418 related articles for article (PubMed ID: 16939355)
1. Color properties of four cyanidin-pyruvic acid adducts.
Oliveira J; Fernandes V; Miranda C; Santos-Buelga C; Silva A; de Freitas V; Mateus N
J Agric Food Chem; 2006 Sep; 54(18):6894-903. PubMed ID: 16939355
[TBL] [Abstract][Full Text] [Related]
2. Reaction between hydroxycinnamic acids and anthocyanin-pyruvic acid adducts yielding new portisins.
Oliveira J; de Freitas V; Silva AM; Mateus N
J Agric Food Chem; 2007 Jul; 55(15):6349-56. PubMed ID: 17602659
[TBL] [Abstract][Full Text] [Related]
3. A new class of blue anthocyanin-derived pigments isolated from red wines.
Mateus N; Silva AM; Rivas-Gonzalo JC; Santos-Buelga C; de Freitas V
J Agric Food Chem; 2003 Mar; 51(7):1919-23. PubMed ID: 12643652
[TBL] [Abstract][Full Text] [Related]
4. Influence of cyanidin glycosylation patterns on carboxypyranoanthocyanin formation.
Farr JE; Sigurdson GT; Giusti MM
Food Chem; 2018 Sep; 259():261-269. PubMed ID: 29680053
[TBL] [Abstract][Full Text] [Related]
5. UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: structural transformations and molecular complexation with chlorogenic acid.
Dueñas M; Salas E; Cheynier V; Dangles O; Fulcrand H
J Agric Food Chem; 2006 Jan; 54(1):189-96. PubMed ID: 16390198
[TBL] [Abstract][Full Text] [Related]
6. Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice.
Hillebrand S; Schwarz M; Winterhalter P
J Agric Food Chem; 2004 Dec; 52(24):7331-8. PubMed ID: 15563216
[TBL] [Abstract][Full Text] [Related]
7. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry.
Tulio AZ; Reese RN; Wyzgoski FJ; Rinaldi PL; Fu R; Scheerens JC; Miller AR
J Agric Food Chem; 2008 Mar; 56(6):1880-8. PubMed ID: 18290621
[TBL] [Abstract][Full Text] [Related]
8. The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae).
Saito N; Tatsuzawa F; Toki K; Shinoda K; Shigihara A; Honda T
Phytochemistry; 2011 Dec; 72(17):2219-29. PubMed ID: 21903230
[TBL] [Abstract][Full Text] [Related]
9. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry.
Chen F; Sun Y; Zhao G; Liao X; Hu X; Wu J; Wang Z
Ultrason Sonochem; 2007 Sep; 14(6):767-78. PubMed ID: 17321780
[TBL] [Abstract][Full Text] [Related]
10. Identification of cyanidin 3-O-β-(6″-(3-hydroxy-3-methylglutaroyl)glucoside) and other anthocyanins from wild and cultivated blackberries.
Jordheim M; Enerstvedt KH; Andersen OM
J Agric Food Chem; 2011 Jul; 59(13):7436-40. PubMed ID: 21635009
[TBL] [Abstract][Full Text] [Related]
11. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.
Fulcrand H; Benabdeljalil C; Rigaud J; Cheynier V; Moutounet M
Phytochemistry; 1998 Apr; 47(7):1401-7. PubMed ID: 9611832
[TBL] [Abstract][Full Text] [Related]
12. Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa).
Montefiori M; McGhie TK; Costa G; Ferguson AR
J Agric Food Chem; 2005 Nov; 53(24):9526-30. PubMed ID: 16302772
[TBL] [Abstract][Full Text] [Related]
13. Anthocyanins from bay (Laurus nobilis L.) berries.
Longo L; Vasapollo G
J Agric Food Chem; 2005 Oct; 53(20):8063-7. PubMed ID: 16190671
[TBL] [Abstract][Full Text] [Related]
14. Thermodynamics and kinetics of cyanidin 3-glucoside and caffeine copigments.
Limón PM; Gavara R; Pina F
J Agric Food Chem; 2013 Jun; 61(22):5245-51. PubMed ID: 23697334
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China.
Feng C; Su S; Wang L; Wu J; Tang Z; Xu Y; Shu Q; Wang L
Food Chem; 2016 Aug; 204():150-158. PubMed ID: 26988488
[TBL] [Abstract][Full Text] [Related]
16. Color and antioxidant properties of cyanidin-based anthocyanin pigments.
Stintzing FC; Stintzing AS; Carle R; Frei B; Wrolstad RE
J Agric Food Chem; 2002 Oct; 50(21):6172-81. PubMed ID: 12358498
[TBL] [Abstract][Full Text] [Related]
17. Evolution and stability of anthocyanin-derived pigments during Port wine aging.
Mateus N; de Freitas V
J Agric Food Chem; 2001 Nov; 49(11):5217-22. PubMed ID: 11714306
[TBL] [Abstract][Full Text] [Related]
18. The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution.
Fenger JA; Moloney M; Robbins RJ; Collins TM; Dangles O
Food Funct; 2019 Oct; 10(10):6740-6751. PubMed ID: 31576890
[TBL] [Abstract][Full Text] [Related]
19. Stability of apigeninidin and its methoxylated derivatives in the presence of sulfites.
Ojwang LO; Awika JM
J Agric Food Chem; 2010 Aug; 58(16):9077-82. PubMed ID: 20681551
[TBL] [Abstract][Full Text] [Related]
20. Interactions between grape anthocyanins and pyruvic acid, with effect of pH and acid concentration on anthocyanin composition and color in model solutions.
Romero C; Bakker J
J Agric Food Chem; 1999 Aug; 47(8):3130-9. PubMed ID: 10552620
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
