249 related articles for article (PubMed ID: 28764021)
1. 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]
2. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice.
Türkyılmaz M; Yemiş O; Ozkan M
Food Chem; 2012 Sep; 134(2):1052-8. PubMed ID: 23107727
[TBL] [Abstract][Full Text] [Related]
3. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).
Kamiloglu S; Capanoglu E; Bilen FD; Gonzales GB; Grootaert C; Van de Wiele T; Van Camp J
J Agric Food Chem; 2016 Mar; 64(12):2450-8. PubMed ID: 26262673
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Anti-diabetic Phenolic Compounds of Black Carrot (Daucus carota Subspecies sativus var. atrorubens Alef.) Inhibit Enzymes of Glucose Metabolism: An in silico and in vitro Validation.
Karkute SG; Koley TK; Yengkhom BK; Tripathi A; Srivastava S; Maurya A; Singh B
Med Chem; 2018; 14(6):641-649. PubMed ID: 29493459
[TBL] [Abstract][Full Text] [Related]
6. Anthocyanin kinetics are dependent on anthocyanin structure.
Novotny JA; Clevidence BA; Kurilich AC
Br J Nutr; 2012 Feb; 107(4):504-9. PubMed ID: 22300834
[TBL] [Abstract][Full Text] [Related]
7. Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology.
Umair M; Jabbar S; Nasiru MM; Lu Z; Zhang J; Abid M; Murtaza MA; Kieliszek M; Zhao L
Molecules; 2021 Nov; 26(22):. PubMed ID: 34833855
[TBL] [Abstract][Full Text] [Related]
8. Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry.
Iorizzo M; Curaba J; Pottorff M; Ferruzzi MG; Simon P; Cavagnaro PF
Genes (Basel); 2020 Aug; 11(8):. PubMed ID: 32784714
[TBL] [Abstract][Full Text] [Related]
9. MYB-6 and LDOX-1 regulated accretion of anthocyanin response to cold stress in purple black carrot (Daucus carota L.).
Dar NA; Mir MA; Mir JI; Mansoor S; Showkat W; Parihar TJ; Haq SAU; Wani SH; Zaffar G; Masoodi KZ
Mol Biol Rep; 2022 Jun; 49(6):5353-5364. PubMed ID: 35088377
[TBL] [Abstract][Full Text] [Related]
10. Effects of fermentation time and pH on quality of black carrot juice fermented by kefir culture during storage.
Alagöz Kabakcı S; Türkyılmaz M; Özkan M
J Sci Food Agric; 2022 Apr; 102(6):2563-2574. PubMed ID: 34687233
[TBL] [Abstract][Full Text] [Related]
11. Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction.
Vagiri M; Jensen M
Food Chem; 2017 Feb; 217():409-417. PubMed ID: 27664652
[TBL] [Abstract][Full Text] [Related]
12. Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace.
Yılmaz FM; Karaaslan M; Vardin H
J Food Sci Technol; 2015 May; 52(5):2851-9. PubMed ID: 25892783
[TBL] [Abstract][Full Text] [Related]
13. Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison.
Hu W; Gong H; Li L; Chen S; Ye X
Molecules; 2019 Jul; 24(14):. PubMed ID: 31323861
[TBL] [Abstract][Full Text] [Related]
14. Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze.
Montilla EC; Arzaba MR; Hillebrand S; Winterhalter P
J Agric Food Chem; 2011 Apr; 59(7):3385-90. PubMed ID: 21381748
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity.
Akbulut M; Çoklar H; Bulut AN; Hosseini SR
Food Sci Nutr; 2024 Jun; 12(6):4372-4384. PubMed ID: 38873455
[TBL] [Abstract][Full Text] [Related]
16. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods.
Polat S; Guclu G; Kelebek H; Keskin M; Selli S
Food Chem; 2022 Feb; 369():130941. PubMed ID: 34479009
[TBL] [Abstract][Full Text] [Related]
17. Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (
Espinosa-Acosta G; Ramos-Jacques AL; Molina GA; Maya-Cornejo J; Esparza R; Hernandez-Martinez AR; Sánchez-González I; Estevez M
Molecules; 2018 Oct; 23(11):. PubMed ID: 30352987
[TBL] [Abstract][Full Text] [Related]
18. Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract.
Guldiken B; Gibis M; Boyacioglu D; Capanoglu E; Weiss J
J Sci Food Agric; 2021 Oct; 101(13):5707-5714. PubMed ID: 33788286
[TBL] [Abstract][Full Text] [Related]
19. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam.
Turker N; Aksay S; Ekiz HI
J Agric Food Chem; 2004 Jun; 52(12):3807-13. PubMed ID: 15186101
[TBL] [Abstract][Full Text] [Related]
20. Pectin from carrot pomace: Optimization of extraction and physicochemical properties.
Jafari F; Khodaiyan F; Kiani H; Hosseini SS
Carbohydr Polym; 2017 Feb; 157():1315-1322. PubMed ID: 27987838
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
