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Journal Abstract Search

313 related items for PubMed ID: 35397275

  • 1. Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
    Perez MB, Da Peña Hamparsomian MJ, Gonzalez RE, Denoya GI, Dominguez DLE, Barboza K, Iorizzo M, Simon PW, Vaudagna SR, Cavagnaro PF.
    Food Chem; 2022 Sep 01; 387():132893. PubMed ID: 35397275
    [Abstract] [Full Text] [Related]

  • 2. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.
    Wallace TC, Giusti MM.
    J Food Sci; 2008 May 01; 73(4):C241-8. PubMed ID: 18460117
    [Abstract] [Full Text] [Related]

  • 3. Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry.
    Iorizzo M, Curaba J, Pottorff M, Ferruzzi MG, Simon P, Cavagnaro PF.
    Genes (Basel); 2020 Aug 07; 11(8):. PubMed ID: 32784714
    [Abstract] [Full Text] [Related]

  • 4. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation.
    Malien-Aubert C, Dangles O, Amiot MJ.
    J Agric Food Chem; 2001 Jan 07; 49(1):170-6. PubMed ID: 11170573
    [Abstract] [Full Text] [Related]

  • 5. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
    Gérard V, Ay E, Morlet-Savary F, Graff B, Galopin C, Ogren T, Mutilangi W, Lalevée J.
    J Agric Food Chem; 2019 May 15; 67(19):5647-5660. PubMed ID: 31026157
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification.
    Gordillo B, Sigurdson GT, Lao F, González-Miret ML, Heredia FJ, Giusti MM.
    Food Res Int; 2018 Apr 25; 106():791-799. PubMed ID: 29579988
    [Abstract] [Full Text] [Related]

  • 8. Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.).
    Espinosa-Acosta G, Ramos-Jacques AL, Molina GA, Maya-Cornejo J, Esparza R, Hernandez-Martinez AR, Sánchez-González I, Estevez M.
    Molecules; 2018 Oct 24; 23(11):. PubMed ID: 30352987
    [Abstract] [Full Text] [Related]

  • 9. Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids.
    Pérez MB, Carvajal S, Beretta V, Bannoud F, Fangio MF, Berli F, Fontana A, Salomón MV, Gonzalez R, Valerga L, Altamirano JC, Yildiz M, Iorizzo M, Simon PW, Cavagnaro PF.
    Plants (Basel); 2023 Apr 27; 12(9):. PubMed ID: 37176853
    [Abstract] [Full Text] [Related]

  • 10. Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation.
    Raharjo S, Purwandari FA, Hastuti P, Olsen K.
    J Food Sci; 2019 Jul 27; 84(7):1712-1720. PubMed ID: 31242535
    [Abstract] [Full Text] [Related]

  • 11. Influence of copigment derived from Tasmannia pepper leaf on Davidson's plum anthocyanins.
    Jensen MB, López-de-Dicastillo Bergamo CA, Payet RM, Liu X, Konczak I.
    J Food Sci; 2011 Apr 27; 76(3):C447-53. PubMed ID: 21535813
    [Abstract] [Full Text] [Related]

  • 12. Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid.
    Guldiken B, Gibis M, Boyacioglu D, Capanoglu E, Weiss J.
    Food Funct; 2017 Mar 22; 8(3):1085-1093. PubMed ID: 28154868
    [Abstract] [Full Text] [Related]

  • 13. Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential.
    Mojica L, Berhow M, Gonzalez de Mejia E.
    Food Chem; 2017 Aug 15; 229():628-639. PubMed ID: 28372224
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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 27; 51(12):1461-71. PubMed ID: 17979100
    [Abstract] [Full Text] [Related]

  • 16. The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid.
    Ren S, Giusti MM.
    Food Res Int; 2021 Jun 27; 144():110350. PubMed ID: 34053543
    [Abstract] [Full Text] [Related]

  • 17. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.
    Chung C, Rojanasasithara T, Mutilangi W, McClements DJ.
    Food Chem; 2017 Mar 01; 218():277-284. PubMed ID: 27719910
    [Abstract] [Full Text] [Related]

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  • 19. Nanoencapsulation in low-molecular-weight chitosan improves in vivo antioxidant potential of black carrot anthocyanin.
    Chatterjee NS, Dara PK, Perumcherry Raman S, Vijayan DK, Sadasivam J, Mathew S, Ravishankar CN, Anandan R.
    J Sci Food Agric; 2021 Sep 01; 101(12):5264-5271. PubMed ID: 33646598
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