140 related articles for article (PubMed ID: 37254355)
1. Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods.
Tan S; Lan X; Chen S; Zhong X; Li W
Food Res Int; 2023 Jul; 169():112929. PubMed ID: 37254355
[TBL] [Abstract][Full Text] [Related]
2. Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing.
Wiczkowski W; Szawara-Nowak D; Topolska J
Food Chem; 2015 Jan; 167():115-23. PubMed ID: 25148967
[TBL] [Abstract][Full Text] [Related]
3. Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage.
Ávila S; Zalamanski S; Tanikawa LM; Kruger CCH; Ferreira SMR
Plant Foods Hum Nutr; 2023 Mar; 78(1):124-131. PubMed ID: 36357658
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. [Effects of different drying methods on content of bioactive component and antioxidant activity in Lycium ruthenicum].
Zhang X; Zhang F; Gao XJ; Yong JJ; Zhang WH; Zhao JJ; Wang HQ
Zhongguo Zhong Yao Za Zhi; 2017 Oct; 42(20):3926-3931. PubMed ID: 29243429
[TBL] [Abstract][Full Text] [Related]
6. Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives.
Frond AD; Iuhas CI; Stirbu I; Leopold L; Socaci S; Andreea S; Ayvaz H; Andreea S; Mihai S; Diaconeasa Z; Carmen S
Molecules; 2019 Apr; 24(8):. PubMed ID: 31003505
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
Solomon A; Golubowicz S; Yablowicz Z; Grossman S; Bergman M; Gottlieb HE; Altman A; Kerem Z; Flaishman MA
J Agric Food Chem; 2006 Oct; 54(20):7717-23. PubMed ID: 17002444
[TBL] [Abstract][Full Text] [Related]
9. Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion.
Podsędek A; Redzynia M; Klewicka E; Koziołkiewicz M
Biomed Res Int; 2014; 2014():365738. PubMed ID: 24575407
[TBL] [Abstract][Full Text] [Related]
10. Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.
Murador DC; Mercadante AZ; de Rosso VV
Food Chem; 2016 Apr; 196():1101-7. PubMed ID: 26593594
[TBL] [Abstract][Full Text] [Related]
11. Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties.
Koss-Mikołajczyk I; Kusznierewicz B; Wiczkowski W; Płatosz N; Bartoszek A
J Sci Food Agric; 2019 Sep; 99(12):5499-5507. PubMed ID: 31099412
[TBL] [Abstract][Full Text] [Related]
12. Domestic cooking methods affect the nutritional quality of red cabbage.
Xu F; Zheng Y; Yang Z; Cao S; Shao X; Wang H
Food Chem; 2014 Oct; 161():162-7. PubMed ID: 24837935
[TBL] [Abstract][Full Text] [Related]
13. Transcriptional regulation of anthocyanin biosynthesis in red cabbage.
Yuan Y; Chiu LW; Li L
Planta; 2009 Nov; 230(6):1141-53. PubMed ID: 19756724
[TBL] [Abstract][Full Text] [Related]
14. Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons.
Strauch RC; Mengist MF; Pan K; Yousef GG; Iorizzo M; Brown AF; Lila MA
Food Chem; 2019 Dec; 301():125289. PubMed ID: 31387047
[TBL] [Abstract][Full Text] [Related]
15. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
16. Microencapsulation by spray-drying of polyphenols extracted from red chicory and red cabbage: Effects on stability and color properties.
Zanoni F; Primiterra M; Angeli N; Zoccatelli G
Food Chem; 2020 Mar; 307():125535. PubMed ID: 31639574
[TBL] [Abstract][Full Text] [Related]
17. New strategy for determination of anthocyanins, polyphenols and antioxidant capacity of Brassica oleracea liquid extract using infrared spectroscopies and multivariate regression.
de Oliveira IRN; Roque JV; Maia MP; Stringheta PC; Teófilo RF
Spectrochim Acta A Mol Biomol Spectrosc; 2018 Apr; 194():172-180. PubMed ID: 29331819
[TBL] [Abstract][Full Text] [Related]
18. The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries.
Bustos MC; Rocha-Parra D; Sampedro I; de Pascual-Teresa S; León AE
J Agric Food Chem; 2018 Mar; 66(11):2714-2723. PubMed ID: 29498838
[TBL] [Abstract][Full Text] [Related]
19. The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.
Wu J; Liu W; Yuan L; Guan WQ; Brennan CS; Zhang YY; Zhang J; Wang ZD
Sci Rep; 2017 Jul; 7(1):5232. PubMed ID: 28701702
[TBL] [Abstract][Full Text] [Related]
20. Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis).
He Q; Zhang Z; Zhang L
J Agric Food Chem; 2016 Jan; 64(1):132-45. PubMed ID: 26709726
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
