Results 231 to 240 of about 60,944 (261)

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

Trends in Food Science and Technology, 2019
Iva Fernandes, Nuno Mateus
exaly  

The Anthocyanins

2005
Øyvind Andersen, Monica Jordheim
openaire   +1 more source

Recent advances in the preparation, physical and functional properties, and applications of anthocyanins-based active and intelligent packaging films

Food Packaging and Shelf Life, 2020
Huimin Yong
exaly  

Anthocyanins

2017
K.M. Davies, K.E. Schwinn, K.S. Gould
openaire   +1 more source

Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness

Food Chemistry, 2019
Xiaobo Zou, Xiaodong Zhai, Melvin Holmes   +2 more
exaly  

Anthocyanins and their role in cancer prevention

Cancer Letters, 2008
Li-Shu Wang, Gary D Stoner
exaly  

Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth

Journal of Agricultural and Food Chemistry, 2012
Maria Hidalgo, Sofia Kolida, Gemma E Walton   +2 more
exaly  

Anthocyanins: New techniques and challenges in microencapsulation

Food Research International, 2020
Adriana Gadioli Tarone, , Mario Roberto Maróstica Junior   +2 more
exaly  

Anthocyanins

1988
H.U. Seitz, W. Hinderer
openaire   +1 more source

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
exaly