BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

287 related articles for article (PubMed ID: 31576890)

  • 1. The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution.
    Fenger JA; Moloney M; Robbins RJ; Collins TM; Dangles O
    Food Funct; 2019 Oct; 10(10):6740-6751. PubMed ID: 31576890
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors.
    Fenger JA; Sigurdson GT; Robbins RJ; Collins TM; Giusti MM; Dangles O
    Int J Mol Sci; 2021 Apr; 22(9):. PubMed ID: 33925312
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates.
    Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
    Food Chem; 2017 Nov; 234():131-138. PubMed ID: 28551216
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae).
    Saito N; Tatsuzawa F; Toki K; Shinoda K; Shigihara A; Honda T
    Phytochemistry; 2011 Dec; 72(17):2219-29. PubMed ID: 21903230
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Color and antioxidant properties of cyanidin-based anthocyanin pigments.
    Stintzing FC; Stintzing AS; Carle R; Frei B; Wrolstad RE
    J Agric Food Chem; 2002 Oct; 50(21):6172-81. PubMed ID: 12358498
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
    Ahmadiani N; Robbins RJ; Collins TM; Giusti MM
    J Agric Food Chem; 2014 Jul; 62(30):7524-31. PubMed ID: 24991694
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Spectral and colorimetric characteristics of metal chelates of acylated cyanidin derivatives.
    Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
    Food Chem; 2017 Apr; 221():1088-1095. PubMed ID: 27979063
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Cis-Trans Configuration of Coumaric Acid Acylation Affects the Spectral and Colorimetric Properties of Anthocyanins.
    Sigurdson GT; Tang P; Giusti MM
    Molecules; 2018 Mar; 23(3):. PubMed ID: 29518915
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.
    Ahmadiani N; Robbins RJ; Collins TM; Giusti MM
    Food Chem; 2016 Apr; 197(Pt A):900-6. PubMed ID: 26617032
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead.
    Dangles O
    J Agric Food Chem; 2024 Jun; 72(22):12356-12372. PubMed ID: 38804162
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Anthocyanins from red cabbage--stability to simulated gastrointestinal digestion.
    McDougall GJ; Fyffe S; Dobson P; Stewart D
    Phytochemistry; 2007 May; 68(9):1285-94. PubMed ID: 17382979
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of Purified Red Cabbage Anthocyanins: Improvement in HPLC Separation and Protective Effect against H₂O₂-Induced Oxidative Stress in HepG2 Cells.
    Fang S; Lin F; Qu D; Liang X; Wang L
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30602654
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rationalizing the Color in Heavenly Blue Anthocyanin: A Complete Kinetic and Thermodynamic Study.
    Mendoza J; Basílio N; Pina F; Kondo T; Yoshida K
    J Phys Chem B; 2018 May; 122(19):4982-4992. PubMed ID: 29669413
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
    Ahmadiani N; Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
    Food Res Int; 2019 Jun; 120():688-696. PubMed ID: 31000287
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Sources and relative stabilities of acylated and nonacylated anthocyanins in beverage systems.
    Vidana Gamage GC; Lim YY; Choo WS
    J Food Sci Technol; 2022 Mar; 59(3):831-845. PubMed ID: 35185195
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.
    Wiczkowski W; Szawara-Nowak D; Romaszko J
    Food Chem; 2016 Jan; 190():730-740. PubMed ID: 26213032
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity.
    Sadilova E; Carle R; Stintzing FC
    Mol Nutr Food Res; 2007 Dec; 51(12):1461-71. PubMed ID: 17979100
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of location, type, and number of glycosidic substitutions on the color expression of o-dihydroxylated anthocyanidins.
    Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
    Food Chem; 2018 Dec; 268():416-423. PubMed ID: 30064778
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.