Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.)

Radical Scavenging and Anti-Inflammatory Activities of Representative Anthocyanin Groupings from Pigment-Rich Fruits and Vegetables

(2018) Federica Blando et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

(2018) Anna Rafaela Cavalcante Braga et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Stability comparison between microencapsulated red-glycosidic pigments and commercial FD&C Red 40 dye for food coloring

(2017) A. R. Hernández-Martínez et al.   JOURNAL OF MATERIALS SCIENCE

Encapsulation of Purple Maize Anthocyanins in Phosphorylated Starch by Spray Drying

(2016) Yunia Verónica García-Tejeda et al.   CEREAL CHEMISTRY

Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

(2016) Sahar Akhavan Mahdavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Application of natural deep eutectic solvents to the extraction of anthocyanins from Catharanthus roseus with high extractability and stability replacing conventional organic solvents

(2016) Yuntao Dai et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions

(2016) Hassan Gandomi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prunus mahaleb L. fruit extracts: a novel source for natural food pigments

(2015) Carmela Gerardi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

(2014) Sahar Akhavan Mahdavi et al.   DRYING TECHNOLOGY

Relationship between the chemical structures of antioxidants and the differences in their Cupric Ion Reducing Antioxidant Capacity (CUPRAC) by electrochemical methods

(2014) Arely Cárdenas et al.   JOURNAL OF ELECTROANALYTICAL CHEMISTRY

Effects of Tetraethyl Orthosilicate (TEOS) on the Light and Temperature Stability of a Pigment from Beta vulgaris and Its Potential Food Industry Applications

(2014) Gustavo Molina et al.   MOLECULES

Recent advancements in natural dye applications: a review

(2013) Mohammad Shahid et al.   JOURNAL OF CLEANER PRODUCTION

Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain

(2013) Manuel Algarra et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

(2012) Meltem Türkyılmaz et al.   FOOD CHEMISTRY

Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent

(2012) Bianca Moldovan et al.   MOLECULES

Avogadro: an advanced semantic chemical editor, visualization, and analysis platform

(2012) Marcus D Hanwell et al.   Journal of Cheminformatics

Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

(2010) Vishwanath Khandare et al.   FOOD AND BIOPRODUCTS PROCESSING

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

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

Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States

(2008) Navindra P. Seeram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY