Stability of antioxidant compounds and activities of a natural dye from coloured-flesh potatoes in dairy foods

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile

(2021) Stefano Ercoli et al.   MOLECULES

Anthocyanin supplementation improves anti-oxidative and anti-inflammatory capacity in a dose–response manner in subjects with dyslipidemia

(2020) Hanyue Zhang et al.   Redox Biology

Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

(2020) Wei Quan et al.   FOOD CHEMISTRY

Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage

(2020) Jin-yu Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

(2020) Tanisa Anuyahong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid

(2020) Jingna Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Profiles and Concentrations of Phenolic Compounds in the Coloration and Antioxidant Properties of Gaultheria poeppigii Fruits from Southern Chile

(2020) Paulina Oyarzún et al.   PLANT FOODS FOR HUMAN NUTRITION

Dispersive liquid–liquid microextraction coupled to liquid chromatography tandem mass spectrometry for the determination of phenolic compounds in human milk

(2020) Edyta Nalewajko-Sieliwoniuk et al.   FOOD CHEMISTRY

Stability of phenolic compounds, antioxidant activity and colour parameters of a coloured extract obtained from coloured-flesh potatoes

(2020) Stefano Ercoli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Color stability of fruit yogurt during storage

(2019) Iwona Ścibisz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions

(2019) Sophie Lamothe et al.   FOOD RESEARCH INTERNATIONAL

Kinetic investigation into pH-dependent color of anthocyanin and its sensing performance

(2019) Bin Tang et al.   DYES AND PIGMENTS

Effect of the frying process on the composition of hydroxycinnamic acid derivatives and antioxidant activity in flesh colored potatoes

(2018) Antonieta Ruiz et al.   FOOD CHEMISTRY

Short communication: Phenotypic characterization of total antioxidant activity of buffalo, goat, and sheep milk

(2018) G. Niero et al.   JOURNAL OF DAIRY SCIENCE

Fabrication and characterization of mixed dye: Natural and synthetic organic dye

(2018) Geetam Richhariya et al.   OPTICAL MATERIALS

Effect of fertilization and arbuscular mycorrhizal fungal inoculation on antioxidant profiles and activities in Fragaria ananassa fruit

(2018) José Parada et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

(2018) Agnieszka Nemś et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of natural colorants obtained from edible flowers in yogurts

(2018) Tânia C.S.P. Pires et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability studies of enzyme aided anthocyanin extracts from Prunus nepalensis L

(2018) Tanya L. Swer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total antioxidant activity of bovine milk: Phenotypic variation and predictive ability of mid-infrared spectroscopy

(2018) Giovanni Niero et al.   INTERNATIONAL DAIRY JOURNAL

Determination of synthetic and natural colorants in selected green colored foodstuffs through reverse phase-high performance liquid chromatography

(2018) Siva Mathiyalagan et al.   FOOD CHEMISTRY

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi 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

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

(2016) Ricardo N. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Total phenolic compounds in milk from different species. Design of an extraction technique for quantification using the Folin–Ciocalteu method

(2015) Cecilia Velázquez Vázquez et al.   FOOD CHEMISTRY

Simultaneous determination of synthetic colorants in yogurt by HPLC

(2015) Waleska de Araújo Siqueira Bento et al.   FOOD CHEMISTRY

Hydroxycinnamic acids and flavonols in native edible berries of South Patagonia

(2015) Antonieta Ruiz et al.   FOOD CHEMISTRY

Health safety issues of synthetic food colorants

(2015) Petra Amchova et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Anthocyanins

(2015) Taylor C Wallace et al.   Advances in Nutrition

Comparative study of the antioxidant capacity and polyphenol content of Douro wines by chemical and electrochemical methods

(2013) M.J. Rebelo et al.   FOOD CHEMISTRY

Anthocyanin profiles in south Patagonian wild berries by HPLC-DAD-ESI-MS/MS

(2013) Antonieta Ruiz et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts

(2012) Iwona Ścibisz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

(2011) Venu Perla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE