Results 221 to 230 of about 60,944 (261)

Anthocyanins

2021
Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu   +5 more
openaire   +3 more sources

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

Trends in Food Science and Technology, 2021
Daniela D Herrera-Balandrano, Zhi Chai, Trust Béta   +2 more
exaly  

Anthocyanins: Factors Affecting Their Stability and Degradation

Antioxidants, 2021
Georgiana Drețcanu, Andréea Stãnilã, Zoriţa Diaconeasa   +2 more
exaly  

Acylated anthocyanins: A review on their bioavailability and effects on postprandial carbohydrate metabolism and inflammation

Comprehensive Reviews in Food Science and Food Safety, 2021
Johanna Jokioja, Baoru Yang, Kaisa M Linderborg   +2 more
exaly  

Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application

Food Hydrocolloids, 2021
Fengfeng Xu, Juan Kan
exaly  

STUDIES ON ANTHOCYANINS: COLOR VARIATION IN ANTHOCYANINS.

Journal of the American Chemical Society, 1919
Keita Shibata, Yuji Shibata, Itizo Kasiwagi   +2 more
openaire   +1 more source

Anthocyanins

2022
Amir Gull, Mohd Aaqib Sheikh, Jasmeet Kour, Beenish Zehra, Imtiyaz Ahmad Zargar, Altaf Ahmad Wani, Surekha Bhatia, Mushtaq Ahmad Lone   +7 more
openaire   +1 more source

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

Comprehensive Reviews in Food Science and Food Safety, 2022
Siyi Tang, Shufang Yang, Yiyun Yang
exaly  

Anthocyanin as an Indicator

Science, 1930
openaire   +2 more sources

Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems

Journal of Food Science and Technology, 2021
Wee Sim Choo, Choo Wee Sim
exaly