Results 171 to 180 of about 58,446 (318)

Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins. [PDF]

Foods
Delić K, Milinčić DD, Petrović AV, Stanojević SP, Gancel AL, Jourdes M, Pešić MB, Teissedre PL.   +7 more
europepmc   +1 more source

Microencapsulation of Caucasian blueberries (Vaccinium arctostaphylos L.) anthocyanins: Colour stability in varying storage conditions

Coloration Technology, EarlyView.
Abstract The aim of this study was to investigate the extraction of anthocyanins from the fruits of Caucasian blueberry (Vaccinium arctostaphylos L.) and examine the colour stability of anthocyanins encapsulated through spray drying in model systems.
Serpil Girgin, Osman Üçüncü, Cemalettin Baltacı, Ayşe Muslu Aykoç   +3 more
wiley   +1 more source

Chromatographic Separation and Characterization of the Component Anthocyanins in Radish Root. Studies on Anthocyanins, XXXVIII

, 1963
Nariyuki Ishikura, Kôzô Hayashi
openalex   +2 more sources

Transcontinental patterns in floral pigment abundance among animal-pollinated species. [PDF]

Sci Rep
Narbona E, Del Valle JC, Whittall JB, León-Osper M, Buide ML, Pulgar I, Camargo MGG, Morellato LPC, Rodríguez-Castañeda N, Rossi V, Conrad K, Hernandez-Mena J, Ortiz PL, Arista M.   +13 more
europepmc   +1 more source

Effect of organic biocolourants on lightfastness and mechanical properties of polylactic acid

Coloration Technology, EarlyView.
Abstract Most modern colourants are acquired from petroleum‐based sources or mining, which often causes environmental degradation. Consequently, alternative colouring solutions are sought, such as using biocolourants, which are organic colourants from bio‐based sources.
J. Jordan, T. A. de M. de Lima, M. Nugent, P. Laaksonen   +3 more
wiley   +1 more source

Anthocyanins in Red Roots of a Radish

, 1962
Nariyuki Ishikura, Kôzô Hayashi
openalex   +2 more sources

Changes in Anthocyanin and Phenolics Content of Grapevine Leaf and Fruit Tissues Treated with Sucrose, Nitrate, and Abscisic Acid [PDF]

, 1976
Andrew Pirie, Michael G. Mullins
openalex   +1 more source

A Critical Review of Alcohol Reduction Methods for Red Wines From the Perspective of Phenolic Compositions. [PDF]

Food Sci Nutr
An J, Zhang Z, Jin A, Tan M, Jiang S, Li Y.   +5 more
europepmc   +1 more source

Chemical profiling and characterisation of anthraquinone‐based polyphenols as biocolourants from Cortinarius semisanguineus

Coloration Technology, EarlyView.
Abstract Anthraquinone dyes are known for their significant colour (brightness of shade in the red, blue and green areas) and light fastness properties compared with other synthetic dyes (such as azo‐based dyes). However, challenging multi‐step synthesis of anthraquinones and limited access to fewer substituents result in insufficient reactivity ...
Arvind Negi, Peppi Toukola, Riikka Räisänen   +2 more
wiley   +1 more source

Crystallization and Some Properties of the Genuine Anthocyanin Inherent to the Deep Violet Color of Pansy

, 1965
Kŏsaku Takeda, Kôzô Hayashi
openalex   +2 more sources