Results 201 to 210 of about 135,670 (235)

Editorial: Secondary metabolites in beverage plant: metabolism, function, and regulation. [PDF]

Front Plant Sci
Zhang Q, Xiong L, Xu X.
europepmc   +1 more source

Vegan Sesame Milk Ice Cream With Probiotic Bacteria (<i>Lactobacillus casei</i>) and Hibiscus (<i>Hibiscus sabdariffa</i>) Calyces Extract: Formulation, Characterization, and Stability. [PDF]

Food Sci Nutr
Didar Z, Haddad Khodaparast MH, Goharjoo B.   +2 more
europepmc   +1 more source

Elucidating Scent and Color Variation in White and Pink-Flowered <i>Hydrangea arborescens</i> 'Annabelle' Through Multi-Omics Profiling. [PDF]

Plants (Basel)
Ke Y, Wang D, Fang Z, Zou Y, Hussain Z, Iqbal S, Zhou Y, Abbas F.   +7 more
europepmc   +1 more source

Improving the functional performance of anthocyanin indicator films through antimicrobial peptides incorporation: Enhanced stability, swelling control, and antibacterial efficacy. [PDF]

Food Chem X
Li W, Yang Y, Qi Q, Chen X, Huang Y, Chen H, Huang J, Chen P.   +7 more
europepmc   +1 more source

Transcriptomic and metabolomic analyses reveal novel R2R3-MYB transcription factors control anthocyanin biosynthesis in broccoli. [PDF]

BMC Plant Biol
Zhang Q, Song S, Budahn H, Liu N, Ding Y.   +4 more
europepmc   +1 more source

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Relation of Leuco-anthocyanins to Anthocyanin Synthesis

Nature, 1955
AMONG the herbaceous plants which Bate-Smith and Lerner1 have recently found to contain leuco-anthocyanins were Impatiens noli-tangere and I. parviflora of the Balsaminaceae. We have been investigating the genetic control of anthocyanin pigmentation in Impatiens balsamina, which has been reported previously to produce glycosides of pelargonidin ...
R E, ALSTON, C W, HAGEN
openaire   +2 more sources

Anthocyanins and Anthocyanin-Derived Compounds

2008
9A.1 General Considerations of Anthocyanins in Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 9A.2 Chemical Reactions of Anthocyanins During Winemaking: Main AnthocyaninDerived Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
María Monagas, Begona Bartolomé
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Food colorants: Anthocyanins

Critical Reviews in Food Science and Nutrition, 1989
Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and ...
F.J. Francis, Pericles C. Markakis
openaire   +2 more sources