Results 251 to 260 of about 79,046 (291)

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
Trust Beta, Wu-Yang Huang, Daniela D Herrera-Balandrano   +2 more
exaly  

Anthocyanins: Factors Affecting Their Stability and Degradation

Antioxidants, 2021
Zorita Diaconeasa, Andreea Stanila, Georgiana Drețcanu   +2 more
exaly  

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

Food Hydrocolloids, 2021
Juan Kan, Fengfeng Xu
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
Baoru Yang, Johanna Jokioja, Kaisa M Linderborg   +2 more
exaly  

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

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

Anthocyanins

2016
Britt Burton-Freeman, Amandeep Sandhu, Indika Edirisinghe   +2 more
openaire   +2 more sources

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
Wei Chen, Yi Chen, Shurui Chou
exaly  

Anthocyanin as an Indicator

Science, 1930
openaire   +2 more sources

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