Co-pigmentation of anthocyanins extracted from sour cherry (Prunus cerasus L.) with some organic acids: Color intensity, thermal stability, and thermodynamic parameters

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

(2019) Nattapong Kanha et al.   Food Bioscience

Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials – A Review

(2018) Fatih Mehmet Yılmaz et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.)

(2018) Guillermo Espinosa-Acosta et al.   MOLECULES

Anthocyanin pigment stability of Cornus mas -Macrocarpa under treatment with pH and some organic acids

(2017) Farideh Babaloo et al.   Food Science & Nutrition

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

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

Synthesis and accumulation of anthocyanins in sour cherries during ripening in accordance with antioxidant capacity development and chalcone synthase expression

(2015) Mehmet Karaaslan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Vernonia kotschyana Roots: Therapeutic Potential via Antioxidant Activity

(2014) Alexandru Vasincu et al.   MOLECULES

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

Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

(2012) İrem Damar et al.   FOOD CHEMISTRY

Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment

(2012) Giovana Domeneghini Mercali et al.   FOOD CHEMISTRY

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

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

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

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

(2009) Jianxia Sun et al.   FOOD CHEMISTRY

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

(2008) Inmaculada Álvarez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY