|
(Click to View)
| Effect of sustained and regulated deficit irrigation on fruit quality of pomegranate cv. ‘Mollar de Elche’ at harvest and during cold storage | | Agricultural water management |
|
(Click to View)
| Comparative proteomics and physiological characterization of Arabidopsis thaliana seedlings in responses to Ochratoxin A | | Plant molecular biology |
|
(Click to View)
| Identification of key amino acids for the evolution of promoter target specificity of anthocyanin and proanthocyanidin regulating MYB factors | | Plant molecular biology |
|
(Click to View)
| Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation | | Food chemistry |
|
(Click to View)
| Grape (Vitis vinifera) compositional data spanning ten successive vintages in the context of abiotic growing parameters | | Agriculture, ecosystems and environment |
|
(Click to View)
| Isolation and characterization of a cyanidin-catechin pigment from adzuki bean (Vigna angularis) | | Food chemistry |
|
(Click to View)
| Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice | | Food chemistry |
|
(Click to View)
| Phenolic-rich extract from the Costa Rican guava (Psidium friedrichsthalianum) pulp with antioxidant and anti-inflammatory activity. Potential for COPD therapy | | Food chemistry |
|
(Click to View)
| Preservation of saffron floral bio-residues by hot air convection | | Food chemistry |
|
(Click to View)
| Expression and functional analysis of a novel MYB gene, MdMYB110a_JP, responsible for red flesh, not skin color in apple fruit | | Planta |
|
(Click to View)
| Regulation of Water-Soluble Phenolic Acid Biosynthesis in Salvia miltiorrhiza Bunge | | Applied biochemistry and biotechnology |
|
(Click to View)
| Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process | | Journal of food engineering |
|
(Click to View)
| Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins | | Journal of food engineering |
|
(Click to View)
| Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries | | Journal of food engineering |
|
(Click to View)
| Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate | | Journal of food engineering |
|
(Click to View)
| Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling | | Journal of food engineering |
|
(Click to View)
| Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods | | Food chemistry |
|
(Click to View)
| Pressurised liquid extraction combining LC–DAD–ESI/MS analysis as an alternative method to extract three major flavones in Citrus reticulata ‘Chachi’ (Guangchenpi) | | Food chemistry |
|
(Click to View)
| Rubus fruit phenolic research: The good, the bad, and the confusing | | Food chemistry |
|
(Click to View)
| Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking | | Food chemistry |
|