128 related articles for article (PubMed ID: 35033529)
1. Green metallochromic cellulose dipstick for Fe(III) using chitosan nanoparticles and cyanidin-based natural anthocyanins red-cabbage extract.
Khattab TA; El-Naggar ME; Pannipara M; Wageh S; Abou Taleb MF; Abu-Saied MA; El Sayed IE
Int J Biol Macromol; 2022 Mar; 202():269-277. PubMed ID: 35033529
[TBL] [Abstract][Full Text] [Related]
2. Development of sponge-like cellulose colorimetric swab immobilized with anthocyanin from red-cabbage for sweat monitoring.
Al-Qahtani SD; Azher OA; Felaly R; Subaihi A; Alkabli J; Alaysuy O; El-Metwaly NM
Int J Biol Macromol; 2021 Jul; 182():2037-2047. PubMed ID: 34087294
[TBL] [Abstract][Full Text] [Related]
3. Effectively simultaneous naked-eye detection of Cu(II), Pb(II), Al(III) and Fe(III) using cyanidin extracted from red cabbage as chelating agent.
Khaodee W; Aeungmaitrepirom W; Tuntulani T
Spectrochim Acta A Mol Biomol Spectrosc; 2014 May; 126():98-104. PubMed ID: 24594882
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Development of green and sustainable smart biochromic and therapeutic bandage using red cabbage (Brassica oleracea L. Var. capitata) extract encapsulated into alginate nanoparticles.
Alaysuy O; Snari RM; Alfi AA; Aldawsari AM; Abu-Melha S; Khalifa ME; El-Metwaly NM
Int J Biol Macromol; 2022 Jun; 211():390-399. PubMed ID: 35580745
[TBL] [Abstract][Full Text] [Related]
6. Preparation of novel authentication film by screen printing of anthocyanin biomolecular extract: Thermochromism and vapochromism.
Aldawsari AM; Alkhathami ND; Al-Bonayan AM; Alessa H; Alkhamis KM; Abumelha HM; El-Metwaly NM
Luminescence; 2023 May; 38(5):613-624. PubMed ID: 36929638
[TBL] [Abstract][Full Text] [Related]
7. Development of a colorimetric pH indicator based on bacterial cellulose nanofibers and red cabbage (Brassica oleraceae) extract.
Pourjavaher S; Almasi H; Meshkini S; Pirsa S; Parandi E
Carbohydr Polym; 2017 Jan; 156():193-201. PubMed ID: 27842814
[TBL] [Abstract][Full Text] [Related]
8. Separation of anthocyanins extracted from red cabbage by adsorption onto chitosan films.
Carvalho VVL; Gonçalves JO; Silva A; Cadaval TR; Pinto LAA; Lopes TJ
Int J Biol Macromol; 2019 Jun; 131():905-911. PubMed ID: 30914365
[TBL] [Abstract][Full Text] [Related]
9. Fabrication of halochromic smart films by immobilizing red cabbage anthocyanins into chitosan/oxidized-chitin nanocrystals composites for real-time hairtail and shrimp freshness monitoring.
Chen M; Yan T; Huang J; Zhou Y; Hu Y
Int J Biol Macromol; 2021 May; 179():90-100. PubMed ID: 33636274
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Anthocyanin-induced color changes in bacterial cellulose nanofibers for the accurate and selective detection of Cu(II) in water samples.
Parizadeh P; Moeinpour F; Mohseni-Shahri FS
Chemosphere; 2023 Jun; 326():138459. PubMed ID: 36940832
[TBL] [Abstract][Full Text] [Related]
12. Cellulose/chitosan pH-responsive indicator incorporated with carrot anthocyanins for intelligent food packaging.
Ebrahimi Tirtashi F; Moradi M; Tajik H; Forough M; Ezati P; Kuswandi B
Int J Biol Macromol; 2019 Sep; 136():920-926. PubMed ID: 31233799
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Identification of the Biosynthetic Pathway for Anthocyanin Triglucoside, the Precursor of Polyacylated Anthocyanin, in Red Cabbage.
Horiuchi R; Nishizaki Y; Okawa N; Ogino A; Sasaki N
J Agric Food Chem; 2020 Sep; 68(36):9750-9758. PubMed ID: 32786819
[TBL] [Abstract][Full Text] [Related]
15. Optical Recognition of Ammonia and Amine Vapor Using "Turn-on" Fluorescent Chitosan Nanoparticles Imprinted on Cellulose Strips.
Khattab TA; Kassem NF; Adel AM; Kamel S
J Fluoresc; 2019 May; 29(3):693-702. PubMed ID: 31041695
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Fluorescent Products of Anthocyanidin and Anthocyanin Oxidation.
Bartosz G; Grzesik-Pietrasiewicz M; Sadowska-Bartosz I
J Agric Food Chem; 2020 Oct; 68(43):12019-12027. PubMed ID: 33048534
[TBL] [Abstract][Full Text] [Related]
18. Anthocyanin-rich black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) and red cabbage (Brassica oleracea) extracts incorporated biosensor for colorimetric detection of Helicobacter pylori with color image processing.
Sezgin GC; Ocsoy I
Braz J Microbiol; 2023 Jun; 54(2):897-905. PubMed ID: 37155087
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH.
Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
Food Chem; 2016 Oct; 208():26-34. PubMed ID: 27132820
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]