These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
149 related articles for article (PubMed ID: 11559150)
1. Chemical stability and colorant properties of betaxanthin pigments from Celosia argentea. Cai Y; Sun M; Schliemann W; Corke H J Agric Food Chem; 2001 Sep; 49(9):4429-35. PubMed ID: 11559150 [TBL] [Abstract][Full Text] [Related]
2. Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods. Fernández-López JA; Roca MJ; Angosto JM; Obón JM Plant Foods Hum Nutr; 2018 Jun; 73(2):146-153. PubMed ID: 29666973 [TBL] [Abstract][Full Text] [Related]
3. The effect of thermal treatment on antioxidant capacity and pigment contents in separated betalain fractions. Mikołajczyk-Bator K; Pawlak S Acta Sci Pol Technol Aliment; 2016; 15(3):257-265. PubMed ID: 28071025 [TBL] [Abstract][Full Text] [Related]
4. Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food. Rodríguez-Sánchez JA; Cruz Y Victoria MT; Barragán-Huerta BE Food Res Int; 2017 Jan; 91():63-71. PubMed ID: 28290328 [TBL] [Abstract][Full Text] [Related]
5. Betalains in red and yellow varieties of the Andean tuber crop ulluco (Ullucus tuberosus). Svenson J; Smallfield BM; Joyce NI; Sansom CE; Perry NB J Agric Food Chem; 2008 Sep; 56(17):7730-7. PubMed ID: 18662012 [TBL] [Abstract][Full Text] [Related]
6. Study on Betalains in Celosia cristata Linn. Callus Culture and Identification of New Malonylated Amaranthins. Lystvan K; Kumorkiewicz A; Szneler E; Wybraniec S J Agric Food Chem; 2018 Apr; 66(15):3870-3879. PubMed ID: 29597342 [TBL] [Abstract][Full Text] [Related]
7. Betaxanthins as pigments responsible for visible fluorescence in flowers. Gandía-Herrero F; Escribano J; García-Carmona F Planta; 2005 Nov; 222(4):586-93. PubMed ID: 16177911 [TBL] [Abstract][Full Text] [Related]
8. Color properties and stability of betacyanins from Opuntia fruits. Castellar R; Obón JM; Alacid M; Fernández-López JA J Agric Food Chem; 2003 Apr; 51(9):2772-6. PubMed ID: 12696971 [TBL] [Abstract][Full Text] [Related]
9. Stability and color changes of thermally treated betanin, phyllocactin, and hylocerenin solutions. Herbach KM; Stintzing FC; Carle R J Agric Food Chem; 2006 Jan; 54(2):390-8. PubMed ID: 16417295 [TBL] [Abstract][Full Text] [Related]
10. Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods. Giménez PJ; Fernández-López JA; Angosto JM; Obón JM Plant Foods Hum Nutr; 2015 Dec; 70(4):380-7. PubMed ID: 26141372 [TBL] [Abstract][Full Text] [Related]
11. HPLC characterization of betalains from plants in the amaranthaceae. Cai Y; Sun M; Corke H J Chromatogr Sci; 2005 Oct; 43(9):454-60. PubMed ID: 16212790 [TBL] [Abstract][Full Text] [Related]
12. Stabilization of the bioactive pigment of opuntia fruits through maltodextrin encapsulation. Gandía-Herrero F; Jiménez-Atiénzar M; Cabanes J; García-Carmona F; Escribano J J Agric Food Chem; 2010 Oct; 58(19):10646-52. PubMed ID: 20812722 [TBL] [Abstract][Full Text] [Related]
13. Betalains of Celosia argentea. Schliemann W; Cai Y; Degenkolb T; Schmidt J; Corke H Phytochemistry; 2001 Sep; 58(1):159-65. PubMed ID: 11524126 [TBL] [Abstract][Full Text] [Related]
14. Betalain Extracts from Beetroot as Food Colorants: Effect of Temperature and UV-Light on Storability. Lombardelli C; Benucci I; Mazzocchi C; Esti M Plant Foods Hum Nutr; 2021 Sep; 76(3):347-353. PubMed ID: 34351554 [TBL] [Abstract][Full Text] [Related]
15. Betacyanins and Betaxanthins in Cultivated Varieties of Skalicky M; Kubes J; Shokoofeh H; Tahjib-Ul-Arif M; Vachova P; Hejnak V Molecules; 2020 Nov; 25(22):. PubMed ID: 33218115 [TBL] [Abstract][Full Text] [Related]
16. Identification of betalains from petioles of differently colored Swiss chard (Beta vulgaris L. ssp. cicla [L.] Alef. Cv. Bright Lights) by high-performance liquid chromatography-electrospray ionization mass spectrometry. Kugler F; Stintzing FC; Carle R J Agric Food Chem; 2004 May; 52(10):2975-81. PubMed ID: 15137842 [TBL] [Abstract][Full Text] [Related]
17. Studies on polar high-speed counter-current chromatographic systems in separation of amaranthine-type betacyanins from Celosia species. Spórna-Kucab A; Milo A; Kumorkiewicz A; Wybraniec S J Chromatogr B Analyt Technol Biomed Life Sci; 2018 Jan; 1073():96-103. PubMed ID: 29248772 [TBL] [Abstract][Full Text] [Related]
18. Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. Ruiz-Gutiérrez MG; Amaya-Guerra CA; Quintero-Ramos A; Pérez-Carrillo E; Ruiz-Anchondo Tde J; Báez-González JG; Meléndez-Pizarro CO Molecules; 2015 May; 20(5):8875-92. PubMed ID: 25993418 [TBL] [Abstract][Full Text] [Related]
19. HPLC-MS(n) Identification of Betalain Profile of Different Beetroot (Beta vulgaris L. ssp. vulgaris) Parts and Cultivars. Slatnar A; Stampar F; Veberic R; Jakopic J J Food Sci; 2015 Sep; 80(9):C1952-8. PubMed ID: 26243178 [TBL] [Abstract][Full Text] [Related]
20. Characterisation of betalain patterns of differently coloured inflorescences from Gomphrena globosa L. and Bougainvillea sp. by HPLC-DAD-ESI-MSn. Kugler F; Stintzing FC; Carle R Anal Bioanal Chem; 2007 Jan; 387(2):637-48. PubMed ID: 17139486 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]