151 related articles for article (PubMed ID: 35849982)
1. Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside.
Nie M; Wang L; Lu S; Wang Y; Zheng M; Fang Z
Food Chem; 2022 Dec; 396():133689. PubMed ID: 35849982
[TBL] [Abstract][Full Text] [Related]
2. Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine.
Zhang Z; Li J; Fan L; Duan Z
Food Chem; 2020 Apr; 310():125980. PubMed ID: 31838371
[TBL] [Abstract][Full Text] [Related]
3. Protective effects and mechanism of amino acids as chokeberry cyanidin and its glycoside protectant under the condition of vitamin C coexistence.
Gao N; Tian J; Shu C; Tan H; Jiao X; Lang Y; Zang Z; Cui H; Li B
Food Chem; 2022 Dec; 397():133783. PubMed ID: 35933750
[TBL] [Abstract][Full Text] [Related]
4. Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms.
Zhang Z; Zhang J; Fan L; Kilmartin PA
Food Chem; 2022 Mar; 373(Pt A):131426. PubMed ID: 34717084
[TBL] [Abstract][Full Text] [Related]
5. Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism.
Cao Y; Zhao B; Li Y; Gao H; Xia Q; Fang Z
Food Chem; 2023 Jun; 411():135409. PubMed ID: 36682168
[TBL] [Abstract][Full Text] [Related]
6. Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study.
Fu X; Belwal T; He Y; Xu Y; Li L; Luo Z
Food Chem; 2020 Aug; 320():126616. PubMed ID: 32203835
[TBL] [Abstract][Full Text] [Related]
7. Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes.
Yin Z; Wu Y; Chen Y; Qie X; Zeng M; Wang Z; Qin F; Chen J; He Z
Food Chem; 2021 Mar; 340():127915. PubMed ID: 32889208
[TBL] [Abstract][Full Text] [Related]
8. Interaction characterization of zein with cyanidin-3-O-glucoside and its effect on the stability of mulberry anthocyanins and protein digestion.
Liu J; Cheng J; Ma Z; Liang T; Jing P
J Food Sci; 2022 Jan; 87(1):141-152. PubMed ID: 34954830
[TBL] [Abstract][Full Text] [Related]
9. Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner.
Yuan K; Wu G; Li X; Zeng Y; Wen X; Liu R; Jiang X; Tian L; Sun J; Bai W
Food Res Int; 2024 Jan; 175():113732. PubMed ID: 38128989
[TBL] [Abstract][Full Text] [Related]
10. Cyanidin-3-glucoside-rich extract from Chinese bayberry fruit protects pancreatic β cells and ameliorates hyperglycemia in streptozotocin-induced diabetic mice.
Sun CD; Zhang B; Zhang JK; Xu CJ; Wu YL; Li X; Chen KS
J Med Food; 2012 Mar; 15(3):288-98. PubMed ID: 22181073
[TBL] [Abstract][Full Text] [Related]
11. Molecular interaction of cyanidin-3-
Ma Z; Prasanna G; Jiang L; Jing P
J Biomol Struct Dyn; 2020 Apr; 38(6):1858-1867. PubMed ID: 31084417
[TBL] [Abstract][Full Text] [Related]
12. A molecular docking and molecular dynamics simulation study on the interaction between cyanidin-3-O-glucoside and major proteins in cow's milk.
Pan F; Li J; Zhao L; Tuersuntuoheti T; Mehmood A; Zhou N; Hao S; Wang C; Guo Y; Lin W
J Food Biochem; 2021 Jan; 45(1):e13570. PubMed ID: 33222207
[TBL] [Abstract][Full Text] [Related]
13. Adduct Formation of Acrolein with Cyanidin-3-
Song X; Lu Y; Lu Y; Lv L
J Agric Food Chem; 2021 Nov; 69(44):13143-13154. PubMed ID: 34714663
[TBL] [Abstract][Full Text] [Related]
14. Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability.
Li S; Wang X; Zhang X; Zhang H; Li S; Zhou J; Fan L
Food Res Int; 2023 Apr; 166():112552. PubMed ID: 36914336
[TBL] [Abstract][Full Text] [Related]
15. Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts.
Chen Z; Wang C; Gao X; Chen Y; Kumar Santhanam R; Wang C; Xu L; Chen H
Food Chem; 2019 Jan; 271():266-273. PubMed ID: 30236676
[TBL] [Abstract][Full Text] [Related]
16. Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability.
Wang C; Xie Y
J Food Sci; 2019 Nov; 84(11):3140-3146. PubMed ID: 31613008
[TBL] [Abstract][Full Text] [Related]
17. Different spectroscopic and molecular modeling studies on the interaction between cyanidin-3-O-glucoside and bovine serum albumin.
Tang L; Zhang D; Xu S; Zuo H; Zuo C; Li Y
Luminescence; 2014 Mar; 29(2):168-75. PubMed ID: 23723132
[TBL] [Abstract][Full Text] [Related]
18. Computational design of a chitosan derivative for improving the color stability of anthocyanins: Theoretical calculation and experimental verification.
Ai X; Pan F; Yang Z; Li J; Tuersuntuoheti T; Wang O; Zhao L; Zhao L
Int J Biol Macromol; 2022 Oct; 219():721-729. PubMed ID: 35963343
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
