272 related articles for article (PubMed ID: 30372966)
1. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.
Jiang T; Mao Y; Sui L; Yang N; Li S; Zhu Z; Wang C; Yin S; He J; He Y
Food Chem; 2019 Feb; 274():460-470. PubMed ID: 30372966
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.
Li J; Li XD; Zhang Y; Zheng ZD; Qu ZY; Liu M; Zhu SH; Liu S; Wang M; Qu L
Food Chem; 2013 Feb; 136(3-4):1429-34. PubMed ID: 23194545
[TBL] [Abstract][Full Text] [Related]
4. Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties.
Oliveira H; Basílio N; Pina F; Fernandes I; de Freitas V; Mateus N
Food Chem; 2019 Aug; 288():386-394. PubMed ID: 30902308
[TBL] [Abstract][Full Text] [Related]
5. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato.
Choi I; Lee JY; Lacroix M; Han J
Food Chem; 2017 Mar; 218():122-128. PubMed ID: 27719887
[TBL] [Abstract][Full Text] [Related]
6. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
Gérard V; Ay E; Morlet-Savary F; Graff B; Galopin C; Ogren T; Mutilangi W; Lalevée J
J Agric Food Chem; 2019 May; 67(19):5647-5660. PubMed ID: 31026157
[TBL] [Abstract][Full Text] [Related]
7. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
Xu J; Su X; Lim S; Griffin J; Carey E; Katz B; Tomich J; Smith JS; Wang W
Food Chem; 2015 Nov; 186():90-6. PubMed ID: 25976796
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Profiling of anthocyanins in transgenic purple-fleshed sweet potatoes by HPLC-MS/MS.
Ge J; Hu Y; Wang H; Huang Y; Zhang P; Liao Z; Chen M
J Sci Food Agric; 2017 Nov; 97(14):4995-5003. PubMed ID: 28419463
[TBL] [Abstract][Full Text] [Related]
10. Photo- and thermodegradation of anthocyanins from grape and purple sweet potato in model beverage systems.
Song BJ; Sapper TN; Burtch CE; Brimmer K; Goldschmidt M; Ferruzzi MG
J Agric Food Chem; 2013 Feb; 61(6):1364-72. PubMed ID: 23330879
[TBL] [Abstract][Full Text] [Related]
11. Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins.
de Aguiar Cipriano P; Ekici L; Barnes RC; Gomes C; Talcott ST
Food Chem; 2015 Aug; 180():227-234. PubMed ID: 25766822
[TBL] [Abstract][Full Text] [Related]
12. Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes.
Quan W; He W; Qie X; Chen Y; Zeng M; Qin F; Chen J; He Z
Food Chem; 2020 Aug; 320():126655. PubMed ID: 32224423
[TBL] [Abstract][Full Text] [Related]
13. An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars.
Hu Y; Deng L; Chen J; Zhou S; Liu S; Fu Y; Yang C; Liao Z; Chen M
Food Chem; 2016 Mar; 194():46-54. PubMed ID: 26471525
[TBL] [Abstract][Full Text] [Related]
14. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
Azeem M; Mu TH; Zhang M
Food Sci Technol Int; 2020 Jul; 26(5):388-402. PubMed ID: 31870191
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine.
Oliveira H; Perez-Gregório R; de Freitas V; Mateus N; Fernandes I
Food Chem; 2019 Mar; 276():410-418. PubMed ID: 30409613
[TBL] [Abstract][Full Text] [Related]
16. HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.
Zhu Z; Guan Q; Koubaa M; Barba FJ; Roohinejad S; Cravotto G; Yang X; Li S; He J
Food Chem; 2017 Jan; 215():391-400. PubMed ID: 27542491
[TBL] [Abstract][Full Text] [Related]
17. Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants.
Liu S; Fu Y; Nian S
Food Chem; 2014 Nov; 162():16-21. PubMed ID: 24874351
[TBL] [Abstract][Full Text] [Related]
18. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.
Liu X; Mu T; Sun H; Zhang M; Chen J
Food Chem; 2013 Dec; 141(3):3034-41. PubMed ID: 23871056
[TBL] [Abstract][Full Text] [Related]
19. Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation.
Li A; Xiao R; He S; An X; He Y; Wang C; Yin S; Wang B; Shi X; He J
Molecules; 2019 Oct; 24(21):. PubMed ID: 31652733
[TBL] [Abstract][Full Text] [Related]
20. Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry.
Tian Q; Konczak I; Schwartz SJ
J Agric Food Chem; 2005 Aug; 53(16):6503-9. PubMed ID: 16076141
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
