相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Stability of anthocyanins as pre-extrusion colouring of rice extrudates
Arvind V. Durge et al.
FOOD RESEARCH INTERNATIONAL (2013)
Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties-A Review
Ali Abas Wani et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins
Julia Martin Bueno et al.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2012)
Identification and analysis of isothiocyanates and new acylated anthocyanins in the juice of Raphanus sativus cv. Sango sprouts
Riccardo Matera et al.
FOOD CHEMISTRY (2012)
Characterization of anthocyanins in Kenyan teas: Extraction and identification
L. C. Kerio et al.
FOOD CHEMISTRY (2012)
Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH
Pu Jing et al.
FOOD CHEMISTRY (2012)
Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different coloured rice
Xiao Qiong Chen et al.
FOOD CHEMISTRY (2012)
Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate
Sonja Berg et al.
JOURNAL OF FOOD ENGINEERING (2012)
Effect of energy density and citric acid concentration on anthocyanins yield and solution temperature of grape peel in microwave-assisted extraction process
Yuan Li et al.
JOURNAL OF FOOD ENGINEERING (2012)
DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.
Zuhaili Idham et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2012)
Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS
Tangbin Zou et al.
JOURNAL OF FOOD SCIENCE (2012)
Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits
Jin Hwan Lee et al.
FOOD CHEMISTRY (2011)
Microwave assisted extraction of anthocyanins from grape skins
A. Liazid et al.
FOOD CHEMISTRY (2011)
Aqueous two-phase extraction, identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.)
Xiangyang Wu et al.
FOOD CHEMISTRY (2011)
Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.)
Mady Cisse et al.
FOOD RESEARCH INTERNATIONAL (2011)
Non-thermal stabilization mechanisms of anthocyanins in model and food systems-An overview
Rodrigo N. Cavalcanti et al.
FOOD RESEARCH INTERNATIONAL (2011)
Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: A comparison between acai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
H. Rogez et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Anthocyanins in Cardiovascular Disease
Taylor C. Wallace
ADVANCES IN NUTRITION (2011)
Structural requirements of anthocyanins in relation to inhibition of endothelial injury induced by oxidized low-density lipoprotein and correlation with radical scavenging activity
Long Yi et al.
FEBS LETTERS (2010)
Characterisation of anthocyanins from Garcinia indica Choisy
Chetan A. Nayak et al.
FOOD CHEMISTRY (2010)
Berries: emerging impact on cardiovascular health
Arpita Basu et al.
NUTRITION REVIEWS (2010)
Chemical studies of anthocyanins: A review
Araceli Castaneda-Ovando et al.
FOOD CHEMISTRY (2009)
Does anthocyanin degradation play a significant role in determining pigment concentration in plants?
Michal Oren-Shamir
PLANT SCIENCE (2009)
Flavonoids and their glycosides, including anthocyanins
Nigel C. Veitch et al.
NATURAL PRODUCT REPORTS (2008)
An innovative method for the purification of anthocyanins from grape skin extracts by using liquid and sub-critical carbon dioxide
Mauro Bleve et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2008)
Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry
Fang Chen et al.
ULTRASONICS SONOCHEMISTRY (2007)
Aqueous two phase extraction for purification and concentration of betalains
S. Chethana et al.
JOURNAL OF FOOD ENGINEERING (2007)
The bioavailability and absorption of anthocyanins: Towards a better understanding
Tony K. McGhie et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier
Seda Ersus et al.
JOURNAL OF FOOD ENGINEERING (2007)
Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)
L. Fernando Reyes et al.
FOOD CHEMISTRY (2007)
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
Veridiana V. De Rosso et al.
FOOD CHEMISTRY (2007)
Anthocyanin pigments in strawberry
Fatima Lopes da Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Stability of black carrot anthocyanins in various fruit juices and nectars
A Kirca et al.
FOOD CHEMISTRY (2006)
Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry
QG Tian et al.
FOOD CHEMISTRY (2006)
Anthocyanins in Cornus alternifolia, and Cornus controversa, Cornus kousa and Cornus florida fruits with health benefits
SK Vareed et al.
LIFE SCIENCES (2006)
Extraction and identification of anthocyanins from Smilax aspera L. berries
L Longo et al.
FOOD CHEMISTRY (2006)
A review of the effects and mechanisms of polyphenolics in cancer
SN Nichenametla et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk
P Jing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables
YJ Zhang et al.
LIFE SCIENCES (2005)
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
FC Stintzing et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Acylated anthocyanins from edible sources and their applications in food systems
MM Giusti et al.
BIOCHEMICAL ENGINEERING JOURNAL (2003)
A Screening Analysis of the High-Pressure Extraction of Anthocyanins from Red Grape Pomace with Carbon Dioxide and Cosolvent
Casimiro Mantell et al.
ENGINEERING IN LIFE SCIENCES (2003)
Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition
G Gradinaru et al.
FOOD CHEMISTRY (2003)
Free radicals and disease
J Moskovitz et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2002)
Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract
PJ Tsai et al.
FOOD RESEARCH INTERNATIONAL (2002)
The stability of pelargonidin-based anthocyanins at varying water activity
GA Garzón et al.
FOOD CHEMISTRY (2001)
Berry phenolics and their antioxidant activity
MP Kähkönen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice
A Bub et al.
EUROPEAN JOURNAL OF NUTRITION (2001)
Orally administered delphinidin 3-rutinoside and cyanidin 3-rutinoside are directly absorbed in rats and humans and appear in the blood as the intact forms
H Matsumoto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)