Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins

(2018) Yang He et al.   FOOD CHEMISTRY

Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing

(2018) Hui Zou et al.   FOOD CHEMISTRY

Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3- O -glycosides

(2018) Claudia C. Gras et al.   FOOD CHEMISTRY

Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid

(2018) Xue-Jiao Xu et al.   FOOD HYDROCOLLOIDS

Copigment-polyelectrolyte complexes (PECs) composite systems for anthocyanin stabilization

(2018) Chen Tan et al.   FOOD HYDROCOLLOIDS

Understanding the shielding effects of whey protein on mulberry anthocyanins: Insights from multispectral and molecular modelling investigations

(2018) Ibrahim Khalifa et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Influence of Tannin Extract and Yeast Extract on Color Preservation and Anthocyanin Content of Mulberry Wine

(2018) Yilin You et al.   JOURNAL OF FOOD SCIENCE

Antioxidant properties and free radical scavenging mechanisms of cyclocurcumin

(2018) Yunkui Li et al.   NEW JOURNAL OF CHEMISTRY

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory

(2018) Yunkui Li et al.   Frontiers in Chemistry

Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage

(2018) Kübra Ertan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Tuning Optical Properties of Chalcone Derivatives: A Computational Study

(2018) Imene Bayach et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Enhanced Stability of Red-Fleshed Apple Anthocyanins by Copigmentation and Encapsulation

(2018) Jia Xue et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Digestion and absorption of red grape and wine anthocyanins through the gastrointestinal tract

(2018) Fuliang Han et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

(2018) Linlin Fan et al.   FOOD CHEMISTRY

Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

(2018) Xiyun Sun et al.   FOOD CHEMISTRY

Co-pigmentation of black chokeberry (Aronia melanocarpa) anthocyanins with phenolic co-pigments and herbal extracts

(2018) Daniela Klisurova et al.   FOOD CHEMISTRY

The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability

(2017) Bing-Jun Qian et al.   FOOD CHEMISTRY

The colour degradation of anthocyanin-rich extract from butterfly pea (Clitoria ternatea L.) petal in various solvents at pH 7

(2017) Abdullah Muzi Marpaung et al.   NATURAL PRODUCT RESEARCH

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

(2016) Jesus Heras-Roger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations

(2015) Bo Zhang et al.   FOOD CHEMISTRY

A novel copigment of quercetagetin for stabilization of grape skin anthocyanins

(2015) Honggao Xu et al.   FOOD CHEMISTRY

Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

(2015) Fu Liang Han et al.   JOURNAL OF FOOD SCIENCE

Optical properties of wine pigments: theoretical guidelines with new methodological perspectives

(2015) Patrick Trouillas et al.   TETRAHEDRON

Ionic liquids as additives to enhance the extraction of antioxidants in aqueous two-phase systems

(2014) Mafalda R. Almeida et al.   SEPARATION AND PURIFICATION TECHNOLOGY

UV/Visible spectra of a series of natural and synthesised anthraquinones: experimental and quantum chemical approaches

(2014) El Anouar et al.   SpringerPlus

Tuning color variation in grape anthocyanins at the molecular scale

(2013) Laura Rustioni et al.   FOOD CHEMISTRY

Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids

(2013) Naim Malaj et al.   FOOD CHEMISTRY

Structural Features of Copigmentation of Oenin with Different Polyphenol Copigments

(2013) Natércia Teixeira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines

(2012) Maite T. Escribano-Bailon et al.   CURRENT ORGANIC CHEMISTRY

Stabilization of anthocyanin and skullcap flavone complexes – Investigations with computer simulation and experimental methods

(2012) Stanisław Kalisz et al.   FOOD CHEMISTRY

Highlights on Anthocyanin Pigmentation and Copigmentation: A Matter of Flavonoid π-Stacking Complexation To Be Described by DFT-D

(2012) Florent Di Meo et al.   Journal of Chemical Theory and Computation

Hollow-fiber liquid phase microextraction for lignin pyrolysis acids in aerosol samples and gas chromatography–mass spectrometry analysis

(2012) Murtaza Hyder et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of a Flavan-3-ol Substituent on the Affinity of Anthocyanins (Pigments) toward Vinylcatechin Dimers and Proanthocyanidins (Copigments)

(2012) Frederico Nave et al.   JOURNAL OF PHYSICAL CHEMISTRY B

UV/Visible spectra of natural polyphenols: A time-dependent density functional theory study

(2011) El Hassane Anouar et al.   FOOD CHEMISTRY

A Computational Study (TDDFT and RICC2) of the Electronic Spectra of Pyranoanthocyanins in the Gas Phase and Solution

(2011) Angelo Domenico Quartarolo et al.   Journal of Chemical Theory and Computation

Multiwfn: A multifunctional wavefunction analyzer

(2011) Tian Lu et al.   JOURNAL OF COMPUTATIONAL CHEMISTRY

Solvent effect on the UV/Vis absorption spectra in aqueous solution: The nonequilibrium polarization with an explicit representation of the solvent environment

(2011) Yun-Kui Li et al.   Computational and Theoretical Chemistry

Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine

(2010) Stephanie G. Lambert et al.   FOOD CHEMISTRY

A consistent and accurate ab initio parametrization of density functional dispersion correction (DFT-D) for the 94 elements H-Pu

(2010) Stefan Grimme et al.   JOURNAL OF CHEMICAL PHYSICS

Spectral Shift of the n → π* Transition for Acetone and Formic Acid with an Explicit Solvent Model

(2010) Yun-Kui Li et al.   JOURNAL OF PHYSICAL CHEMISTRY A

Revealing Noncovalent Interactions

(2010) Erin R. Johnson et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Systematic optimization of long-range corrected hybrid density functionals

(2008) Jeng-Da Chai et al.   JOURNAL OF CHEMICAL PHYSICS