Results 261 to 270 of about 113,352 (306)

Anthocyanins and Anthocyanin-Derived Compounds

2008
9A.1 General Considerations of Anthocyanins in Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 439 9A.2 Chemical Reactions of Anthocyanins During Winemaking: Main AnthocyaninDerived Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
María Monagas, Begona Bartolomé
openaire   +1 more source

Food colorants: Anthocyanins

Critical Reviews in Food Science and Nutrition, 1989
Interest in food colorants as shown by the number of patents has doubled in recent years with natural pigments outnumbering synthetics by five to one. The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and ...
F.J. Francis, Pericles C. Markakis
openaire   +2 more sources

Anthocyanins of Gladiolus

Nature, 1946
As a preliminary to genetic studies in which one of us will be concerned in collaboration with Prof. K. Hrubý, the pigments of the flower petals of Gladiolus gandavensis (large-flowered florist's gladioli) have been re-examined. The different varieties contain more or less of an anthoxanthin which appears to be a glycoside of apigenin or a simple ...
J, MACEK, G M, ROBINSON, R, ROBINSON
openaire   +2 more sources

Anthocyanins and Other Flavonoids

ChemInform, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Christine A, Williams, Renee J, Grayer
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

Anthocyanins

2021
Bin Li, Li Wang, Weibin Bai, Wei Chen, Fang Chen, Chi Shu   +5 more
openaire   +1 more source

Bioavailability of anthocyanins

Drug Metabolism Reviews, 2014
Anthocyanins are a subgroup of flavonoids responsible for the blue, purple, and red color of many fruits, flowers, and leaves. Consumption of foods rich in anthocyanins has been associated with a reduced risk of cardiovascular disease and cancer. The fate of anthocyanins after oral administration follows a unique pattern rather different from those of ...
openaire   +2 more sources

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

Trends in Food Science and Technology, 2021
Daniela D Herrera-Balandrano, Trust Beta, Jin Feng   +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
Jun Liu, Juan Kan
exaly  

Anthocyanins

2002
Gary Takeoka, Lan Dao
openaire   +2 more sources