Enzymatic acylation of raspberry anthocyanin: evaluations on its stability and oxidative stress prevention

Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins

(2020) Yanyun Zhu et al.   Food Science & Nutrition

Impact of B-Ring Substitution and Acylation with Hydroxy Cinnamic Acids on the Inhibition of Porcine α-Amylase by Anthocyanin-3-Glycosides

(2020) Julia A. H. Kaeswurm et al.   Foods

Contribution of anthocyanin pathways to fruit flesh coloration in pitayas

(2020) Ruiyi Fan et al.   BMC PLANT BIOLOGY

Preparation of Lipid-Soluble Bilberry Anthocyanins through Acylation with Cinnamic Acids and their Antioxidation Activities

(2020) Jie Cai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins in Brassicaceae: composition, stability, bioavailability, and potential health benefits

(2020) Nan Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Acylation of blueberry anthocyanins with maleic acid: Improvement of the stability and its application potential in intelligent color indicator packing materials

(2020) Peng Fei et al.   DYES AND PIGMENTS

Enzymatic acylation of cyanidin-3-glucoside with fatty acid methyl esters improves stability and antioxidant activity

(2020) Pingling Zhang et al.   FOOD CHEMISTRY

Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives

(2019) Wei Yang et al.   FOOD CHEMISTRY

Beneficial Role of Phytochemicals on Oxidative Stress and Age-Related Diseases

(2019) Cinzia Forni et al.   Biomed Research International

Subcritical water extraction, UPLC-Triple-TOF/MS analysis and antioxidant activity of anthocyanins from Lycium ruthenicum Murr.

(2018) Yuwei Wang et al.   FOOD CHEMISTRY

Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation

(2018) Marta Guimarães et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity

(2017) Hui Teng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extraction and purification of anthocyanins from purple-fleshed potato

(2016) Jari Heinonen et al.   FOOD AND BIOPRODUCTS PROCESSING

Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the Acylated Derivatives

(2016) Zheng Yan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antibacterial and antioxidant activities and chemical compositions of volatile oils extracted fromSchisandra chinensisBaill. seeds using simultaneous distillation extraction method, and comparison with Soxhlet and microwave-assisted extraction

(2014) Hui Teng et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Anthocyanins. Plant Pigments and Beyond

(2014) Celestino Santos-Buelga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

One-month strawberry-rich anthocyanin supplementation ameliorates cardiovascular risk, oxidative stress markers and platelet activation in humans

(2013) José M. Alvarez-Suarez et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Method Validation by Interlaboratory Studies of Improved Hydrophilic Oxygen Radical Absorbance Capacity Methods for the Determination of Antioxidant Capacities of Antioxidant Solutions and Food Extracts

(2012) Jun WATANABE et al.   ANALYTICAL SCIENCES

Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin-3-glucoside

(2011) Joana Azevedo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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