BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

295 related articles for article (PubMed ID: 26959943)

  • 1. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment.
    Trouillas P; Sancho-García JC; De Freitas V; Gierschner J; Otyepka M; Dangles O
    Chem Rev; 2016 May; 116(9):4937-82. PubMed ID: 26959943
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio.
    Zhang B; He F; Zhou PP; Liu Y; Duan CQ
    Food Chem; 2016 May; 199():220-8. PubMed ID: 26775964
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring.
    Zhao X; Ding BW; Qin JW; He F; Duan CQ
    Food Chem; 2020 Oct; 326():126960. PubMed ID: 32413752
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Charge-transfer complexation as a general phenomenon in the copigmentation of anthocyanins.
    Ferreira da Silva P; Lima JC; Freitas AA; Shimizu K; Maçanita AL; Quina FH
    J Phys Chem A; 2005 Aug; 109(32):7329-38. PubMed ID: 16834098
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation.
    Eiro MJ; Heinonen M
    J Agric Food Chem; 2002 Dec; 50(25):7461-6. PubMed ID: 12452676
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of different phenolic copigments on the color of malvidin 3-glucoside.
    Gómez-Míguez M; González-Manzano S; Escribano-Bailón MT; Heredia FJ; Santos-Buelga C
    J Agric Food Chem; 2006 Jul; 54(15):5422-9. PubMed ID: 16848527
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation.
    Heras-Roger J; Díaz-Romero C; Darias-Martín J
    J Agric Food Chem; 2016 Aug; 64(34):6567-74. PubMed ID: 27523569
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of a pectic polysaccharide on oenin copigmentation mechanism.
    Fernandes A; Brás NF; Oliveira J; Mateus N; de Freitas V
    Food Chem; 2016 Oct; 209():17-26. PubMed ID: 27173529
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution to flower colors of flavonoids including anthocyanins: a review.
    Iwashina T
    Nat Prod Commun; 2015 Mar; 10(3):529-44. PubMed ID: 25924543
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio.
    Gordillo B; Rodríguez-Pulido FJ; Escudero-Gilete ML; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2012 Mar; 60(11):2896-905. PubMed ID: 22375623
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.
    Gordillo B; López-Infante MI; Ramírez-Pérez P; González-Miret ML; Heredia FJ
    J Agric Food Chem; 2010 Jun; 58(11):6797-803. PubMed ID: 20455543
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evidence for copigmentation interactions between deoxyanthocyanidin derivatives (oaklins) and common copigments in wine model solutions.
    Sousa A; Araújo P; Cruz L; Brás NF; Mateus N; De Freitas V
    J Agric Food Chem; 2014 Jul; 62(29):6995-7001. PubMed ID: 24392836
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines.
    Kunsági-Máté S; Szabó K; Nikfardjam MP; Kollár L
    J Biochem Biophys Methods; 2006 Nov; 69(1-2):113-9. PubMed ID: 16730376
    [TBL] [Abstract][Full Text] [Related]  

  • 15. p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions.
    Vallverdú-Queralt A; Biler M; Meudec E; Guernevé CL; Vernhet A; Mazauric JP; Legras JL; Loonis M; Trouillas P; Cheynier V; Dangles O
    Int J Mol Sci; 2016 Nov; 17(11):. PubMed ID: 27827954
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review.
    Wang J; Zhao Y; Sun B; Yang Y; Wang S; Feng Z; Li J
    Food Res Int; 2024 Jan; 176():113837. PubMed ID: 38163689
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions.
    Zhang B; Yang XS; Li NN; Zhu X; Sheng WJ; He F; Duan CQ; Han SY
    Food Res Int; 2017 Dec; 102():468-477. PubMed ID: 29195974
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Structural features of copigmentation of oenin with different polyphenol copigments.
    Teixeira N; Cruz L; Brás NF; Mateus N; Ramos MJ; de Freitas V
    J Agric Food Chem; 2013 Jul; 61(28):6942-8. PubMed ID: 23829187
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life.
    Chatham LA; Howard JE; Juvik JA
    Food Chem; 2020 Apr; 310():125734. PubMed ID: 31791725
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.