137 related articles for article (PubMed ID: 27451227)
1. Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels.
Müller-Maatsch J; Bechtold L; Schweiggert RM; Carle R
Food Chem; 2016 Dec; 213():625-634. PubMed ID: 27451227
[TBL] [Abstract][Full Text] [Related]
2. Co-pigmentation of strawberry anthocyanins with phenolic compounds from rooibos.
Erşan S; Müller M; Reuter L; Carle R; Müller-Maatsch J
Food Chem (Oxf); 2022 Jul; 4():100097. PubMed ID: 35769401
[TBL] [Abstract][Full Text] [Related]
3. Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners.
Ertan K; Türkyılmaz M; Özkan M
Food Chem; 2020 Apr; 310():125856. PubMed ID: 31791723
[TBL] [Abstract][Full Text] [Related]
4. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening.
Aaby K; Mazur S; Nes A; Skrede G
Food Chem; 2012 May; 132(1):86-97. PubMed ID: 26434267
[TBL] [Abstract][Full Text] [Related]
5. Acylated anthocyanins from red radish (Raphanus sativus L.).
Otsuki T; Matsufuji H; Takeda M; Toyoda M; Goda Y
Phytochemistry; 2002 May; 60(1):79-87. PubMed ID: 11985855
[TBL] [Abstract][Full Text] [Related]
6. Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins.
Buchweitz M; Speth M; Kammerer DR; Carle R
Food Chem; 2013 Dec; 141(3):2998-3006. PubMed ID: 23871051
[TBL] [Abstract][Full Text] [Related]
7. Six new acylated anthocyanins from red radish (Raphanus sativus).
Tamura S; Tsuji K; Yongzhen P; Ohnishi-Kameyama M; Murakami N
Chem Pharm Bull (Tokyo); 2010 Sep; 58(9):1259-62. PubMed ID: 20823613
[TBL] [Abstract][Full Text] [Related]
8. Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts.
Klisurova D; Petrova I; Ognyanov M; Georgiev Y; Kratchanova M; Denev P
Food Chem; 2019 May; 279():162-170. PubMed ID: 30611475
[TBL] [Abstract][Full Text] [Related]
9. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
Gras CC; Nemetz N; Carle R; Schweiggert RM
Food Chem; 2017 Nov; 235():265-274. PubMed ID: 28554635
[TBL] [Abstract][Full Text] [Related]
10. Stability to light, heat, and hydrogen peroxide at different pH values and DPPH radical scavenging activity of acylated anthocyanins from red radish extract.
Matsufuji H; Kido H; Misawa H; Yaguchi J; Otsuki T; Chino M; Takeda M; Yamagata K
J Agric Food Chem; 2007 May; 55(9):3692-701. PubMed ID: 17394340
[TBL] [Abstract][Full Text] [Related]
11. Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols.
Fossen T; Rayyan S; Andersen ØM
Phytochemistry; 2004 May; 65(10):1421-8. PubMed ID: 15231416
[TBL] [Abstract][Full Text] [Related]
12. Preparative high-performance liquid chromatography for the purification of natural acylated anthocyanins from red radish (Raphanus sativus L.).
Liu Y; Murakami N; Wang L; Zhang S
J Chromatogr Sci; 2008 Sep; 46(8):743-6. PubMed ID: 18796234
[TBL] [Abstract][Full Text] [Related]
13. Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit (Mangifera indica L.) and its by-products.
López-Cobo A; Verardo V; Diaz-de-Cerio E; Segura-Carretero A; Fernández-Gutiérrez A; Gómez-Caravaca AM
Food Res Int; 2017 Oct; 100(Pt 3):423-434. PubMed ID: 28964365
[TBL] [Abstract][Full Text] [Related]
14. Assessment of the differences in the phenolic composition of five strawberry cultivars (Fragaria x ananassa Duch.) grown in two different soilless systems.
Hernanz D; Recamales AF; Meléndez-Martínez AJ; González-Miret ML; Heredia FJ
J Agric Food Chem; 2007 Mar; 55(5):1846-52. PubMed ID: 17279770
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant and pro-oxidant properties of acylated pelargonidin derivatives extracted from red radish (Raphanus sativus var. niger, Brassicaceae).
Wang LS; Sun XD; Cao Y; Wang L; Li FJ; Wang YF
Food Chem Toxicol; 2010 Oct; 48(10):2712-8. PubMed ID: 20600520
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Intestinal Permeability and Cellular Antioxidant Activity of Phenolic Compounds from Mango (Mangifera indica cv. Ataulfo) Peels.
Pacheco-Ordaz R; Antunes-Ricardo M; Gutiérrez-Uribe JA; González-Aguilar GA
Int J Mol Sci; 2018 Feb; 19(2):. PubMed ID: 29419800
[TBL] [Abstract][Full Text] [Related]
18. Variation in the bioactive compound content at three ripening stages of strawberry fruit.
Voća S; Zlabur JS; Dobričević N; Jakobek L; Seruga M; Galić A; Pliestić S
Molecules; 2014 Jul; 19(7):10370-85. PubMed ID: 25036150
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals.
Matsufuji H; Otsuki T; Takeda T; Chino M; Takeda M
J Agric Food Chem; 2003 May; 51(10):3157-61. PubMed ID: 12720408
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]