Results 181 to 190 of about 126,356 (260)

Characterization of anthocyanins, phenolics, and flavonoids in a global carrot collection through application of chemometrics and FT-NIR spectroscopy. [PDF]

Food Chem X
Seth R, Fiecke C, Ma G, Perkins-Veazie P, Cavagnaro P, Ferruzzi MG, Iorizzo M.   +6 more
europepmc   +1 more source

Approach for elucidating the structure of phenolics in tomato. [PDF]

Food Chem X
Meng F, Wang L, Huang Z, Cui X, Wang H.
europepmc   +1 more source

Concentration of anthocyanins from roselle (Hibiscus sabdariffa L.) by nanofiltration [PDF]

, 2009
Cisse, Mady, Dornier, Manuel, Pallet, Dominique, Reynes, Max, Sakho, Mama   +4 more
core  

An Analysis of Phytochrome-mediated Anthocyanin Synthesis

, 1971
H. Lange, W. Shropshire, Hans Mohr
openalex   +2 more sources

Anthocyanins and musculoskeletal diseases: mechanisms and therapeutic potential. [PDF]

Front Nutr
Lv X, Zhao XP, Li WC, Xing NF, Zong KQ, Zhai Y, Yang SL, Zhang JY, Liu X.   +8 more
europepmc   +1 more source

The Transformation of Pigment in Fruit Wine, Precise Control of Pigment Formation, and Their Effect on Product Quality. [PDF]

Foods
Tan X, Ding M, Wang C, Huang L, Bai J.
europepmc   +1 more source

Effect of combined ultra-high pressure gallic acid cochromism on the stability of <i>Aronia melanocarpa</i> anthocyanins in juice systems. [PDF]

Food Chem X
Zhao J, Zhao S, Wang Y, Ma C, Tian J, Wang A, Li B.   +6 more
europepmc   +1 more source

High-intensity ultrasound processing of blueberry pulp: a pathway to improve physicochemical quality and bioactive retention in enriched skyr. [PDF]

Ultrason Sonochem
Sousa JB, Martins CPC, Filho ERT, Guimarães JT, Pagani MM, Mársico ET, Freitas MQ, Souza VP, Flores EMM, Cruz AG, Esmerino EA.   +10 more
europepmc   +1 more source