Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

(2020) Bianca R. Albuquerque et al.   FOOD CHEMISTRY

Potato peels as sources of functional compounds for the food industry: A review

(2020) Shirley L. Sampaio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The new potato

(2019) Erik Stokstad   SCIENCE

Anthocyanin composition and storage degradation kinetics of anthocyanins‐based natural food colourant from purple‐fleshed sweet potato

(2019) Wei Quan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanin Profile of Elderberry Juice: A Natural-Based Bioactive Colouring Ingredient with Potential Food Application

(2019) Ricardo F. R. da Silva et al.   MOLECULES

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(2019) Liliana Primo da Silva et al.   MOLECULES

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

(2018) Rúbia C. G. Corrêa et al.   Food & Function

Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

(2018) Maria Jara Montibeller et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Understanding the genetic regulation of anthocyanin biosynthesis in plants – Tools for breeding purple varieties of fruits and vegetables

(2018) Samuel Chaves-Silva et al.   PHYTOCHEMISTRY

Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour

(2018) K. Hamouz et al.   PLANT SOIL AND ENVIRONMENT

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

(2017) Maria João P. Monteiro et al.   FOOD CHEMISTRY

Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols

(2017) Anne Oertel et al.   PLANTA

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

(2015) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Anthocyanin and antioxidant activity of snacks with coloured potato

(2015) Agnieszka Nemś et al.   FOOD CHEMISTRY

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

(2015) Patiwit Loypimai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recovery of Steroidal Alkaloids from Potato Peels Using Pressurized Liquid Extraction

(2015) Mohammad Hossain et al.   MOLECULES

Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

(2015) Rúbia Carvalho Gomes Corrêa et al.   Food & Function

The Role of Acyl-Glucose in Anthocyanin Modifications

(2014) Nobuhiro Sasaki et al.   MOLECULES

In vitroantioxidant, antimicrobial and anti-proliferative activities of purple potato extracts (Solanum tuberosumcv Vitelotte noire) following simulated gastro-intestinal digestion

(2014) Maria Neve Ombra et al.   NATURAL PRODUCT RESEARCH

Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte

(2013) Paola Bontempo et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

(2013) Barana C. JAYAWARDANA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The effect of frying on anthocyanin stability and antioxidant activity of crisps from red- and purple-fleshed potatoes (Solanum tuberosum L.)

(2013) Agnieszka Kita et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Alternatives to Those Artificial FD&C Food Colorants

(2012) Ronald E. Wrolstad et al.   Annual Review of Food Science and Technology

Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes

(2011) Jaromír Lachman et al.   FOOD CHEMISTRY