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Journal Abstract Search

234 related items for PubMed ID: 24054266

  • 1. Examination of molecular mechanism for the enhanced thermal stability of anthocyanins by metal cations and polysaccharides.
    Tachibana N, Kimura Y, Ohno T.
    Food Chem; 2014 Jan 15; 143():452-8. PubMed ID: 24054266
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  • 2. Blueberry pectin and increased anthocyanins stability under in vitro digestion.
    Koh J, Xu Z, Wicker L.
    Food Chem; 2020 Jan 01; 302():125343. PubMed ID: 31430630
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  • 7. Anthocyanins, delphinidin-3-O-glucoside and cyanidin-3-O-glucoside, inhibit immune checkpoints in human colorectal cancer cells in vitro and in silico.
    Mazewski C, Kim MS, Gonzalez de Mejia E.
    Sci Rep; 2019 Aug 09; 9(1):11560. PubMed ID: 31399602
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  • 8. Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits.
    Matsumoto H, Hanamura S, Kawakami T, Sato Y, Hirayama M.
    J Agric Food Chem; 2001 Mar 09; 49(3):1541-5. PubMed ID: 11312893
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  • 10. Composition and thermal stability of anthocyanins from chinese purple corn ( Zea mays L.).
    Zhao X, Corrales M, Zhang C, Hu X, Ma Y, Tauscher B.
    J Agric Food Chem; 2008 Nov 26; 56(22):10761-6. PubMed ID: 18950186
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  • 12. Intermolecular binding of blueberry pectin-rich fractions and anthocyanin.
    Lin Z, Fischer J, Wicker L.
    Food Chem; 2016 Mar 01; 194():986-93. PubMed ID: 26471644
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  • 15. Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability.
    Attaribo T, Jiang X, Huang G, Zhang B, Xin X, Zhang Y, Zhang N, Gui Z.
    Food Chem; 2020 Oct 01; 326():126904. PubMed ID: 32413765
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  • 16. Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution.
    Sui X, Dong X, Zhou W.
    Food Chem; 2014 Nov 15; 163():163-70. PubMed ID: 24912712
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  • 19. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.
    Li J, Li XD, Zhang Y, Zheng ZD, Qu ZY, Liu M, Zhu SH, Liu S, Wang M, Qu L.
    Food Chem; 2013 Feb 15; 136(3-4):1429-34. PubMed ID: 23194545
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  • 20. Assembling cyanidin-3-O-glucoside by using low-viscosity alginate to improve its in vitro bioaccessibility and in vivo bioavailability.
    Zou C, Huang L, Li D, Ma Y, Liu Y, Wang Y, Cao MJ, Liu GM, Sun L.
    Food Chem; 2021 Sep 01; 355():129681. PubMed ID: 33799247
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