BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

160 related articles for article (PubMed ID: 30409590)

  • 1. Effects of low power ultrasonic treatment on the transformation of cyanidin-3-O-glucoside to methylpyranocyanidin-3-O-glucoside and its stability evaluation.
    Sun J; Luo H; Li X; Li X; Lu Y; Bai W
    Food Chem; 2019 Mar; 276():240-246. PubMed ID: 30409590
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Reaction kinetics of the acetaldehyde-mediated condensation between (-)-epicatechin and anthocyanins and their effects on the color in model wine solutions.
    Liu Y; Zhang XK; Shi Y; Duan CQ; He F
    Food Chem; 2019 Jun; 283():315-323. PubMed ID: 30722877
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Malvidin-3- O-glucoside Chemical Behavior in the Wine pH Range.
    Forino M; Gambuti A; Luciano P; Moio L
    J Agric Food Chem; 2019 Jan; 67(4):1222-1229. PubMed ID: 30604613
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Characterization of kinetic and thermodynamic parameters of cyanidin-3-glucoside methyl and glucuronyl metabolite conjugates.
    Cruz L; Basílio N; Mateus N; Pina F; de Freitas V
    J Phys Chem B; 2015 Feb; 119(5):2010-8. PubMed ID: 25622073
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparative Study on the Stability and Antioxidant Activity of Six Pyranoanthocyanins Based on Malvidin-3-glucoside.
    Sun J; Li X; Luo H; Ding L; Jiang X; Li X; Jiao R; Bai W
    J Agric Food Chem; 2020 Mar; 68(9):2783-2794. PubMed ID: 32017557
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Synthesis, isolation, structure elucidation, and color properties of 10-acetyl-pyranoanthocyanins.
    Gómez-Alonso S; Blanco-Vega D; Gómez MV; Hermosín-Gutiérrez I
    J Agric Food Chem; 2012 Dec; 60(49):12210-23. PubMed ID: 23167949
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Principal component regression analysis of the relation between CIELAB color and monomeric anthocyanins in young Cabernet Sauvignon wines.
    Han FL; Zhang WN; Pan QH; Zheng CR; Chen HY; Duan CQ
    Molecules; 2008 Nov; 13(11):2859-70. PubMed ID: 19015625
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changes.
    Es-Safi NE; Cheynier V; Moutounet M
    J Agric Food Chem; 2002 Sep; 50(20):5586-95. PubMed ID: 12236682
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Production of pyranoanthocyanins using Escherichia coli co-cultures.
    Akdemir H; Silva A; Zha J; Zagorevski DV; Koffas MAG
    Metab Eng; 2019 Sep; 55():290-298. PubMed ID: 31125607
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Color properties of four cyanidin-pyruvic acid adducts.
    Oliveira J; Fernandes V; Miranda C; Santos-Buelga C; Silva A; de Freitas V; Mateus N
    J Agric Food Chem; 2006 Sep; 54(18):6894-903. PubMed ID: 16939355
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from blood orange.
    Cao S; Liu L; Pan S; Lu Q; Xu X
    J Agric Food Chem; 2009 Jan; 57(1):245-9. PubMed ID: 19099393
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of phenolic acids/aldehydes on color intensification of cyanidin-3-O-glucoside, the main anthocyanin in sugarcane (Saccharum officinarum L.).
    Xu Z; Wang C; Yan H; Zhao Z; You L; Ho CT
    Food Chem; 2022 Mar; 373(Pt A):131396. PubMed ID: 34710683
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Stability and Antiproliferative Activity of Malvidin-Based Non-Oxonium Derivative (Oxovitisin A) Compared with Precursor Anthocyanins and Pyranoanthocyanins.
    Wu M; Ma Y; Li A; Wang J; He J; Zhang R
    Molecules; 2022 Aug; 27(15):. PubMed ID: 35956980
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Association between modification of phenolic profiling and development of wine color during alcohol fermentation.
    Li SY; Liu PT; Pan QH; Shi Y; Duan CQ
    J Food Sci; 2015 Apr; 80(4):C703-10. PubMed ID: 25807971
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Anthocyanin transformation in Cabernet Sauvignon wine during aging.
    Wang H; Race EJ; Shrikhande AJ
    J Agric Food Chem; 2003 Dec; 51(27):7989-94. PubMed ID: 14690384
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of Power Ultrasound on Stability of Cyanidin-3-glucoside Obtained from Blueberry.
    Yao GL; Ma XH; Cao XY; Chen J
    Molecules; 2016 Nov; 21(11):. PubMed ID: 27869751
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification by mass spectrometry of new compounds arising from the reactions involving malvidin-3-glucoside-(O)-catechin, catechin and malvidin-3-glucoside.
    Cruz L; Mateus N; de Freitas V
    Rapid Commun Mass Spectrom; 2012 Sep; 26(18):2123-30. PubMed ID: 22886808
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model.
    Luna-Vital D; Cortez R; Ongkowijoyo P; Gonzalez de Mejia E
    Food Res Int; 2018 Mar; 105():169-177. PubMed ID: 29433204
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.
    Yang P; Yuan C; Wang H; Han F; Liu Y; Wang L; Liu Y
    Molecules; 2018 Feb; 23(2):. PubMed ID: 29414926
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.