169 related articles for article (PubMed ID: 26617032)
1. Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.
Ahmadiani N; Robbins RJ; Collins TM; Giusti MM
Food Chem; 2016 Apr; 197(Pt A):900-6. PubMed ID: 26617032
[TBL] [Abstract][Full Text] [Related]
2. Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors.
Fenger JA; Sigurdson GT; Robbins RJ; Collins TM; Giusti MM; Dangles O
Int J Mol Sci; 2021 Apr; 22(9):. PubMed ID: 33925312
[TBL] [Abstract][Full Text] [Related]
3. Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins.
Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
Food Chem; 2019 Jan; 271():497-504. PubMed ID: 30236708
[TBL] [Abstract][Full Text] [Related]
4. Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
Ahmadiani N; Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
Food Res Int; 2019 Jun; 120():688-696. PubMed ID: 31000287
[TBL] [Abstract][Full Text] [Related]
5. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
Ahmadiani N; Robbins RJ; Collins TM; Giusti MM
J Agric Food Chem; 2014 Jul; 62(30):7524-31. PubMed ID: 24991694
[TBL] [Abstract][Full Text] [Related]
6. Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MS
Steingass CB; Burkhardt J; Bäumer V; Kumar K; Mibus-Schoppe H; Zinkernagel J; Esquivel P; Jiménez VM; Schweiggert R
Food Chem; 2023 Aug; 416():135601. PubMed ID: 36907011
[TBL] [Abstract][Full Text] [Related]
7. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins.
Giusti MM; Rodríguez-Saona LE; Wrolstad RE
J Agric Food Chem; 1999 Nov; 47(11):4631-7. PubMed ID: 10552862
[TBL] [Abstract][Full Text] [Related]
8. Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons.
Strauch RC; Mengist MF; Pan K; Yousef GG; Iorizzo M; Brown AF; Lila MA
Food Chem; 2019 Dec; 301():125289. PubMed ID: 31387047
[TBL] [Abstract][Full Text] [Related]
9. Spectral and colorimetric characteristics of metal chelates of acylated cyanidin derivatives.
Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
Food Chem; 2017 Apr; 221():1088-1095. PubMed ID: 27979063
[TBL] [Abstract][Full Text] [Related]
10. Anthocyanin from strawberry (Fragaria ananassa) with the novel aglycone, 5-carboxypyranopelargonidin.
Andersen ØM; Fossen T; Torskangerpoll K; Fossen A; Hauge U
Phytochemistry; 2004 Feb; 65(4):405-10. PubMed ID: 14759532
[TBL] [Abstract][Full Text] [Related]
11. Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing.
Wiczkowski W; Szawara-Nowak D; Topolska J
Food Chem; 2015 Jan; 167():115-23. PubMed ID: 25148967
[TBL] [Abstract][Full Text] [Related]
12. Anthocyanins from red cabbage--stability to simulated gastrointestinal digestion.
McDougall GJ; Fyffe S; Dobson P; Stewart D
Phytochemistry; 2007 May; 68(9):1285-94. PubMed ID: 17382979
[TBL] [Abstract][Full Text] [Related]
13. CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC.
Comandini P; Blanda G; Cardinali A; Cerretani L; Bendini A; Caboni MF
J Sep Sci; 2008 Oct; 31(18):3257-64. PubMed ID: 18704996
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Isolation of High Purity Anthocyanin Monomers from Red Cabbage with Recycling Preparative Liquid Chromatography and Their Photostability.
Chen Y; Wang Z; Zhang H; Liu Y; Zhang S; Meng Q; Liu W
Molecules; 2018 Apr; 23(5):. PubMed ID: 29695065
[TBL] [Abstract][Full Text] [Related]
16. The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.
Wiczkowski W; Szawara-Nowak D; Romaszko J
Food Chem; 2016 Jan; 190():730-740. PubMed ID: 26213032
[TBL] [Abstract][Full Text] [Related]
17. Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems.
Ghareaghajlou N; Hallaj-Nezhadi S; Ghasempour Z
Food Chem; 2021 Dec; 365():130482. PubMed ID: 34243124
[TBL] [Abstract][Full Text] [Related]
18. Characterization of major anthocyanins and the color of red-fleshed Budd Blood orange (Citrus sinensis).
Lee HS
J Agric Food Chem; 2002 Feb; 50(5):1243-6. PubMed ID: 11853511
[TBL] [Abstract][Full Text] [Related]
19. Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing.
Gachovska T; Cassada D; Subbiah J; Hanna M; Thippareddi H; Snow D
J Food Sci; 2010 Aug; 75(6):E323-9. PubMed ID: 20722916
[TBL] [Abstract][Full Text] [Related]
20. Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage.
Arapitsas P; Turner C
Talanta; 2008 Feb; 74(5):1218-23. PubMed ID: 18371772
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
