Results 241 to 250 of about 126,356 (260)

Anthocyanins: Factors Affecting Their Stability and Degradation

Antioxidants, 2021
Georgiana Drețcanu, Zorita Diaconeasa
exaly  

Chemical studies of anthocyanins: A review

Food Chemistry, 2009
Araceli Castañeda-Ovando, María Elena Páez-Hernández   +1 more
exaly  

Recent Research on the Health Benefits of Blueberries and Their Anthocyanins

Advances in Nutrition, 2020
Wilhelmina Kalt, Aedin Cassidy, Luke R Howard   +2 more
exaly  

- Anthocyanins, Anthocyanin Derivatives, and Colorectal Cancer

2013
M. Monica Giusti, Taylor C. Wallace
openaire   +2 more sources

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Food Hydrocolloids, 2015
Ricardo Stefani
exaly  

Colorimetric film based on polyvinyl alcohol/okra mucilage polysaccharide incorporated with rose anthocyanins for shrimp freshness monitoring

Carbohydrate Polymers, 2020
Hua-lin Wang, Minmin Chen, Xingjiang Li
exaly  

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

Food Hydrocolloids, 2017
Xiaobo Zou, Melvin Holmes
exaly  

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

Comprehensive Reviews in Food Science and Food Safety, 2017
Diego A Luna-Vital, Elvira Gonzalez de Mejia   +1 more
exaly  

Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids

Plant Journal, 2008
Nobuhiro Sasaki, Akemi Ohmiya
exaly  

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

Food Chemistry, 2019
Xiaobo Zou, Melvin Holmes
exaly