184 related articles for article (PubMed ID: 23715788)
1. Comparative study of anthocyanin and volatile compounds content of four varieties of Mexican roselle (Hibiscus sabdariffa L.) by multivariable analysis.
Camelo-Méndez GA; Ragazzo-Sánchez JA; Jiménez-Aparicio AR; Vanegas-Espinoza PE; Paredes-López O; Del Villar-Martínez AA
Plant Foods Hum Nutr; 2013 Sep; 68(3):229-34. PubMed ID: 23715788
[TBL] [Abstract][Full Text] [Related]
2. The main beneficial effect of roselle (Hibiscus sabdariffa) on obesity is not only related to its anthocyanin content.
Morales-Luna E; Pérez-Ramírez IF; Salgado LM; Castaño-Tostado E; Gómez-Aldapa CA; Reynoso-Camacho R
J Sci Food Agric; 2019 Jan; 99(2):596-605. PubMed ID: 29943479
[TBL] [Abstract][Full Text] [Related]
3. Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability.
Escobar-Ortiz A; Castaño-Tostado E; Rocha-Guzmán NE; Gallegos-Infante JA; Reynoso-Camacho R
J Sci Food Agric; 2021 Jan; 101(1):110-119. PubMed ID: 32608089
[TBL] [Abstract][Full Text] [Related]
4. Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation.
Camelo-Méndez GA; Jara-Palacios MJ; Escudero-Gilete ML; Gordillo B; Hernanz D; Paredes-López O; Vanegas-Espinoza PE; Del Villar-Martínez AA; Heredia FJ
Plant Foods Hum Nutr; 2016 Mar; 71(1):109-14. PubMed ID: 26646703
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffa L.).
Jung E; Kim Y; Joo N
J Sci Food Agric; 2013 Dec; 93(15):3769-76. PubMed ID: 23749748
[TBL] [Abstract][Full Text] [Related]
6. Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products.
Sinela A; Rawat N; Mertz C; Achir N; Fulcrand H; Dornier M
Food Chem; 2017 Jan; 214():234-241. PubMed ID: 27507471
[TBL] [Abstract][Full Text] [Related]
7. Preparation and Validated Analysis of Anthocyanin Concentrate from the Calyces of Hibiscus sabdariffa.
Opletala L; Chocholousova-Havlikova L; Siatka T; Cahliková L; Locarek M; Ali BH; Manoj P; Ramkumar A; Al Suleimani YM; Al Za'abi M; Karaca T; Nemmar A
Nat Prod Commun; 2017 Jan; 12(1):43-45. PubMed ID: 30549821
[TBL] [Abstract][Full Text] [Related]
8. Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media.
Sinela AM; Mertz C; Achir N; Rawat N; Vidot K; Fulcrand H; Dornier M
Food Chem; 2017 Nov; 235():67-75. PubMed ID: 28554648
[TBL] [Abstract][Full Text] [Related]
9. Changes in Physicochemical Properties and Volatile Compounds of Roselle (
Juhari NH; Martens HJ; Petersen MA
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684840
[TBL] [Abstract][Full Text] [Related]
10. Effect of the temperature on the spray drying of Roselle extracts (Hibiscus sabdariffa L.).
Gonzalez-Palomares S; Estarrón-Espinosa M; Gómez-Leyva JF; Andrade-González I
Plant Foods Hum Nutr; 2009 Mar; 64(1):62-7. PubMed ID: 19082732
[TBL] [Abstract][Full Text] [Related]
11. Anthocyanin Induction by Drought Stress in the Calyx of Roselle Cultivars.
Hinojosa-Gómez J; San Martín-Hernández C; Heredia JB; León-Félix J; Osuna-Enciso T; Muy-Rangel MD
Molecules; 2020 Mar; 25(7):. PubMed ID: 32231098
[TBL] [Abstract][Full Text] [Related]
12. The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine.
Ifie I; Abrankó L; Villa-Rodriguez JA; Papp N; Ho P; Williamson G; Marshall LJ
Food Chem; 2018 Nov; 267():263-270. PubMed ID: 29934166
[TBL] [Abstract][Full Text] [Related]
13. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers.
Grajeda-Iglesias C; Salas E; Barouh N; Baréa B; Figueroa-Espinoza MC
Food Chem; 2017 Sep; 230():189-194. PubMed ID: 28407900
[TBL] [Abstract][Full Text] [Related]
14. Recovery and Stabilization of Anthocyanins and Phenolic Antioxidants of Roselle (
Zannou O; Koca I; Aldawoud TMS; Galanakis CM
Molecules; 2020 Aug; 25(16):. PubMed ID: 32824080
[TBL] [Abstract][Full Text] [Related]
15. Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.
Bechoff A; Cissé M; Fliedel G; Declemy AL; Ayessou N; Akissoe N; Touré C; Bennett B; Pintado M; Pallet D; Tomlins KI
Food Chem; 2014 Apr; 148():112-9. PubMed ID: 24262534
[TBL] [Abstract][Full Text] [Related]
16. Adsorption and desorption properties of macroporous resins for anthocyanins from the calyx extract of roselle (Hibiscus sabdariffa L.).
Chang XL; Wang D; Chen BY; Feng YM; Wen SH; Zhan PY
J Agric Food Chem; 2012 Mar; 60(9):2368-76. PubMed ID: 22329796
[TBL] [Abstract][Full Text] [Related]
17. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage.
Cisse M; Vaillant F; Kane A; Ndiaye O; Dornier M
J Sci Food Agric; 2012 Apr; 92(6):1214-21. PubMed ID: 22083828
[TBL] [Abstract][Full Text] [Related]
18. Insight into Green Extraction for Roselle as a Source of Natural Red Pigments: A Review.
Rizkiyah DN; Putra NR; Yunus MAC; Veza I; Irianto I; Aziz AHA; Rahayuningsih S; Yuniarti E; Ikhwani I
Molecules; 2023 Jan; 28(3):. PubMed ID: 36771003
[TBL] [Abstract][Full Text] [Related]
19. Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities.
Maciel LG; do Carmo MAV; Azevedo L; Daguer H; Molognoni L; de Almeida MM; Granato D; Rosso ND
Food Chem Toxicol; 2018 Mar; 113():187-197. PubMed ID: 29407472
[TBL] [Abstract][Full Text] [Related]
20. Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing.
Zannou O; Kelebek H; Selli S
Food Res Int; 2020 Jul; 133():109133. PubMed ID: 32466910
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]