Keyword Connections

anthocyanins

Journals

7

1 Phytochemistry

2 Food chemistry

3 Inorganic chemistry

4 Journal of the science of food and agriculture

5 Antioxidants (Basel, Switzerland)

6 Foods (Basel, Switzerland)

7 ultrasonics sonochemistry

Research Groups

0

No Research Group Connected

Bibliographies

19

1 Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.

2 Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables.

3 Traditional, Indigenous Apple Varieties, a Fruit with Potential for Beneficial Effects: Their Quality Traits and Bioactive Polyphenol Contents.

4 Chemical evolution of the colour systems generated by riccionidin A, 3-deoxyanthocyanidins and anthocyanins.

5 Rational Compositional Control of Electrodeposited Ag-Fe films.

6 bunch exposure to direct solar radiation increases ortho-diphenol anthocyanins in northern italy climatic condition

7 obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology

8 determinación de algunos atributos de calidad de la variedad fuji y sus mutantes al momento de cosecha determination of some quality parameters of the fuji cultivar and their mutants at harvest

9 evaluation of changes in colour properties of clarified red and rosé wines

10 effect of calcium chloride treatments on quality characteristics of blackberry fruit during storage

11 trichoderma volatiles effecting arabidopsis: from inhibition to protection against phytopathogenic fungi

12 flavonoid profile of saskatoon berries (amelanchier alnifolia nutt.) and their health promoting effects

13 atividade antioxidante de hibiscus sabdariffa l. em função do espaçamento entre plantas e da adubação orgânica antioxidant activity of hibiscus sabdariffa l. in function of spacing between plants and organic fertilization

14 genome-wide characterization of bhlh genes in grape and analysis of their potential relevance to abiotic stress tolerance and secondary metabolite biosynthesis

15 gelatine, casein and potassium caseinate as distinct wine fining agents: different effects on colour, phenolic compounds and sensory characteristics

16 biosynthesis of anthocyanins and their regulation in colored grapes

17 tart cherry extracts reduce inflammatory and oxidative stress signaling in microglial cells

18 antioxidants in different potato genotypes: effect of drought and wounding stress

19 Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging