Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties

(2019) Liliana Primo da Silva et al.   FOOD RESEARCH INTERNATIONAL

Optimized extraction of anthocyanins from Reid Fruits’ Prunus avium ‘Lapins’ cherries

(2018) Melanie L. Blackhall et al.   FOOD CHEMISTRY

Grape pomace as a source of phenolic compounds and diverse bioactive properties

(2018) Carla M. Peixoto et al.   FOOD CHEMISTRY

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

(2018) Cecilia Jiménez López et al.   FOOD CHEMISTRY

Antibacterial effect and mechanism of anthocyanin rich Chinese wild blueberry extract on various foodborne pathogens

(2018) Xiao-hong Sun et al.   FOOD CONTROL

Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains

(2018) Delia B. Rodriguez-Amaya   FOOD RESEARCH INTERNATIONAL

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

(2018) Emanueli Backes et al.   FOOD RESEARCH INTERNATIONAL

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

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

Berry anthocyanin intake and cardiovascular health

(2018) Aedín Cassidy   MOLECULAR ASPECTS OF MEDICINE

Time for food: The impact of diet on gut microbiota and human health

(2018) Na Zhang et al.   NUTRITION

Chemical composition and biological activity of Capparis spinosa L. from Lipari Island

(2018) A. Mollica et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology

(2018) Taofiq Oludemi et al.   Food & Function

Techniques for extraction and isolation of natural products: a comprehensive review

(2018) Qing-Wen Zhang et al.   Chinese Medicine

Optimization of heat- and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants

(2018) José Pinela et al.   FOOD CHEMISTRY

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

(2017) Luis Mojica et al.   FOOD CHEMISTRY

Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

(2017) Vanessa Vieira et al.   INDUSTRIAL CROPS AND PRODUCTS

Mountain food products: A broad spectrum of market potential to be exploited

(2017) Natália Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

(2017) Hui Teng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Aroma Profile of Rubus ulmifolius Flowers and Fruits During Different Ontogenetic Phases

(2016) Rose Vanessa Bandeira Reidel et al.   CHEMISTRY & BIODIVERSITY

Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology

(2016) Sandrina A. Heleno et al.   FOOD AND BIOPRODUCTS PROCESSING

Tulip petal as a novel natural food colorant source: Extraction optimization and stability studies

(2016) Muhammet Arici et al.   INDUSTRIAL CROPS AND PRODUCTS

Antibacterial and anti-staphylococcal enterotoxin activities of phenolic compounds

(2016) Mariana Albano et al.   Innovative Food Science & Emerging Technologies

Selective antibacterial effect on Campylobacter of a winemaking waste extract (WWE) as a source of active phenolic compounds

(2016) Elisa Mingo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

(2016) José Pinela et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

(2016) Natália Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial activity and differentiation of anthocyanin profiles of rabbiteye and highbush blueberries using HPLC–DAD–ESI-MS n and multivariate analysis

(2016) Paula Becker Pertuzatti et al.   Journal of Functional Foods

Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments

(2015) Elvia Joaquín-Cruz et al.   FOOD RESEARCH INTERNATIONAL

Natural food additives: Quo vadis?

(2015) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato

(2015) Shon Mane et al.   ULTRASONICS SONOCHEMISTRY

Anti-inflammatory secoiridoid glycosides from Gentianella azurea

(2014) Yu-jie Huang et al.   BIOORGANIC & MEDICINAL CHEMISTRY LETTERS

In vitro determination of the lipophilic and hydrophilic antioxidant capacity of unroasted coffee bean extracts and their synergistic and antagonistic effects

(2014) M.A. Prieto et al.   FOOD RESEARCH INTERNATIONAL

Antiproliferative activity and phenolics of the Mediterranean seaweed Laurencia obusta

(2013) Afef Dellai et al.   INDUSTRIAL CROPS AND PRODUCTS

Dose-Response Analysis in the Joint Action of Two Effectors. A New Approach to Simulation, Identification and Modelling of Some Basic Interactions

(2013) Miguel Anxo Murado García et al.   PLoS One

Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

(2013) Lillian Barros et al.   Journal of Functional Foods

Antimicrobial activity of wild mushroom extracts against clinical isolates resistant to different antibiotics

(2012) M.J. Alves et al.   JOURNAL OF APPLIED MICROBIOLOGY

Alternatives to Those Artificial FD&C Food Colorants

(2012) Ronald E. Wrolstad et al.   Annual Review of Food Science and Technology

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

(2011) Lydia Kaume et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA