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362 related items for PubMed ID: 33925312

  • 1. Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors.
    Fenger JA, Sigurdson GT, Robbins RJ, Collins TM, Giusti MM, Dangles O.
    Int J Mol Sci; 2021 Apr 27; 22(9):. PubMed ID: 33925312
    [Abstract] [Full Text] [Related]

  • 2. The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution.
    Fenger JA, Moloney M, Robbins RJ, Collins TM, Dangles O.
    Food Funct; 2019 Oct 16; 10(10):6740-6751. PubMed ID: 31576890
    [Abstract] [Full Text] [Related]

  • 3. Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties.
    Oliveira H, Basílio N, Pina F, Fernandes I, de Freitas V, Mateus N.
    Food Chem; 2019 Aug 01; 288():386-394. PubMed ID: 30902308
    [Abstract] [Full Text] [Related]

  • 4. Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins.
    Sigurdson GT, Robbins RJ, Collins TM, Giusti MM.
    Food Chem; 2019 Jan 15; 271():497-504. PubMed ID: 30236708
    [Abstract] [Full Text] [Related]

  • 5. Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis.
    Steingass CB, Burkhardt J, Bäumer V, Kumar K, Mibus-Schoppe H, Zinkernagel J, Esquivel P, Jiménez VM, Schweiggert R.
    Food Chem; 2023 Aug 01; 416():135601. PubMed ID: 36907011
    [Abstract] [Full Text] [Related]

  • 6. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
    Gras CC, Nemetz N, Carle R, Schweiggert RM.
    Food Chem; 2017 Nov 15; 235():265-274. PubMed ID: 28554635
    [Abstract] [Full Text] [Related]

  • 7. Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.
    Ahmadiani N, Robbins RJ, Collins TM, Giusti MM.
    Food Chem; 2016 Apr 15; 197(Pt A):900-6. PubMed ID: 26617032
    [Abstract] [Full Text] [Related]

  • 8. Spectral and colorimetric characteristics of metal chelates of acylated cyanidin derivatives.
    Sigurdson GT, Robbins RJ, Collins TM, Giusti MM.
    Food Chem; 2017 Apr 15; 221():1088-1095. PubMed ID: 27979063
    [Abstract] [Full Text] [Related]

  • 9. Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH.
    Sigurdson GT, Robbins RJ, Collins TM, Giusti MM.
    Food Chem; 2016 Oct 01; 208():26-34. PubMed ID: 27132820
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.
    Jiang T, Mao Y, Sui L, Yang N, Li S, Zhu Z, Wang C, Yin S, He J, He Y.
    Food Chem; 2019 Feb 15; 274():460-470. PubMed ID: 30372966
    [Abstract] [Full Text] [Related]

  • 12. Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (Ipomoea batatas L.) Cultivars.
    Li G, Lin Z, Zhang H, Liu Z, Xu Y, Xu G, Li H, Ji R, Luo W, Qiu Y, Qiu S, Tang H.
    Molecules; 2019 Oct 17; 24(20):. PubMed ID: 31627373
    [Abstract] [Full Text] [Related]

  • 13. Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine.
    Oliveira H, Perez-Gregório R, de Freitas V, Mateus N, Fernandes I.
    Food Chem; 2019 Mar 15; 276():410-418. PubMed ID: 30409613
    [Abstract] [Full Text] [Related]

  • 14. Characterization of polyphenol oxidase from purple sweet potato (Ipomoea batatas L. Lam) and its affinity towards acylated anthocyanins and caffeoylquinic acid derivatives.
    Torres A, Aguilar-Osorio G, Camacho M, Basurto F, Navarro-Ocana A.
    Food Chem; 2021 Sep 15; 356():129709. PubMed ID: 33823400
    [Abstract] [Full Text] [Related]

  • 15. Bathochromic and hyperchromic effects of aluminum salt complexation by anthocyanins from edible sources for blue color development.
    Sigurdson GT, Giusti MM.
    J Agric Food Chem; 2014 Jul 23; 62(29):6955-65. PubMed ID: 24547952
    [Abstract] [Full Text] [Related]

  • 16. Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights.
    Pereira AR, Fernandes VC, Delerue-Matos C, de Freitas V, Mateus N, Oliveira J.
    Food Chem; 2024 Dec 15; 461():140945. PubMed ID: 39216453
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato.
    Jang HH, Kim HW, Kim SY, Kim SM, Kim JB, Lee YM.
    Food Chem; 2019 Jan 30; 272():688-693. PubMed ID: 30309599
    [Abstract] [Full Text] [Related]

  • 19. Pre-heating and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins.
    de Aguiar Cipriano P, Ekici L, Barnes RC, Gomes C, Talcott ST.
    Food Chem; 2015 Aug 01; 180():227-234. PubMed ID: 25766822
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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