An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls

Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt

(2019) Sílvia C. S. R. de Moura et al.   Food and Bioprocess Technology

Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities

(2018) Laércio Galvão Maciel et al.   FOOD AND CHEMICAL TOXICOLOGY

Extraction Optimization of Phenolic Extracts from Carioca Bean (Phaseolus vulgaris L.) Using Response Surface Methodology

(2018) Francine Gomes Basso Los et al.   Food Analytical Methods

In vitro bioaccessibility of microencapsulated phenolic compounds of jussara (Euterpe edulis Martius) fruit and application in gelatine model-system

(2018) Andressa Ladeira Bernardes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera

(2017) Yuqing Tan et al.   FOOD CHEMISTRY

Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

(2016) ALESSANDRA C. PEDRO et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

(2016) Zhan Cai et al.   FOOD CHEMISTRY

Multi-response optimization of phenolic antioxidants from white tea ( Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS

(2016) Acácio Antonio Ferreira Zielinski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

(2015) Luis Mojica et al.   FOOD RESEARCH INTERNATIONAL

Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods

(2015) Ana Paula Da Fonseca Machado et al.   FOOD RESEARCH INTERNATIONAL

The update of anthocyanins on obesity and type 2 diabetes: Experimental evidence and clinical perspectives

(2015) Honghui Guo et al.   REVIEWS IN ENDOCRINE & METABOLIC DISORDERS

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

(2015) Senem Kamiloglu et al.   Journal of Functional Foods

Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38°C

(2015) Virginia Sanchez et al.   Journal of Berry Research

Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology

(2014) Eleni Amyrgialaki et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids

(2014) Juliana Paes et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Release of active compounds from agar and agar–gelatin films with green tea extract

(2012) B. Giménez et al.   FOOD HYDROCOLLOIDS

Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review

(2011) Arwa Mustafa et al.   ANALYTICA CHIMICA ACTA

Composition of anthocyanins in pomegranate flowers and their antioxidant activity

(2011) Lihua Zhang et al.   FOOD CHEMISTRY

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

(2011) D.M. Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Delphinidin, a dietary anthocyanidin in berry fruits, inhibits human glyoxalase I

(2010) Ryoko Takasawa et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Chemical studies of anthocyanins: A review

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

Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING