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Journal Abstract Search

278 related items for PubMed ID: 24837917

  • 1. Isolation and identification of colourless caffeoyl compounds in purple sweet potato by HPLC-DAD-ESI/MS and their antioxidant activities.
    Zhao JG, Yan QQ, Xue RY, Zhang J, Zhang YQ.
    Food Chem; 2014 Oct 15; 161():22-6. PubMed ID: 24837917
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  • 2. Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography.
    Qiu F, Luo J, Yao S, Ma L, Kong L.
    J Sep Sci; 2009 Jun 15; 32(12):2146-51. PubMed ID: 19479751
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  • 3. An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars.
    Hu Y, Deng L, Chen J, Zhou S, Liu S, Fu Y, Yang C, Liao Z, Chen M.
    Food Chem; 2016 Mar 01; 194():46-54. PubMed ID: 26471525
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  • 4. Evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (Ipomoea batatas L. cultivar Eshu No.8).
    Luo CL, Zhou Q, Yang ZW, Wang RD, Zhang JL.
    Food Chem; 2018 Feb 15; 241():23-31. PubMed ID: 28958523
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  • 6. Absorption of acylated anthocyanins in rats and humans after ingesting an extract of Ipomoea batatas purple sweet potato tuber.
    Harada K, Kano M, Takayanagi T, Yamakawa O, Ishikawa F.
    Biosci Biotechnol Biochem; 2004 Jul 15; 68(7):1500-7. PubMed ID: 15277754
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  • 7. Characterization and quantitation of anthocyanins in purple-fleshed sweet potatoes cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS.
    Lee MJ, Park JS, Choi DS, Jung MY.
    J Agric Food Chem; 2013 Mar 27; 61(12):3148-58. PubMed ID: 23464823
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  • 13. Fractionation, enzyme inhibitory and cellular antioxidant activity of bioactives from purple sweet potato (Ipomoea batatas).
    Esatbeyoglu T, Rodríguez-Werner M, Schlösser A, Winterhalter P, Rimbach G.
    Food Chem; 2017 Apr 15; 221():447-456. PubMed ID: 27979226
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  • 14. Profiling of anthocyanins in transgenic purple-fleshed sweet potatoes by HPLC-MS/MS.
    Ge J, Hu Y, Wang H, Huang Y, Zhang P, Liao Z, Chen M.
    J Sci Food Agric; 2017 Nov 15; 97(14):4995-5003. PubMed ID: 28419463
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  • 18. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
    Xu J, Su X, Lim S, Griffin J, Carey E, Katz B, Tomich J, Smith JS, Wang W.
    Food Chem; 2015 Nov 01; 186():90-6. PubMed ID: 25976796
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  • 19. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.
    Liu X, Mu T, Sun H, Zhang M, Chen J.
    Food Chem; 2013 Dec 01; 141(3):3034-41. PubMed ID: 23871056
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