326 related articles for article (PubMed ID: 15186101)
21. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice.
Buckow R; Kastell A; Terefe NS; Versteeg C
J Agric Food Chem; 2010 Sep; 58(18):10076-84. PubMed ID: 20735132
[TBL] [Abstract][Full Text] [Related]
22. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.
Guldiken B; Gibis M; Boyacioglu D; Capanoglu E; Weiss J
Food Funct; 2017 Mar; 8(3):1085-1093. PubMed ID: 28154868
[TBL] [Abstract][Full Text] [Related]
23. Dynamics of nitrate and nitrite content during storage of home-made and small-scale industrially produced raw vegetable juices and their dietary intake.
Tamme T; Reinik M; Püssa T; Roasto M; Meremäe K; Kiis A
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr; 27(4):487-95. PubMed ID: 20127545
[TBL] [Abstract][Full Text] [Related]
24. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
Hager TJ; Howard LR; Prior RL
J Agric Food Chem; 2008 Feb; 56(3):689-95. PubMed ID: 18211025
[TBL] [Abstract][Full Text] [Related]
25. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
Chung C; Rojanasasithara T; Mutilangi W; McClements DJ
Food Chem; 2017 Mar; 218():277-284. PubMed ID: 27719910
[TBL] [Abstract][Full Text] [Related]
26. Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.).
Gonçalves B; Landbo AK; Knudsen D; Silva AP; Moutinho-Pereira J; Rosa E; Meyer AS
J Agric Food Chem; 2004 Feb; 52(3):523-30. PubMed ID: 14759143
[TBL] [Abstract][Full Text] [Related]
27. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.
Syamaladevi RM; Sablani SS; Tang J; Powers J; Swanson BG
J Food Sci; 2011 Aug; 76(6):E414-21. PubMed ID: 22417493
[TBL] [Abstract][Full Text] [Related]
28. Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.
Ravindra PV; Narayan MS
Int J Food Sci Nutr; 2003 Sep; 54(5):349-55. PubMed ID: 12907406
[TBL] [Abstract][Full Text] [Related]
29. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.
Alagöz Kabakcı S; Türkyılmaz M; Özkan M
J Sci Food Agric; 2022 Apr; 102(6):2563-2574. PubMed ID: 34687233
[TBL] [Abstract][Full Text] [Related]
30. Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (
Espinosa-Acosta G; Ramos-Jacques AL; Molina GA; Maya-Cornejo J; Esparza R; Hernandez-Martinez AR; Sánchez-González I; Estevez M
Molecules; 2018 Oct; 23(11):. PubMed ID: 30352987
[TBL] [Abstract][Full Text] [Related]
31. Anthocyanins and color degradation in ozonated grape juice.
Tiwari BK; O'Donnell CP; Patras A; Brunton N; Cullen PJ
Food Chem Toxicol; 2009 Nov; 47(11):2824-9. PubMed ID: 19733609
[TBL] [Abstract][Full Text] [Related]
32. Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).
Zhao X; Corrales M; Zhang C; Hu X; Ma Y; Tauscher B
J Agric Food Chem; 2008 Nov; 56(22):10761-6. PubMed ID: 18950186
[TBL] [Abstract][Full Text] [Related]
33. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
Del Pozo-Insfran D; Balaban MO; Talcott ST
J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
[TBL] [Abstract][Full Text] [Related]
34. Ultrasonication assisted salt-spices impregnation in black carrots to attain anthocyanins stability, quality retention and antimicrobial efficacy on hot-air convective drying.
Sucheta ; Chaturvedi K; Yadav SK
Ultrason Sonochem; 2019 Nov; 58():104661. PubMed ID: 31450364
[TBL] [Abstract][Full Text] [Related]
35. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
Del Pozo-Insfran D; Del Follo-Martinez A; Talcott ST; Brenes CH
J Food Sci; 2007 May; 72(4):S247-53. PubMed ID: 17995786
[TBL] [Abstract][Full Text] [Related]
36. Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.
Mishra DK; Dolan KD; Yang L
J Food Sci; 2008 Jan; 73(1):E9-15. PubMed ID: 18211351
[TBL] [Abstract][Full Text] [Related]
37. Stability of individual anthocyanins from black carrots stored in light and darkness - Impact of acylation.
Ingemann Berentzen E; Hauer Møller A; Danielsen M; Jensen M; Joernsgaard B; Kastrup Dalsgaard T
Food Res Int; 2024 Jun; 186():114382. PubMed ID: 38729736
[TBL] [Abstract][Full Text] [Related]
38. Effect of bottle colour and storage conditions on browning of orange wine.
Selli S; Canbaş A; Unal U
Nahrung; 2002 Apr; 46(2):64-7. PubMed ID: 12017992
[TBL] [Abstract][Full Text] [Related]
39. Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
Dobson G; McDougall GJ; Stewart D; Cubero MÁ; Karjalainen RO
J Food Sci; 2017 Jan; 82(1):44-52. PubMed ID: 27918614
[TBL] [Abstract][Full Text] [Related]
40. Characterization of anthocyanin-rich waste from purple corncobs (Zea mays L.) and its application to color milk.
Jing P; Giusti MM
J Agric Food Chem; 2005 Nov; 53(22):8775-81. PubMed ID: 16248584
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
