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| Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde | | Food chemistry |
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| Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems | | Food chemistry |
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| Inhibition of hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry components | | Food chemistry |
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| Dietary Anthocyanin-Rich Tart Cherry Extract Inhibits Intestinal Tumorigenesis in APCMin Mice Fed Suboptimal Levels of Sulindac | | Journal of agricultural and food chemistry |
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| Isolation and Structural Characterization of New Anthocyanin-Derived Yellow Pigments in Aged Red Wines | | Journal of agricultural and food chemistry |
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| Melatonin content in grape: myth or panacea | | Journal of the science of food and agriculture |
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| Anthocyanin fingerprint of grapes: environmental and genetic variations | | Journal of the science of food and agriculture |
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| Antioxidant capacity and secondary metabolites in four species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & PavoĢn), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas) | | Journal of the science of food and agriculture |
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| Principal phenolic compounds in Greek red wines | | Food chemistry |
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| A review of the health care potential of bioactive compounds | | Journal of the science of food and agriculture |
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| Effect of Fining and Filtration on the Haze Formation in Bayberry (Myrica rubra Sieb. et Zucc.) Juice | | Journal of agricultural and food chemistry |
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| Antiproliferative activity is predominantly associated with ellagitannins in raspberry extracts | | Phytochemistry |
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| Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning | | Food chemistry |
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| Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities | | Food chemistry |
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| Anthocyanin stability studies in Tibouchina semidecandra L | | Food chemistry |
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| Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods | | Food chemistry |
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| A colorimetric study of oenin copigmented by procyanidins | | Journal of the science of food and agriculture |
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| Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier | | Journal of food engineering |
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| Sources of Antioxidant Activity in Australian Native Fruits. Identification and Quantification of Anthocyanins | | Journal of agricultural and food chemistry |
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| Pigments in Avocado Tissue and Oil | | Journal of agricultural and food chemistry |
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| Phenolics of Arbutus unedo L. (Ericaceae) Fruits: Identification of Anthocyanins and Gallic Acid Derivatives | | Journal of agricultural and food chemistry |
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| Inhibitors of phenylalanine ammonia-lyase: Substituted derivatives of 2-aminoindane-2-phosphonic acid and 1-aminobenzylphosphonic acid | | Phytochemistry |
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| Assessment of Anthocyanins in Grape (Vitis vinifera L.) Berries Using a Noninvasive Chlorophyll Fluorescence Method | | Journal of agricultural and food chemistry |
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| Berry Phenolic Extracts Modulate the Expression of p21WAF1 and Bax but Not Bcl-2 in HT-29 Colon Cancer Cells | | Journal of agricultural and food chemistry |
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| Chemically Induced Expression of Rice OSB2 under the Control of the OsPR1.1 Promoter Confers Increased Anthocyanin Accumulation in Transgenic Rice | | Journal of agricultural and food chemistry |
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| Contents of Anthocyanins and Ellagitannins in Selected Foods Consumed in Finland | | Journal of agricultural and food chemistry |
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| Relationship between Apple Peel and the Whole Fruit Antioxidant Content: Year and Cultivar Variation | | Journal of agricultural and food chemistry |
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| The Application of Polyamines by Pressure or Immersion as a Tool To Maintain Functional Properties in Stored Pomegranate Arils | | Journal of agricultural and food chemistry |
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| Dietary PUFA and flavonoids as deterrents for environmental pollutants | | Journal of nutritional biochemistry |
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| Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin | | Journal of food composition and analysis |
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| Anthocyanin 3-galactosides from Cornus alba 'Sibirica' with glucosidation of the B-ring | | Phytochemistry |
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| Covalent anthocyanin-flavone dimer from leaves of Oxalis triangularis | | Phytochemistry |
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| 7-Polyacylated delphinidin 3,7-diglucosides from the blue flowers of Leschenaultia cv. Violet Lena | | Phytochemistry |
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| The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola | | Food chemistry |
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| Antioxidant activity and phenolic composition of sumac (Rhus coriaria L.) extracts | | Food chemistry |
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| Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.) | | Food chemistry |
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| Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries | | Food chemistry |
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| Structural and chromatic characterization of a new Malvidin 3-glucoside-vanillyl-catechin pigment | | Food chemistry |
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| Assessment of the Differences in the Phenolic Composition of Five Strawberry Cultivars (Fragaria x ananassa Duch.) Grown in Two Different Soilless Systems | | Journal of agricultural and food chemistry |
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| Chlorophyll fluorescence as a tool for non-destructive estimation of anthocyanins and total flavonoids in apples | | Postharvest biology and technology |
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