Results 171 to 180 of about 126,356 (260)

Identification and Quantification of Anthocyanins in Various Organs of Potato Varieties (<i>Solanum tuberosum</i> L.) as Potential Visual Selection Markers During Breeding. [PDF]

Plants (Basel)
Kim IV, Nawaz MA, Volkov DI, Klykov AG, Razgonova MP, Golokhvast KS.   +5 more
europepmc   +1 more source

Smart Indicator for Fish Freshness Monitoring: A Chitosan/Gelatin/Zinc Oxide Nanoparticle Composite Incorporating Pomegranate Flower Anthocyanin Extract Nanocapsules. [PDF]

Food Sci Nutr
Choubaki S, Baghaei H, Mohammadi Nafchi A.   +2 more
europepmc   +1 more source

On the Anthocyanin Crystals Obtained from the Berries of Eurya japonica Thunberg

, 1962
Mannen SHIBATA, Noboru Takakuwa, Nariyuki Ishikura   +2 more
openalex   +2 more sources

Co-expression network analysis identifies AtrANS, a gene essential for anthocyanin pigmentation in Akebia trifoliata pericarp. [PDF]

BMC Plant Biol
Huang Y, Wang Y, Sun Z, Wang G, Niu J, Luan M.   +5 more
europepmc   +1 more source

Studies on the Insoluble States of Anthocyanin in Rose Petals

, 1976
Hitoshi Yasuda
openalex   +1 more source

Exogenous melatonin promotes anthocyanin accumulation and coloration in Chinese plum peels. [PDF]

BMC Plant Biol
Zhu J, Huang Z, Guo M, Xiao Y, Li Y, Zhang X, Xia H, Liang D, Lv X, Wang J, Lin L.   +10 more
europepmc   +1 more source

Integrated metabolomic and transcriptomic analysis highlight the flavonoid response to antioxidant activity and Aspergillus flavus resistance in peanut seed coats. [PDF]

BMC Plant Biol
Zhao X, Xing M, Zhang L, Han S, Zhang X, Huang J.   +5 more
europepmc   +1 more source

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates. [PDF]

Foods
Blanch GP, Astocondor LF, Ruiz Del Castillo ML.   +2 more
europepmc   +1 more source

Effect of Nitrogen, Phosphorus and Potassium on Anthocyanin Content of the Seedlings of Polygonum hydropiper L. in Sand Culture

, 1979
Hiroyuki Miura, Masatoshi IWATA
openalex   +2 more sources

A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products. [PDF]

Molecules
Rak M, Bartosz G, Sadowska-Bartosz I.
europepmc   +1 more source