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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 30352987

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  • 22. Isolation and identification of novel pyranoanthocyanins from black carrot (Daucus carota L.) juice.
    Schwarz M, Wray V, Winterhalter P.
    J Agric Food Chem; 2004 Aug 11; 52(16):5095-101. PubMed ID: 15291481
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  • 27. Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production.
    Toktaş B, Bildik F, Özçelik B.
    J Sci Food Agric; 2018 Jun 11; 98(8):3066-3075. PubMed ID: 29194639
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  • 28. Antioxidant activity of the anthocyanin from carrot (Daucus carota) callus culture.
    Ravindra PV, Narayan MS.
    Int J Food Sci Nutr; 2003 Sep 11; 54(5):349-55. PubMed ID: 12907406
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  • 29. Stability of individual anthocyanins from black carrots stored in light and darkness - Impact of acylation.
    Ingemann Berentzen E, Hauer Møller A, Danielsen M, Jensen M, Joernsgaard B, Kastrup Dalsgaard T.
    Food Res Int; 2024 Jun 11; 186():114382. PubMed ID: 38729736
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  • 30. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity.
    Sadilova E, Carle R, Stintzing FC.
    Mol Nutr Food Res; 2007 Dec 11; 51(12):1461-71. PubMed ID: 17979100
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  • 32. Ascorbic acid-induced degradation of liposome-encapsulated acylated and non-acylated anthocyanins of black carrot extract.
    Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.
    J Sci Food Agric; 2021 Oct 11; 101(13):5707-5714. PubMed ID: 33788286
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  • 36. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot.
    Li W, Yang R, Xia Y, Shao X, Wang Y, Zhang W.
    Food Chem; 2024 Aug 30; 450():139460. PubMed ID: 38703671
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