4.7 Article

Extraction methods and food uses of a natural red colorant from dye sorghum

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。
Editorial Material Nutrition & Dietetics

Anthocyanins

Taylor C. Wallace et al.

ADVANCES IN NUTRITION (2015)

Article Chemistry, Applied

Thermal stability of 3-deoxyanthocyanidin pigments

Liyi Yang et al.

FOOD CHEMISTRY (2014)

Article Chemistry, Applied

Wheat bran particle size influence on phytochemical extractability and antioxidant properties

Lauren Renee Brewer et al.

FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product Biofunctionality

A. P. Polycarpe Kayode et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Food Science & Technology

New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath

Bhimalingeswarappa Geera et al.

JOURNAL OF FOOD SCIENCE (2012)

Article Food Science & Technology

Extraction of antioxidant pigments from dye sorghum leaf sheaths

A. P. P. Kayode et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Agriculture, Multidisciplinary

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

A. P. Polycarpe Kayode et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis

Brittany L. White et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

Joseph M. Awika

FOOD RESEARCH INTERNATIONAL (2008)

Article Chemistry, Applied

The supply of bioavailable iron and zinc may be affected by phytate in Beninese children

Evariste Coralan Simon Mitchikpe et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)

Article Agriculture, Multidisciplinary

Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

Leonnard Ojwang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

Article Food Science & Technology

Fermentation-induced changes in the nutritional value of native or germinated rye

K. Katina et al.

JOURNAL OF CEREAL SCIENCE (2007)

Article Agriculture, Multidisciplinary

The isolation and properties of a concentrated red-purple betacyanin food colourant from Opuntia stricta fruits

MR Castellar et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)

Review Biochemical Research Methods

Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants

SAS Mapari et al.

CURRENT OPINION IN BIOTECHNOLOGY (2005)

Review Biochemistry & Molecular Biology

Sorghum phytochemicals and their potential impact on human health

JM Awika et al.

PHYTOCHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Properties of 3-deoxyanthocyanins from sorghum

JM Awika et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Dentistry, Oral Surgery & Medicine

Influence of acidulated phosphate fluoride solution on the color stability of indirect composites

N Tanoue et al.

JOURNAL OF PROSTHETIC DENTISTRY (2004)

Review Food Science & Technology

Cereal-based fermented foods and beverages

A Blandino et al.

FOOD RESEARCH INTERNATIONAL (2003)

Review Food Science & Technology

Colouring our foods in the last and next millennium

A Downham et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2000)