Results 271 to 280 of about 113,352 (306)

Anthocyanins: Factors Affecting Their Stability and Degradation

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

Destabilisation and stabilisation of anthocyanins in purple-fleshed sweet potatoes: A review

Trends in Food Science and Technology, 2021
Guohua Zhao
exaly  

Anthocyanins: Quantification by Tandem Mass Spectrometry

Mass spectrometry is a high throughput technique widely used for metabolic fingerprinting of plant material. Among the diverse plant metabolites, pigments such as anthocyanins play a determinant role in plant defence mechanisms, protecting them from biotic and abiotic stresses.
Dias, Cindy, Pintado, Manuela, Sousa, Clara   +2 more
openaire   +3 more sources

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  

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
Zhihuan Zang, Zhiying Li, Shurui Chou
exaly  

ANTHOCYANINS

2009
J. Christopher Young, El-Sayed M. Abdel-Aal   +1 more
openaire   +2 more sources

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
Jun Liu
exaly  

Anthocyanin

Carnivorous Plant Newsletter, 1998
openaire   +1 more source

Natural anthocyanins: Sources, extraction, characterization, and suitability for smart packaging

Food Packaging and Shelf Life, 2022
Nazila Oladzadabbasabadi, Abdorreza Mohammadi Nafchi, Mehran Ghasemlou   +2 more
exaly  

Anthocyanins

2019
Celestino Santos-Buelga, Ana M. González-Paramás   +1 more
openaire   +1 more source