162 related articles for article (PubMed ID: 26160425)
21. Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light.
This H; Cazor A; Trinh D
J Food Sci; 2008 May; 73(4):E176-82. PubMed ID: 18460127
[TBL] [Abstract][Full Text] [Related]
22. Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements.
Cazor A; Deborde C; Moing A; Rolin D; This H
J Agric Food Chem; 2006 Jun; 54(13):4681-6. PubMed ID: 16787015
[TBL] [Abstract][Full Text] [Related]
23. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.
Wallace TC; Giusti MM
J Food Sci; 2008 May; 73(4):C241-8. PubMed ID: 18460117
[TBL] [Abstract][Full Text] [Related]
24. Monte Carlo modelling of non-isothermal degradation of two cyanidin-based anthocyanins in aqueous system at high temperatures and its impact on antioxidant capacities.
Sui X; Zhou W
Food Chem; 2014 Apr; 148():342-50. PubMed ID: 24262567
[TBL] [Abstract][Full Text] [Related]
25. Foliar-applied ethephon enhances the content of anthocyanin of black carrot roots (Daucus carota ssp. sativus var. atrorubens Alef.).
Barba-Espín G; Glied S; Crocoll C; Dzhanfezova T; Joernsgaard B; Okkels F; Lütken H; Müller R
BMC Plant Biol; 2017 Apr; 17(1):70. PubMed ID: 28376712
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids.
Carrillo C; Buvé C; Panozzo A; Grauwet T; Hendrickx M
Food Chem; 2017 Jul; 227():271-279. PubMed ID: 28274432
[TBL] [Abstract][Full Text] [Related]
28. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot.
Li W; Yang R; Xia Y; Shao X; Wang Y; Zhang W
Food Chem; 2024 Aug; 450():139460. PubMed ID: 38703671
[TBL] [Abstract][Full Text] [Related]
29. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.
Jiang T; Mao Y; Sui L; Yang N; Li S; Zhu Z; Wang C; Yin S; He J; He Y
Food Chem; 2019 Feb; 274():460-470. PubMed ID: 30372966
[TBL] [Abstract][Full Text] [Related]
30. Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots.
Kurilich AC; Clevidence BA; Britz SJ; Simon PW; Novotny JA
J Agric Food Chem; 2005 Aug; 53(16):6537-42. PubMed ID: 16076146
[TBL] [Abstract][Full Text] [Related]
31. Optimization of anthocyanins extraction from black carrot pomace with thermosonication.
Agcam E; Akyıldız A; Balasubramaniam VM
Food Chem; 2017 Dec; 237():461-470. PubMed ID: 28764021
[TBL] [Abstract][Full Text] [Related]
32. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin.
Rojas ML; Augusto PED; Cárcel JA
J Sci Food Agric; 2021 Mar; 101(5):2078-2089. PubMed ID: 32974925
[TBL] [Abstract][Full Text] [Related]
33. (1)H NMR-Based Metabolomics Reveals a Pedoclimatic Metabolic Imprinting in Ready-to-Drink Carrot Juices.
Tomassini A; Sciubba F; Di Cocco ME; Capuani G; Delfini M; Aureli W; Miccheli A
J Agric Food Chem; 2016 Jun; 64(25):5284-91. PubMed ID: 27281439
[TBL] [Abstract][Full Text] [Related]
34. Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high-performance liquid chromatography/electrospray ionization mass spectrometry.
Kammerer D; Carle R; Schieber A
Rapid Commun Mass Spectrom; 2003; 17(21):2407-12. PubMed ID: 14587087
[TBL] [Abstract][Full Text] [Related]
35. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
Chung C; Rojanasasithara T; Mutilangi W; McClements DJ
Food Chem; 2016 Jun; 201():14-22. PubMed ID: 26868542
[TBL] [Abstract][Full Text] [Related]
36. Polyacetylene levels in carrot juice, effect of pH and thermal processing.
Aguiló-Aguayo I; Brunton N; Rai DK; Balagueró E; Hossain MB; Valverde J
Food Chem; 2014; 152():370-7. PubMed ID: 24444950
[TBL] [Abstract][Full Text] [Related]
37. Polyphenolic profile and biological activities of black carrot crude extract (Daucus carota L. ssp. sativus var. atrorubens Alef.).
Smeriglio A; Denaro M; Barreca D; D'Angelo V; Germanò MP; Trombetta D
Fitoterapia; 2018 Jan; 124():49-57. PubMed ID: 29050970
[TBL] [Abstract][Full Text] [Related]
38. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing.
Liang T; Wei F; Lu Y; Kodani Y; Nakada M; Miyakawa T; Tanokura M
J Agric Food Chem; 2015 Jan; 63(2):683-91. PubMed ID: 25549134
[TBL] [Abstract][Full Text] [Related]
39. Bioavailability of anthocyanins from purple carrot juice: effects of acylation and plant matrix.
Charron CS; Kurilich AC; Clevidence BA; Simon PW; Harrison DJ; Britz SJ; Baer DJ; Novotny JA
J Agric Food Chem; 2009 Feb; 57(4):1226-30. PubMed ID: 19166298
[TBL] [Abstract][Full Text] [Related]
40. Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts.
Gérard V; Ay E; Graff B; Morlet-Savary F; Galopin C; Mutilangi W; Lalevée J
J Agric Food Chem; 2019 Oct; 67(43):12061-12071. PubMed ID: 31588743
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
