Results 161 to 167 of about 403,292 (167)

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Food Chemistry, 2019
Tian Jiang, Jingren He, Zhenzhou Zhu
exaly  

Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD–ESI/MS and their antioxidant activities

Food Chemistry, 2014
Yu-Qing Zhang
exaly  

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars

Food Chemistry, 2016
Zhihua Liao, Jinwu Chen
exaly  

Characterization, antioxidant and antitumor activities of polysaccharides from purple sweet potato

Carbohydrate Polymers, 2015
Zhongzheng Gui
exaly  

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

Food Chemistry, 2015
Benjamin B Katz, Weiqun Wang
exaly  

A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato

Food Chemistry
Fengfeng Xu
exaly  

Quality Characteristics and Antioxidant Activities of Cookies added with Purple Sweet Potato Powder

Korean Journal of Food and Cookery Science, 2013
exaly