The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexes

The fate of acylated anthocyanins in mildly heated neutral solution

(2020) Julie-Anne Fenger et al.   DYES AND PIGMENTS

Purple-fleshed sweet potato acylated anthocyanins: Equilibrium network and photophysical properties

(2019) Hélder Oliveira et al.   FOOD CHEMISTRY

Red cabbage anthocyanins: The influence of d -glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color

(2018) Micheal Moloney et al.   DYES AND PIGMENTS

Molar Absorptivities (ε) and Spectral and Colorimetric Characteristics of Purple Sweet Potato Anthocyanins

(2018) Gregory T. Sigurdson et al.   FOOD CHEMISTRY

Rationalizing the Color in Heavenly Blue Anthocyanin: A Complete Kinetic and Thermodynamic Study

(2018) Johan Mendoza et al.   JOURNAL OF PHYSICAL CHEMISTRY B

The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition

(2018) Olivier Dangles et al.   MOLECULES

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

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH

(2016) G.T. Sigurdson et al.   FOOD CHEMISTRY

Electrochemical Properties of Chlorogenic Acids and Determination of Their Content in Coffee Using Differential Pulse Voltammetry

(2016) Ivana Tomac et al.   International Journal of Electrochemical Science

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

(2015) Jianteng Xu et al.   FOOD CHEMISTRY

Chemical Applications of Anthocyanins and Related Compounds. A Source of Bioinspiration

(2014) Fernando Pina   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of food phenols with iron and copper ions: binding, dioxygen activation and oxidation mechanisms

(2014) Ezzohra Nkhili et al.   Food & Function

Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

(2011) Heon Woong Kim et al.   FOOD CHEMISTRY

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

(2009) Nathan R. Perron et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Blue flower color development by anthocyanins: from chemical structure to cell physiology

(2009) Kumi Yoshida et al.   NATURAL PRODUCT REPORTS

Interaction between Cyanidin 3-glucoside and Cu(II) ions

(2007) Bogdan Smyk et al.   FOOD CHEMISTRY