Results 131 to 140 of about 23,667 (227)

A cyanidin-3-O-rutinoside dominant anthocyanin system from <i>Osmanthus fragrans</i> fruit peel: Composition, color behavior and thermal stability. [PDF]

Food Chem X
Xu W, Meng Y, Yu F, Ye H, Xu X, Chen J, Liang X, Fang S.   +7 more
europepmc   +1 more source

Development and Biological Evaluation of <i>Aronia melanocarpa</i> Extract-Loaded Gelatin-Collagen Nanofibers on B16F10 Cell. [PDF]

Polymers (Basel)
Gün İ, Yiğit R, Altay F, Yusufoğlu B.   +3 more
europepmc   +1 more source

The investigation og pH effects on the structure, colour and spectral characteristics of cyanidin and cyanidin 3-0-ß-glucopyranoside and the examination of their interactions with lipid model membranes.

, 2015
The relationships between structure, spectral characteristics, and colour of the aglycone moiety of cyanidin and its 3-glucosidic substitution in cyanidin 3-O- β-glucopyranoside were studied as a function of pH, using a combination of techniques (UV-Vis ...
Rakić, Violeta P.
core  

Anthocyanin Fluorescence for Monitoring Oxidation of the Chokeberry Fruit During Drying and Storage of Fruit Lyophilizates. [PDF]

Food Sci Nutr
Rak M, Bartosz G, Kut K, Kapusta I, Goc M, Sadowska-Bartosz I.   +5 more
europepmc   +1 more source

Bioassay-Guided Evaluation and LC-MS/MS Characterization of Five <i>Limonia acidissima</i> L. Plant Parts: A Multitarget Approach Against Acne Vulgaris. [PDF]

Molecules
Kusuma IM, Elya B, Suryadi H, Iskandarsyah I, Putri ME, Fadilah F, Zuhri UM, Hashim NM.   +7 more
europepmc   +1 more source

Green ultrasound-assisted extraction, purification, characterization and stability kinetics of anthocyanins from <i>Rosa chinensis Jacq.</i> [PDF]

Food Chem X
Arshad N, Maryam A, Cai Z, Meng H, Wang B, Kong X, Luo H, Yu L.   +7 more
europepmc   +1 more source

Association analysis of color characteristics, anthocyanin profiles, and antioxidant capacity in purple/black agricultural products based on targeted metabolomics. [PDF]

Food Chem X
Ren X, Pu J, Nie Y, Wang Y, Huang S, Zhu D.   +5 more
europepmc   +1 more source

Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins. [PDF]

Molecules
Kopjar M, Jozinović A, Ostrun I, Babić J, Pichler A.   +4 more
europepmc   +1 more source

Stability of Polyphenols and Antioxidant Activity of Cellulose-Based Encapsulates Enriched with Tart Cherry Juice Polyphenols. [PDF]

Molecules
Krezić J, Buljeta I, Pichler A, Kopjar M.   +3 more
europepmc   +1 more source

Polyphenol and Flavonoid Levels of Selected Morello and Amarelle Tart Cherry Cultivars (<i>Prunus cerasus</i> L.): Implications for Orchard Production and Consumer Selection. [PDF]

Molecules
Traore JM, Rozpara E, Głowacka A, Danelski W, Hallmann E, Ponder A, Żebrowska-Krasuska M, Kopczyńska K, Średnicka-Tober D, Kazimierczak R.   +9 more
europepmc   +1 more source