Evaluating the effect of additives on stability of betacyanin pigments from Basella rubra in a model beverage system during storage

Color stability and change in bioactive compounds of red beet juice concentrate stored at different temperatures

(2019) Nilay Kayın et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Co-crystallization of Basella rubra extract with sucrose: Characterization of co-crystals and evaluating the storage stability of betacyanin pigments

(2019) Amruta V. Karangutkar et al.   JOURNAL OF FOOD ENGINEERING

Stabilization of betalains: A review

(2016) Mohammad Imtiyaj Khan   FOOD CHEMISTRY

Fruit extracts of Basella rubra that are rich in bioactives and betalains exhibit antioxidant activity and cytotoxicity against human cervical carcinoma cells

(2015) Sandopu Sravan Kumar et al.   Journal of Functional Foods

Betalain Profile, Phenolic Content, and Color Characterization of Different Parts and Varieties of Opuntia ficus-indica

(2014) María Jesús Cejudo-Bastante et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development

(2014) S. Sravan Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enhanced chemical stability, chromatic properties and regeneration of betalains in Rivina humilis L. berry juice

(2014) Mohammad Imtiyaj Khan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Photo- and Thermodegradation of Anthocyanins from Grape and Purple Sweet Potato in Model Beverage Systems

(2013) Brian J. Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices

(2012) Jie Li et al.   FOOD CHEMISTRY

Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

(2011) Puspita Sari et al.   FOOD CHEMISTRY

Structural Identification and Bioactivities of Red-Violet Pigments Present in Basella alba Fruits

(2010) Shu-Mei Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Betalains: properties, sources, applications, and stability - a review

(2008) Henriette M.C. Azeredo   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification and Quantification of Betalains from the Fruits of 10 Mexican Prickly Pear Cultivars by High-Performance Liquid Chromatography and Electrospray Ionization Mass Spectrometry

(2008) Elena Castellanos-Santiago et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition and colour stability of anthocyanins extracted from fermented purple sweet potato culture

(2007) Gongjian Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY