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Journal Abstract Search

374 related items for PubMed ID: 17880157

  • 21.
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  • 22. A natural colorant system from corn: Flavone-anthocyanin copigmentation for altered hues and improved shelf life.
    Chatham LA, Howard JE, Juvik JA.
    Food Chem; 2020 Apr 25; 310():125734. PubMed ID: 31791725
    [Abstract] [Full Text] [Related]

  • 23. Effect of processing on the phytochemical profiles and antioxidant activity of corn for production of masa, tortillas, and tortilla chips.
    de la Parra C, Saldivar SO, Liu RH.
    J Agric Food Chem; 2007 May 16; 55(10):4177-83. PubMed ID: 17455952
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  • 27. Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.).
    Gonçalves B, Landbo AK, Knudsen D, Silva AP, Moutinho-Pereira J, Rosa E, Meyer AS.
    J Agric Food Chem; 2004 Feb 11; 52(3):523-30. PubMed ID: 14759143
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  • 28. Anthocyanin composition and changes during kernel development in purple-pericarp supersweet sweetcorn.
    Hong HT, Netzel ME, O'Hare TJ.
    Food Chem; 2020 Jun 15; 315():126284. PubMed ID: 32007815
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  • 29. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
    Cortell JM, Halbleib M, Gallagher AV, Righetti TL, Kennedy JA.
    J Agric Food Chem; 2007 Aug 08; 55(16):6585-95. PubMed ID: 17636934
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  • 30. Anthocyanin Profiling of Maize Grains Using DIESI-MSQD Reveals That Cyanidin-Based Derivatives Predominate in Purple Corn, whereas Pelargonidin-Based Molecules Occur in Red-Pink Varieties from Mexico.
    Peniche-Pavía HA, Tiessen A.
    J Agric Food Chem; 2020 May 27; 68(21):5980-5994. PubMed ID: 32379971
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  • 31. Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry.
    Tian Q, Konczak I, Schwartz SJ.
    J Agric Food Chem; 2005 Aug 10; 53(16):6503-9. PubMed ID: 16076141
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  • 32. 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 10; 105():169-177. PubMed ID: 29433204
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  • 33. 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 27; 56(16):7165-75. PubMed ID: 18680298
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  • 34. Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize.
    Fernandez-Aulis F, Hernandez-Vazquez L, Aguilar-Osorio G, Arrieta-Baez D, Navarro-Ocana A.
    J Food Sci; 2019 May 27; 84(5):954-962. PubMed ID: 30994936
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  • 35. Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize.
    Collison A, Yang L, Dykes L, Murray S, Awika JM.
    J Agric Food Chem; 2015 Jun 10; 63(22):5528-38. PubMed ID: 26010030
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  • 36. Identification of anthocyanins in the sprouts of buckwheat.
    Kim SJ, Maeda T, Sarker MZ, Takigawa S, Matsuura-Endo C, Yamauchi H, Mukasa Y, Saito K, Hashimoto N, Noda T, Saito T, Suzuki T.
    J Agric Food Chem; 2007 Jul 25; 55(15):6314-8. PubMed ID: 17580874
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  • 37. Changes in anthocyanins in the grains of purple waxy hull-less barley during seed maturation and after harvest.
    Kohyama N, Ono H, Yanagisawa T.
    J Agric Food Chem; 2008 Jul 23; 56(14):5770-4. PubMed ID: 18558760
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  • 38. Short communication: Effect of purple corn pigment on change of anthocyanin composition and unsaturated fatty acids during milk storage.
    Tian XZ, Lu Q, Paengkoum P, Paengkoum S.
    J Dairy Sci; 2020 Sep 23; 103(9):7808-7812. PubMed ID: 32684465
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  • 39. Characterization of anthocyanin extracts from maize kernels.
    Moreno YS, Sánchez GS, Hernández DR, Lobato NR.
    J Chromatogr Sci; 2005 Oct 23; 43(9):483-7. PubMed ID: 16212795
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