203 related articles for article (PubMed ID: 27173529)
1. 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]
2. 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]
3. Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids.
Malaj N; De Simone BC; Quartarolo AD; Russo N
Food Chem; 2013 Dec; 141(4):3614-20. PubMed ID: 23993528
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside.
Fanzone M; González-Manzano S; Pérez-Alonso J; Escribano-Bailón MT; Jofré V; Assof M; Santos-Buelga C
Food Chem; 2015 May; 175():166-73. PubMed ID: 25577066
[TBL] [Abstract][Full Text] [Related]
5. Impact of grape pectic polysaccharides on anthocyanins thermostability.
Fernandes A; Brandão E; Raposo F; Maricato É; Oliveira J; Mateus N; Coimbra MA; de Freitas V
Carbohydr Polym; 2020 Jul; 239():116240. PubMed ID: 32414436
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Influence of a flavan-3-ol substituent on the affinity of anthocyanins (pigments) toward vinylcatechin dimers and proanthocyanidins (copigments).
Nave F; Brás NF; Cruz L; Teixeira N; Mateus N; Ramos MJ; Di Meo F; Trouillas P; Dangles O; De Freitas V
J Phys Chem B; 2012 Dec; 116(48):14089-99. PubMed ID: 23131027
[TBL] [Abstract][Full Text] [Related]
9. Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins.
Soares S; Santos Silva M; García-Estévez I; Brandão E; Fonseca F; Ferreira-da-Silva F; Teresa Escribano-Bailón M; Mateus N; de Freitas V
Food Chem; 2019 Mar; 276():33-42. PubMed ID: 30409602
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.
He Y; Wen L; Yu H; Zheng F; Wang Z; Xu X; Zhang H; Cao Y; Wang B; Chu B; Hao J
Food Chem; 2018 Dec; 268():15-26. PubMed ID: 30064742
[TBL] [Abstract][Full Text] [Related]
12. Catechin modulates the copigmentation and encapsulation of anthocyanins in polyelectrolyte complexes (PECs) for natural colorant stabilization.
Tan C; Celli GB; Selig MJ; Abbaspourrad A
Food Chem; 2018 Oct; 264():342-349. PubMed ID: 29853386
[TBL] [Abstract][Full Text] [Related]
13. Understanding the molecular mechanism of anthocyanin binding to pectin.
Fernandes A; Brás NF; Mateus N; de Freitas V
Langmuir; 2014 Jul; 30(28):8516-27. PubMed ID: 24991843
[TBL] [Abstract][Full Text] [Related]
14. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.
Escribano-Bailón T; Alvarez-García M; Rivas-Gonzalo JC; Heredia FJ; Santos-Buelga C
J Agric Food Chem; 2001 Mar; 49(3):1213-7. PubMed ID: 11312838
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions.
Buchweitz M; Speth M; Kammerer DR; Carle R
Food Chem; 2013 Aug; 139(1-4):1168-78. PubMed ID: 23561223
[TBL] [Abstract][Full Text] [Related]
17. Blueberry pectin and increased anthocyanins stability under in vitro digestion.
Koh J; Xu Z; Wicker L
Food Chem; 2020 Jan; 302():125343. PubMed ID: 31430630
[TBL] [Abstract][Full Text] [Related]
18. Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: experimental and theoretical investigations.
Zhang B; Liu R; He F; Zhou PP; Duan CQ
Food Chem; 2015 Mar; 170():226-33. PubMed ID: 25306339
[TBL] [Abstract][Full Text] [Related]
19. Vinylcatechin dimers are much better copigments for anthocyanins than catechin dimer procyanidin b3.
Cruz L; Brás NF; Teixeira N; Mateus N; Ramos MJ; Dangles O; De Freitas V
J Agric Food Chem; 2010 Mar; 58(5):3159-66. PubMed ID: 20131846
[TBL] [Abstract][Full Text] [Related]
20. Grape anthocyanin oligomerization: a putative mechanism for red color stabilization?
Oliveira J; Brás NF; da Silva MA; Mateus N; Parola AJ; de Freitas V
Phytochemistry; 2014 Sep; 105():178-85. PubMed ID: 24890388
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]