Results 141 to 150 of about 45,072 (161)

Anthocyanins in grapes and grape products

Critical Reviews in Food Science and Nutrition, 1995
F J Francis
exaly  

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

Food Chemistry, 2015
Qixin Zhong, Yongguang Guan
exaly  

Microwave assisted extraction of anthocyanins from grape skins

Food Chemistry, 2011
C G Barroso, M Palma
exaly  

Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States:  Fruits and Berries

Journal of Agricultural and Food Chemistry, 2005
Xianli Wu, Ronald L Prior
exaly  

Hydrolysis of radish anthocyanins to enhance the antioxidant and antiproliferative capacities

Food Chemistry, 2019
Wen Jiang
exaly  

The anthocyanins

1988
Jeffrey B. Harborne, Renee J. Grayer
openaire   +1 more source

Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

Annual Review of Food Science and Technology, 2017
Iziar Amaia Ludwig, Colin Kay, Alan Crozier   +2 more
exaly  

Process for producing purified anthocyanin and crystalline anthocyanin

2002
MATSUMOTO H, HANAMURA S, HIRAYAMA M
openaire   +3 more sources

Anthocyanins

2019
Celestino Santos-Buelga, Ana M. González-Paramás   +1 more
openaire   +1 more source

Anthocyanins

1989
DIETER STRACK, VICTOR WRAY
openaire   +1 more source