Results 201 to 210 of about 11,575 (223)

Molar Absorptivity and Color Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins

Journal of Agricultural and Food Chemistry, 1999
The effects of glycosylation and acylation on the spectral characteristics, molar absorptivity, and color attributes of purified acylated and non-acylated pelargonidin derivatives were compared. Pigments were obtained from strawberries, radishes, red-fleshed potatoes, and partially hydrolyzed radish pigments.
M M, Giusti, L E, Rodríguez-Saona, R E, Wrolstad   +2 more
openaire   +2 more sources

Synthese des Pelargonidins und Cyanidins

Berichte der deutschen chemischen Gesellschaft (A and B Series), 1924
Richard Willstätter, László Zechmeister, Wilhelm Kindler   +2 more
openaire   +1 more source

INHERITENCE OF PELARGONIDIN MALONYLGLUCOSIDE SYNTHESIS IN STRAWBERRY

Acta Horticulturae, 2000
Y. Yoshida, H. Tamura, N. Koyama
openaire   +1 more source

pelargonidin, n.

2023
openaire   +1 more source

Biosynthesis of Pelargonidin-3-glucoside-C ¹⁴

Science, 1956
G E, Livingston, P, Markakis
openaire   +2 more sources

Improvement of stability and lipophilicity of pelargonidin-3-glucoside by enzymatic acylation with aliphatic dicarboxylic acid

Food Chemistry, 2022
Wei Chen
exaly  

Improving the physicochemical stability and functionality of nanoliposome using green polymer for the delivery of pelargonidin-3-O-glucoside

Food Chemistry, 2021
Mohammad Rezaul Islam Shishir, Naymul Karim, Wei Chen   +2 more
exaly  

Bioavailability, Absorption, and Metabolism of Pelargonidin-Based Anthocyanins Using Sprague–Dawley Rats and Caco-2 Cell Monolayers

Journal of Agricultural and Food Chemistry, 2021
Yang Xu, Wei Chen
exaly  

Pelargonidin-3-glucoside in Antirrhinum majus

Phytochemistry, 1972
openaire   +1 more source

Intelligent colorimetric indicator film based on bacterial cellulose and pelargonidin dye to indicate the freshness of tilapia fillets

Food Packaging and Shelf Life, 2021
Ce Shi
exaly