Results 111 to 120 of about 1,762 (210)

Analysis of Pigmentation Changes in Bracts of <i>Bougainvillea</i> × <i>buttiana</i> 'Miss Manila' During Different Developmental Periods. [PDF]

Biology (Basel)
Liu X, Ma Y, Yan J, Liu Y, Huang Y, Deng S, Dong J, Hu Y.   +7 more
europepmc   +1 more source

Effect of postharvest treatments on Amaranthus betacyanin degradation evaluated by visible/near-infrared spectroscopy

, 2001
A visible/near-infrared spectrophotometric method was developed for betacyanin and moisture content in Amaranthus samples. A standard error of prediction (SEP) of 0.25 mg/g for betacyanins (r 2=0.97) and 2.18% for moisture (r 2=0.99) was obtained on the ...
Cai, YZ, Corke, H
core  

Comprehensive metabolomics and phytochemical analyses identified important metabolites involved in the antioxidant activity of four Swiss chard cultivars (<i>Beta vulgaris</i> L. var. cicla) with different leaf colours. [PDF]

Food Chem X
Park C, Kim JK, Lim J, Kim K, Kwon H, Cho ES, Kim YJ, Lee MS, Ramasamy S, Sathasivam R, Park SU.   +10 more
europepmc   +1 more source

Comparative Evaluation of Ultrasonic, High Pressure, and Pulsed Electric Field Processing on the Extraction and Storage Stability of Betalains From Red Beet By-Products. [PDF]

J Food Sci
Yeasmen N, Bhuiyan MHR, Gariepy Y, Taherian AR, Dumont MJ, Ramaswamy H, Orsat V.   +6 more
europepmc   +1 more source

Transcriptomic and in vitro analysis of red pitahaya betacyanin fraction as a natural anti-biofilm agent against oral Streptococcus mutans. [PDF]

Sci Rep
Sathiaseelan A, Song KP, Tan HS, Choo WS.   +3 more
europepmc   +1 more source

Flower color variations are determined by betalain biosynthetic genes in Portulaca umbraticola. [PDF]

Plant Cell Physiol
Sumi C, Sugiura S, Ishimori M, Tabayashi Y, Higuchi Y, Shibata M.   +5 more
europepmc   +1 more source

BETACYANINS – BIOAVAILABILITY AND BIOLOGICAL ACTIVITY

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2012
openaire   +1 more source

Exploring the Phytochemical and Physical Stability of Phycocyanin, Anthocyanins, and Betacyanin in a Cheesecake Product. [PDF]

Mol Nutr Food Res
Selin C, Tanislav A, Stan L, Teleky BE, Ciont Nagy C, Ranga F, Mureşan V, Mureşan A, Vodnar DC, Mihai M, Morariu ID, Pop OL.   +11 more
europepmc   +1 more source

Construction of a Yeast Protein-Chitooligosaccharide W/O/W Emulsion System for Carrying and Stabilization of Betacyanins. [PDF]

Foods
Li Y, Ding J, Wu Y, Sun S, Meng D, Gu C, Yang R.   +6 more
europepmc   +1 more source

Characterization of Red Dragon Fruit Wine Fermented with a Newly Identified Yeast Strain <i>Saccharomyces cerevisiae</i> M7. [PDF]

Food Technol Biotechnol
Anh TTQ, An NT, Thuy DTB.
europepmc   +1 more source