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| Chemopreventive Potential of Flavonoid Extracts from Plantation-Bred and Wild Aronia melanocarpa (Black Chokeberry) Fruits | | Journal of food science |
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| Thermal Degradation of Acylated and Nonacylated Anthocyanins | | Journal of food science |
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| Redirection of anthocyanin synthesis in Osteospermum hybrida by a two-enzyme manipulation strategy | | Phytochemistry |
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| Enhanced Absorption of Anthocyanins after Oral Administration of Phytic Acid in Rats and Humans | | Journal of agricultural and food chemistry |
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| Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation | | Food chemistry |
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| Physical mapping of the blue-grained gene(s) from Thinopyrum ponticum by GISH and FISH in a set of translocation lines with different seed colors in wheat | | Genome |
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| Statistical Correlations between the In-Mouth Textural Characteristics and the Chemical Composition of Shiraz Wines | | Journal of agricultural and food chemistry |
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| Effect of Storage Conditions on the Biological Activity of Phenolic Compounds of Blueberry Extract Packed in Glass Bottles | | Journal of agricultural and food chemistry |
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| Hibiscus sabdariffa extract reduces serum cholesterol in men and women | | Nutrition research |
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| Jasmonic acid elicitation of Hypericum perforatum L. cell suspensions and effects on the production of phenylpropanoids and naphtodianthrones | | Plant cell, tissue, and organ culture |
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| Characterization of Anthocyanidin Synthase (ANS) Gene and anthocyanidin in rare medicinal plant-Saussurea medusa | | Plant cell, tissue, and organ culture |
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| Influence of cover crop on water use and performance of vineyard in Mediterranean Portugal | | Agriculture, ecosystems and environment |
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| Evaluation of Phenolic Compounds in Commercial Fruit Juices and Fruit Drinks | | Journal of agricultural and food chemistry |
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| Effect of Anthocyanin Fractions from Selected Cultivars of Georgia-Grown Blueberries on Apoptosis and Phase II Enzymes | | Journal of agricultural and food chemistry |
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| Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids | | International journal of food microbiology |
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| Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation | | Food chemistry |
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| Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure | | Journal of food science |
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| Stability to Light, Heat, and Hydrogen Peroxide at Different pH Values and DPPH Radical Scavenging Activity of Acylated Anthocyanins from Red Radish Extract | | Journal of agricultural and food chemistry |
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| Degradation kinetics of anthocyanins in blackberry juice and concentrate | | Journal of food engineering |
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| Modifications of Strawberry Fruit Antioxidant Pools and Fruit Quality under NaCl Stress | | Journal of agricultural and food chemistry |
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| Identification and Some Properties of Anthocyanin Isolated from Zuiki, Stalk of Colocasia esculenta | | Journal of agricultural and food chemistry |
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| Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips | | Journal of agricultural and food chemistry |
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| Anthocyanins from red cabbage--stability to simulated gastrointestinal digestion | | Phytochemistry |
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| Possible involvement of some secondary metabolites in salt tolerance of sugarcane | | Journal of plant physiology |
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| Colour changes of a preparation from red cabbage during storage in a model system | | Food chemistry |
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| Evaluation of different Saccharomyces cerevisiae strains for red winemaking. Influence on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic content and colour characteristics of wines | | Food chemistry |
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| Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions | | Food chemistry |
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| Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract | | Food chemistry |
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| Effect of thermal processing on antioxidant properties of purple wheat bran | | Food chemistry |
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| Determination of anthocyanins in red wine using a newly developed method based on Fourier transform infrared spectroscopy | | Food chemistry |
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| Chlorophyll a fluorescence measurements to evaluate storage time and temperature of Valeriana leafy vegetables | | Postharvest biology and technology |
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| Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage | | Journal of agricultural and food chemistry |
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| Enzymatic vegetable extract with bio- active components: Influence of fertiliser on the colour and anthocyanins of red grapes | | Journal of the science of food and agriculture |
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| Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry | | Postharvest biology and technology |
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| Effects of Extraction Conditions on Improving the Yield and Quality of an Anthocyanin-Rich Purple Corn (Zea mays L.) Color Extract | | Journal of food science |
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| Biosynthesis of malonylated flavonoid glycosides on the basis of malonyltransferase activity in the petals of Clitoria ternatea | | Journal of plant physiology |
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| Activity and subcellular localization of glucose-6-phosphate dehydrogenase in peach fruits | | Journal of plant physiology |
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| Effect of Hibiscus sabdariffa on obesity in MSG mice | | Journal of ethnopharmacology |
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| Characterization of antioxidant alkaloids and phenolic acids from anthocyanin-pigmented rice (Oryza sativa cv. Heugjinjubyeo) | | Food chemistry |
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| Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of winemaking residues | | Bioresource technology |
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