Natural anthocyanins from phytoresources and their chemical researches

Anthocyanin composition in aged Chilean Cabernet Sauvignon red wines

(2011) María J. Aguirre et al.   FOOD CHEMISTRY

A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study

(2011) Jordi Giné Bordonaba et al.   FOOD CHEMISTRY

Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybrida cv. Noblered)

(2011) Jin Hwan Lee et al.   FOOD CHEMISTRY

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

(2011) Özge Turfan et al.   FOOD CHEMISTRY

High-purity isolation of anthocyanins mixtures from fruits and vegetables – A novel solid-phase extraction method using mixed mode cation-exchange chromatography

(2011) Jian He et al.   JOURNAL OF CHROMATOGRAPHY A

Optimization of purification conditions of radish (Raphanus sativus L.) anthocyanin-rich extracts using chitosan

(2011) Pu Jing et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae)

(2011) Norio Saito et al.   PHYTOCHEMISTRY

Biochemical and molecular characterization of anthocyanidin/flavonol 3-glucosylation pathways in Rosa×hybrida

(2011) Masako Fukuchi-Mizutani et al.   Plant Biotechnology

Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography

(2010) Shao-qian CAO et al.   Agricultural Sciences in China

Interactions of antioxidants isolated from tart cherry (Prunus cerasus) fruits

(2010) Ara Kirakosyan et al.   FOOD CHEMISTRY

Anthocyanin composition and content of the Vaccinium uliginosum berry

(2010) Rui Li et al.   FOOD CHEMISTRY

Quantitative analysis and recovery optimisation of flavonoids and anthocyanins in sugar-making process of sugarcane industry

(2010) Xinying Li et al.   FOOD CHEMISTRY

Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines

(2010) Jingren He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparative Isolation of Anthocyanins from Japanese Purple Sweet Potato (Ipomoea batatas L.) Varieties by High-Speed Countercurrent Chromatography

(2010) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compounds in Brassica Vegetables

(2010) María Elena Cartea et al.   MOLECULES

Anthocyanins with unusual furanose sugar (apiose) from leaves of Synadenium grantii (Euphorbiaceae)

(2010) Øyvind M. Andersen et al.   PHYTOCHEMISTRY

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

(2009) Nelson H. Hurtado et al.   FOOD CHEMISTRY

Electrochemical behaviour and antioxidant capacity of anthocyanins from Chilean red wine, grape and raspberry

(2009) María J. Aguirre et al.   FOOD CHEMISTRY

Characterisation of anthocyanins from Garcinia indica Choisy

(2009) Chetan A. Nayak et al.   FOOD CHEMISTRY

A New Acylated Anthocyanin from the Red Flowers ofCamellia hongkongensisand Characterization of Anthocyanins in the SectionCamelliaSpecies

(2009) Jian-Bin Li et al.   Journal of Integrative Plant Biology

Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography

(2009) Fan Qiu et al.   JOURNAL OF SEPARATION SCIENCE

C-glycosylanthocyanidins synthesized from C-glycosylflavones

(2009) Ørjan Bjorøy et al.   PHYTOCHEMISTRY

Extraction, dealcoholization and concentration of anthocyanin from red radish

(2008) Ganapathi Patil et al.   CHEMICAL ENGINEERING AND PROCESSING

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Identification and Quantification of Phenolic Compounds in Grapes by HPLC-PDA-ESI-MS on a Semimicro Separation Scale

(2008) Isabella Nicoletti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Constituents and Antimicrobial Properties of Blue Honeysuckle: A Novel Source for Phenolic Antioxidants

(2008) Irena Palíková et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition of anthocyanins in mulberry and their antioxidant activity

(2008) Q. Du et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS

(2008) Zhiliang Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins from red flowers of Camellia cultivar ‘Dalicha’

(2008) Jian-Bin Li et al.   PHYTOCHEMISTRY

Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob

(2007) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage

(2007) Panagiotis Arapitsas et al.   TALANTA