-
1
-
-
0000276475
-
Co-pigmentation of anthocyanins in plant tissues and its effect on color
-
Asen, S., Stewart, R.N. Norris, K.H. (1972). Co-pigmentation of anthocyanins in plant tissues and its effect on color. Phytochemistry, 11, 1139 1144.
-
(1972)
Phytochemistry
, vol.11
, pp. 1139-1144
-
-
Asen, S.1
Stewart, R.N.2
Norris, K.H.3
-
2
-
-
0004202155
-
-
Association of Official Analytical Chemists (. 65th edn, 5th revision. Washington, DC: AOAC International Method.
-
Association of Official Analytical Chemists (1998). Official Methods of Analysis, 65th edn, 5th revision. Washington, DC : AOAC International Method.
-
(1998)
Official Methods of Analysis
-
-
-
3
-
-
0037409187
-
The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex
-
Bakowska, A., Kucharska, A.Z. Oszmianski, J. (2003). The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Food Chemistry, 81, 349 355.
-
(2003)
Food Chemistry
, vol.81
, pp. 349-355
-
-
Bakowska, A.1
Kucharska, A.Z.2
Oszmianski, J.3
-
4
-
-
0642271750
-
Spectrophometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin
-
Baranac, J.M., Petranovic, N.A. Dimitric-Markovic, J.M. (1997). Spectrophometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin. Journal of Agricultural and Food Chemistry, 45, 1694 1697.
-
(1997)
Journal of Agricultural and Food Chemistry
, vol.45
, pp. 1694-1697
-
-
Baranac, J.M.1
Petranovic, N.A.2
Dimitric-Markovic, J.M.3
-
5
-
-
0028131132
-
Effect of light and tannic acid on the stability of anthocyanin in DMSO and in water
-
Bobbio, F.O., Varella, M.T.N. Bobbio, P.A. (1994). Effect of light and tannic acid on the stability of anthocyanin in DMSO and in water. Food Chemistry, 51, 183 185.
-
(1994)
Food Chemistry
, vol.51
, pp. 183-185
-
-
Bobbio, F.O.1
Varella, M.T.N.2
Bobbio, P.A.3
-
6
-
-
0034862115
-
The copigmentation of anthocyanins and its role in the color of red wine: A critical review
-
Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: a critical review. American Journal of Enology and Viticulture, 52, 67 80.
-
(2001)
American Journal of Enology and Viticulture
, vol.52
, pp. 67-80
-
-
Boulton, R.1
-
7
-
-
0000611658
-
Chemical structure of anthocyanins
-
In: edited by. P. Markakis). Pp. New York, NY: Academic press.
-
Brouillard, R. (1982). Chemical structure of anthocyanins. In : Anthocyanins as Food Colors (edited by P. Markakis) Pp. 1 38. New York, NY : Academic press.
-
(1982)
Anthocyanins As Food Colors
, pp. 1-38
-
-
Brouillard, R.1
-
8
-
-
49049123639
-
The in vivo expression of anthocyanin colour in plants
-
Brouillard, R. (1983). The in vivo expression of anthocyanin colour in plants. Phytochemistry, 22, 311 323.
-
(1983)
Phytochemistry
, vol.22
, pp. 311-323
-
-
Brouillard, R.1
-
9
-
-
0001079768
-
The copigmentation reaction of anthocyanins: A microprobe for the structural study of aqueous solutions
-
Brouillard, R., Mazza, G., Saad, A.M., Gary, A. Cheminat, A. (1989). The copigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions. Journal of the American Chemical Society, 111, 2604 2611.
-
(1989)
Journal of the American Chemical Society
, vol.111
, pp. 2604-2611
-
-
Brouillard, R.1
Mazza, G.2
Saad, A.M.3
Gary, A.4
Cheminat, A.5
-
10
-
-
0029030529
-
Antioxidant potential of intermediates in phenylpropanoid metabolism in higher plants
-
Castelluccio, C., Paganga, G., Melikian, N. et al. (1995). Antioxidant potential of intermediates in phenylpropanoid metabolism in higher plants. Federation of the European Biochemical Societies Letters, 368, 188 192.
-
(1995)
Federation of the European Biochemical Societies Letters
, vol.368
, pp. 188-192
-
-
Castelluccio, C.1
Paganga, G.2
Melikian, N.3
-
11
-
-
4444378781
-
Antioxidant compounds from Chaerophyllum hirsutum extracts
-
Dall'acqua, S. Innocenti, G. (2004). Antioxidant compounds from Chaerophyllum hirsutum extracts. Fitoterapia, 75, 592 595.
-
(2004)
Fitoterapia
, vol.75
, pp. 592-595
-
-
Dall'Acqua, S.1
Innocenti, G.2
-
12
-
-
37049080909
-
A spectrophotometric method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes
-
Dangles, O. Brouillard, R. (1992). A spectrophotometric method based on the anthocyanin copigmentation interaction and applied to the quantitative study of molecular complexes. Journal of Chemical Society Perkin Trans, 2, 247 257.
-
(1992)
Journal of Chemical Society Perkin Trans
, vol.2
, pp. 247-257
-
-
Dangles, O.1
Brouillard, R.2
-
13
-
-
0033662193
-
Spectophotometric study of the copigmentation of malvin with caffeic and ferulic acids
-
Dimitric-Markovic, J.M., Petranovic, N.A. Baranac, J.M. (2000). Spectophotometric study of the copigmentation of malvin with caffeic and ferulic acids. Journal of Agricultural and Food Chemistry, 48, 5530 5536.
-
(2000)
Journal of Agricultural and Food Chemistry
, vol.48
, pp. 5530-5536
-
-
Dimitric-Markovic, J.M.1
Petranovic, N.A.2
Baranac, J.M.3
-
14
-
-
0042693022
-
Antioxidant capabilities of some organic acids and their co-pigments with malvin - Part II
-
Dimitric-Markovic, J.M., Ignjatovic, L.M., Markovic, D.A. Baranac, J.M. (2003). Antioxidant capabilities of some organic acids and their co-pigments with malvin - Part II. Journal of Electroanalytical Chemistry, 553, 177 182.
-
(2003)
Journal of Electroanalytical Chemistry
, vol.553
, pp. 177-182
-
-
Dimitric-Markovic, J.M.1
Ignjatovic, L.M.2
Markovic, D.A.3
Baranac, J.M.4
-
15
-
-
13544249909
-
The copigmentation effect of sinapic acid on malvin: A spectroscopic investigation on colour enhancement
-
Dimitric-Markovic, J.M., Petranovic, N.A. Baranac, J.M. (2005). The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement. Journal of Photochemistry and Photobiology B: Biology, 78, 223 228.
-
(2005)
Journal of Photochemistry and Photobiology B: Biology
, vol.78
, pp. 223-228
-
-
Dimitric-Markovic, J.M.1
Petranovic, N.A.2
Baranac, J.M.3
-
16
-
-
10044236411
-
Stability of anthocyanins from grape (Vitis vinifera L.) skins with tannic acid in a model system
-
Falcão, L.D., Gauche, C., Barros, D.M. et al. (2004). Stability of anthocyanins from grape (Vitis vinifera L.) skins with tannic acid in a model system. Italian Journal of Food Science, 16, 325 334.
-
(2004)
Italian Journal of Food Science
, vol.16
, pp. 325-334
-
-
Falcão, L.D.1
Gauche, C.2
Barros, D.M.3
-
17
-
-
33846502381
-
Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanins in cranberries
-
Fuleki, T. Francis, F.J. (1968a). Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanins in cranberries. Journal of Food Science, 33, 72 77.
-
(1968)
Journal of Food Science
, vol.33
, pp. 72-77
-
-
Fuleki, T.1
Francis, F.J.2
-
18
-
-
84981859310
-
Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juices
-
Fuleki, T. Francis, F.J. (1968b). Quantitative methods for anthocyanins. 2. Determination of total anthocyanin and degradation index for cranberry juices. Journal of Food Science, 33, 78 83.
-
(1968)
Journal of Food Science
, vol.33
, pp. 78-83
-
-
Fuleki, T.1
Francis, F.J.2
-
19
-
-
0008744662
-
Characterization and measurement of anthocyanins by UV-visible spectroscopy
-
In: edited by. R.E. Worlstad). Pp. New York, NY: John Willey & Sons, Inc.
-
Giusti, M.M. Worlstad, R.E. (2001). Characterization and measurement of anthocyanins by UV-visible spectroscopy. In : Current Protocols in Food Analytical Chemistry, Unit F1.2 (edited by R.E. Worlstad). Pp. 1 13. New York, NY : John Willey & Sons, Inc.
-
(2001)
Current Protocols in Food Analytical Chemistry, Unit F1.2
, pp. 1-13
-
-
Giusti, M.M.1
Worlstad, R.E.2
-
20
-
-
0344065382
-
Molar absorbtivity and color characteristics of acylated and non-acilated pelargonidin-based anthocyanins
-
Giusti, M., Saona-Rodriguez, L.E. Wrolstad, R.E. (1999). Molar absorbtivity and color characteristics of acylated and non-acilated pelargonidin-based anthocyanins. Journal of Agricultural and Food Chemistry, 47, 4631 4637.
-
(1999)
Journal of Agricultural and Food Chemistry
, vol.47
, pp. 4631-4637
-
-
Giusti, M.1
Saona-Rodriguez, L.E.2
Wrolstad, R.E.3
-
21
-
-
0035861341
-
Two diacylated malvidin glycosides from Petunia hybrida flowers
-
Gonzalez, E., Fougerousse, A. Brouillard, R. (2001). Two diacylated malvidin glycosides from Petunia hybrida flowers. Phytochemistry, 58, 1257 1262.
-
(2001)
Phytochemistry
, vol.58
, pp. 1257-1262
-
-
Gonzalez, E.1
Fougerousse, A.2
Brouillard, R.3
-
22
-
-
33751137605
-
Structure and molecular staking of anthocyanins flower color variation
-
Goto, T. Kondo, T. (1991). Structure and molecular staking of anthocyanins flower color variation. Angewandte Chemie International Edition, 30, 17 33.
-
(1991)
Angewandte Chemie International Edition
, vol.30
, pp. 17-33
-
-
Goto, T.1
Kondo, T.2
-
23
-
-
33746124966
-
Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems
-
Gris, E.F., Ferreira, E.A., Falcão, L.D. Bordignon-Luiz, M.T. (2007). Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chemistry, 100, 1289 1296.
-
(2007)
Food Chemistry
, vol.100
, pp. 1289-1296
-
-
Gris, E.F.1
Ferreira, E.A.2
Falcão, L.D.3
Bordignon-Luiz, M.T.4
-
24
-
-
15244352098
-
Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah
-
Gutiérrez, I.H., Lorenzo, E.S.-P. Espinosa, A.V. (2005). Phenolic composition and magnitude of copigmentation in young and shortly aged red wines made from the cultivars, Cabernet Sauvignon, Cencibel, and Syrah. Food Chemistry, 92, 269 283.
-
(2005)
Food Chemistry
, vol.92
, pp. 269-283
-
-
Gutiérrez, I.H.1
Lorenzo, E.S.-P.2
Espinosa, A.V.3
-
26
-
-
0032378166
-
Stability of pigmented orange anthocyanins in model and real food system
-
Katsaboxakis, K., Papanicolaou, D. Melanitou, M. (1998). Stability of pigmented orange anthocyanins in model and real food system. Italian Journal of Food Science, 10, 17 25.
-
(1998)
Italian Journal of Food Science
, vol.10
, pp. 17-25
-
-
Katsaboxakis, K.1
Papanicolaou, D.2
Melanitou, M.3
-
27
-
-
0037409526
-
Degradation kinetics of anthocyanins in blood orange juice and concentrate
-
Kirca, A. Cemeroglu, B. (2003). Degradation kinetics of anthocyanins in blood orange juice and concentrate. Food Chemistry, 81, 583 587.
-
(2003)
Food Chemistry
, vol.81
, pp. 583-587
-
-
Kirca, A.1
Cemeroglu, B.2
-
28
-
-
0037419741
-
Anthocyanins protect against DNA damage induced by tert-butyl- hydroperoxide in rat smooth muscle and hepatoma cells
-
Lazzé, M.C., Pizzala, R., Sávio, M., Stivala, L.A., Prosperi, E. Bianchi, L. (2003). Anthocyanins protect against DNA damage induced by tert-butyl-hydroperoxide in rat smooth muscle and hepatoma cells. Mutation Research: Genetic Toxicology and Environmental Mutagenesis, 535, 103 115.
-
(2003)
Mutation Research: Genetic Toxicology and Environmental Mutagenesis
, vol.535
, pp. 103-115
-
-
Lazzé, M.C.1
Pizzala, R.2
Sávio, M.3
Stivala, L.A.4
Prosperi, E.5
Bianchi, L.6
-
29
-
-
0003039143
-
Standardization of pigment analysis in cranberries
-
Lees, D.H. Francis, F.G. (1972). Standardization of pigment analysis in cranberries. Hortscience, 7, 83 84.
-
(1972)
Hortscience
, vol.7
, pp. 83-84
-
-
Lees, D.H.1
Francis, F.G.2
-
30
-
-
0001349118
-
Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt
-
Maillard, M.-N. Berset, C. (1995). Evolution of antioxidant activity during kilning: role of insoluble bound phenolic acids of barley and malt. Journal of Agricultural and Food Chemistry, 43, 1789 1793.
-
(1995)
Journal of Agricultural and Food Chemistry
, vol.43
, pp. 1789-1793
-
-
Maillard, M.-N.1
Berset, C.2
-
31
-
-
0000934597
-
The mechanism of co-pigmentation of anthocyanins in aqueous solutions
-
Mazza, G. Brouillard, R. (1990). The mechanism of co-pigmentation of anthocyanins in aqueous solutions. Phytochemistry, 29, 1097 1102.
-
(1990)
Phytochemistry
, vol.29
, pp. 1097-1102
-
-
Mazza, G.1
Brouillard, R.2
-
33
-
-
0038018460
-
The stomach as a site for anthocyanins absorption from food
-
Passamonti, S., Vrhovsek, U., Vanzo, A. Mattivi, F. (2003). The stomach as a site for anthocyanins absorption from food. Federation of the European Biochemical Societies Letters, 544, 210 213.
-
(2003)
Federation of the European Biochemical Societies Letters
, vol.544
, pp. 210-213
-
-
Passamonti, S.1
Vrhovsek, U.2
Vanzo, A.3
Mattivi, F.4
-
34
-
-
0034630391
-
In vitro and in vivo evaluation of caffeic and ferulic acids as topical photoprotective agents
-
Saija, A., Tomaino, A., Trombetta, D. et al. (2000). In vitro and in vivo evaluation of caffeic and ferulic acids as topical photoprotective agents. International Journal of Pharmaceutics, 199, 39 47.
-
(2000)
International Journal of Pharmaceutics
, vol.199
, pp. 39-47
-
-
Saija, A.1
Tomaino, A.2
Trombetta, D.3
-
35
-
-
0029257196
-
Acylated cyanidin 3-sambubioside-5-glucosides in Matthiola incana
-
Saito, N., Tatsuzawa, F., Nishiyama, A., Yokoi, M., Shigihara, A. Honda, T. (1995). Acylated cyanidin 3-sambubioside-5-glucosides in Matthiola incana. Phytochemistry, 38, 1027 1032.
-
(1995)
Phytochemistry
, vol.38
, pp. 1027-1032
-
-
Saito, N.1
Tatsuzawa, F.2
Nishiyama, A.3
Yokoi, M.4
Shigihara, A.5
Honda, T.6
-
36
-
-
7044269095
-
Free radical scavengers and antioxidants from Baccharis grisebachii
-
Tapia, A., Rodriguez, J., Theoduloz, C., Lopez, S., Feresin, G.E. Schmeda-Hirschmann, G. (2004). Free radical scavengers and antioxidants from Baccharis grisebachii. Journal of Ethnopharmacology, 95, 155 161.
-
(2004)
Journal of Ethnopharmacology
, vol.95
, pp. 155-161
-
-
Tapia, A.1
Rodriguez, J.2
Theoduloz, C.3
Lopez, S.4
Feresin, G.E.5
Schmeda-Hirschmann, G.6
-
37
-
-
0032190195
-
Acylated cyanidin glycosides in the orange-red flowers of Sophronitis coccinea
-
Tatsuzawa, F., Saito, N., Yokoi, M., Shigihara, A. Honda, T. (1998). Acylated cyanidin glycosides in the orange-red flowers of Sophronitis coccinea. Phytochemistry, 49, 869 874.
-
(1998)
Phytochemistry
, vol.49
, pp. 869-874
-
-
Tatsuzawa, F.1
Saito, N.2
Yokoi, M.3
Shigihara, A.4
Honda, T.5
-
38
-
-
0003233220
-
Distribution of anthocyanins in food plants
-
In: edited by. P. Markakis). Pp. New York, NY: Academic Press.
-
Timberlake, C.F. Bridle, P. (1982). Distribution of anthocyanins in food plants. In : Anthocyanins as Food Colors (edited by P. Markakis). Pp. 126 157. New York, NY : Academic Press.
-
(1982)
Anthocyanins As Food Colors
, pp. 126-157
-
-
Timberlake, C.F.1
Bridle, P.2
-
39
-
-
10344237573
-
Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats
-
Valcheva-Kuzmanova, S., Borisova, P., Galunska, B., Krasnaliev, I. Belcheva, A. (2004). Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats. Experimental and Toxicologic Pathology, 56, 195 201.
-
(2004)
Experimental and Toxicologic Pathology
, vol.56
, pp. 195-201
-
-
Valcheva-Kuzmanova, S.1
Borisova, P.2
Galunska, B.3
Krasnaliev, I.4
Belcheva, A.5
-
40
-
-
0002383915
-
Anthocyanins and chlorogenic acid copigmentation - Influence on the colour of strawberry and chockeberry juices
-
Wilska-Jeszka, J. Korzuchowska, A. (1996). Anthocyanins and chlorogenic acid copigmentation - influence on the colour of strawberry and chockeberry juices. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 203, 38 42.
-
(1996)
Zeitschrift für Lebensmittel-Untersuchung und -Forschung
, vol.203
, pp. 38-42
-
-
Wilska-Jeszka, J.1
Korzuchowska, A.2
-
41
-
-
0003109629
-
High-pressure liquid chromatographic separation of anthocyanins of Vitis vinifera
-
Wulf, L.W. Nagel, C.W. (1978). High-pressure liquid chromatographic separation of anthocyanins of Vitis vinifera. American Journal of Enology and Viticulture, 29, 42 49.
-
(1978)
American Journal of Enology and Viticulture
, vol.29
, pp. 42-49
-
-
Wulf, L.W.1
Nagel, C.W.2
-
42
-
-
7044262315
-
Antioxidant activity of feruloylated oligosaccharides from wheat bran
-
Yuan, X., Wang, J. Yao, H. (2005). Antioxidant activity of feruloylated oligosaccharides from wheat bran. Food Chemistry, 90, 759 764.
-
(2005)
Food Chemistry
, vol.90
, pp. 759-764
-
-
Yuan, X.1
Wang, J.2
Yao, H.3
|