599 related articles for article (PubMed ID: 16385975)
1. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.
Lee J; Durst RW; Wrolstad RE
J AOAC Int; 2005; 88(5):1269-78. PubMed ID: 16385975
[TBL] [Abstract][Full Text] [Related]
2. Determination of cyanidin-3-glucoside (red kernel food colour) in beverages by high performance liquid chromatography and a study of its degradation by quadruple time-of-flight mass spectrometry.
Song J; Li X; Zeng L; Liu H; Xie M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Dec; 28(12):1645-56. PubMed ID: 22014114
[TBL] [Abstract][Full Text] [Related]
3. Anthocyanins in grapes and grape products.
Mazza G
Crit Rev Food Sci Nutr; 1995 Jul; 35(4):341-71. PubMed ID: 7576162
[TBL] [Abstract][Full Text] [Related]
4. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
Briedis V; Povilaityte V; Kazlauskas S; Venskutonis PR
Medicina (Kaunas); 2003; 39 Suppl 2():104-12. PubMed ID: 14617869
[TBL] [Abstract][Full Text] [Related]
5. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
Nielsen IL; Haren GR; Magnussen EL; Dragsted LO; Rasmussen SE
J Agric Food Chem; 2003 Sep; 51(20):5861-6. PubMed ID: 13129285
[TBL] [Abstract][Full Text] [Related]
6. Determination of fluoride in wine by fluoride selective ion electrode, standard addition method: collaborative study.
Trombella BE; Caputi A; Musso D; Ribeiro A; Ryan T
J AOAC Int; 2003; 86(6):1203-7. PubMed ID: 14979703
[TBL] [Abstract][Full Text] [Related]
7. Determination of total vitamin C in fruit juices and related products by liquid chromatography: interlaboratory study.
Brause AR; Woollard DC; Indyk HE
J AOAC Int; 2003; 86(2):367-74. PubMed ID: 12723920
[TBL] [Abstract][Full Text] [Related]
8. Determination of methylcellulose and hydroxypropyl methylcellulose food gums in food and food products: collaborative study.
Harfmann RG; Deshmukh BK; Conklin J; Turowski M; Lynch S
J AOAC Int; 2007; 90(3):786-93. PubMed ID: 17580631
[TBL] [Abstract][Full Text] [Related]
9. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
[TBL] [Abstract][Full Text] [Related]
10. [Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products].
Vetrov MY; Akishin DV; Akimov MY; Vinnitskaya VF
Vopr Pitan; 2016; 85(5):108-13. PubMed ID: 29381316
[TBL] [Abstract][Full Text] [Related]
11. Feasibility study of FT-MIR spectroscopy and PLS-R for the fast determination of anthocyanins in wine.
Romera-Fernández M; Berrueta LA; Garmón-Lobato S; Gallo B; Vicente F; Moreda JM
Talanta; 2012 Jan; 88():303-10. PubMed ID: 22265503
[TBL] [Abstract][Full Text] [Related]
12. Determining eight colorants in milk beverages by capillary electrophoresis.
Huang HY; Shih YC; Chen YC
J Chromatogr A; 2002 Jun; 959(1-2):317-25. PubMed ID: 12141558
[TBL] [Abstract][Full Text] [Related]
13. Malvidin-3- O-glucoside Chemical Behavior in the Wine pH Range.
Forino M; Gambuti A; Luciano P; Moio L
J Agric Food Chem; 2019 Jan; 67(4):1222-1229. PubMed ID: 30604613
[TBL] [Abstract][Full Text] [Related]
14. Influence of copigment derived from Tasmannia pepper leaf on Davidson's plum anthocyanins.
Jensen MB; López-de-Dicastillo Bergamo CA; Payet RM; Liu X; Konczak I
J Food Sci; 2011 Apr; 76(3):C447-53. PubMed ID: 21535813
[TBL] [Abstract][Full Text] [Related]
15. A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.
Cao S; Liu L; Pan S; Lu Q; Xu X
J Agric Food Chem; 2009 Jan; 57(1):245-9. PubMed ID: 19099393
[TBL] [Abstract][Full Text] [Related]
16. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.
Müller D; Schantz M; Richling E
J Food Sci; 2012 Apr; 77(4):C340-5. PubMed ID: 22394068
[TBL] [Abstract][Full Text] [Related]
17. Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.
Johnson MH; Gonzalez de Mejia E
J Food Sci; 2012 Jan; 77(1):C141-8. PubMed ID: 22182198
[TBL] [Abstract][Full Text] [Related]
18. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.
Li J; Li XD; Zhang Y; Zheng ZD; Qu ZY; Liu M; Zhu SH; Liu S; Wang M; Qu L
Food Chem; 2013 Feb; 136(3-4):1429-34. PubMed ID: 23194545
[TBL] [Abstract][Full Text] [Related]
19. Colour and label evaluation of commercial pasteurised red juices and related drinks.
Fallico B; Arena E; Chiappara E; Ballistreri G
Food Addit Contam Part B Surveill; 2010; 3(4):201-11. PubMed ID: 24779619
[TBL] [Abstract][Full Text] [Related]
20. Determination of the 13C/12C ratio of ethanol derived from fruit juices and maple syrup by isotope ratio mass spectrometry: collaborative study.
Jamin E; Martin F; Martin GG
J AOAC Int; 2004; 87(3):621-31. PubMed ID: 15287660
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
