Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish

Isolation and characterization of the anthocyanins derived from red radishes ( Raphanus sativus L.) and the protective ability of β‐lactoglobulin against heat‐induced oxidation

(2022) Wenfeng Li et al.   JOURNAL OF FOOD SCIENCE

Application of ultrasound in combination with other technologies in food processing: A review

(2021) Mohit Singla et al.   ULTRASONICS SONOCHEMISTRY

In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase

(2021) Yanglin Ji et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Glycosides changed the stability and antioxidant activity of pelargonidin

(2021) Wenfeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors

(2021) Dongbao Cai et al.   FOOD CHEMISTRY

Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

(2020) Amit B. Das et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying

(2020) Wenfeng Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity

(2020) Xusheng Li et al.   FOOD CHEMISTRY

Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit

(2019) Wenfeng Li et al.   JOURNAL OF FOOD SCIENCE

Dietary Anthocyanins and Stroke: A Review of Pharmacokinetic and Pharmacodynamic Studies

(2019) Manolescu et al.   Nutrients

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

(2019) Katarina Lukić et al.   ULTRASONICS SONOCHEMISTRY

Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices

(2018) Gan Qiu et al.   FOOD RESEARCH INTERNATIONAL

Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine

(2017) William Tchabo et al.   Food and Bioprocess Technology

Degradation kinetics of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside during hot air and vacuum drying in mulberry ( Morus alba L.) fruit: A comparative study based on solid food system

(2017) Mo Zhou et al.   FOOD CHEMISTRY

Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying

(2017) Madson L. Magalhães et al.   JOURNAL OF FOOD ENGINEERING

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

(2016) G. Danışman et al.   CZECH JOURNAL OF FOOD SCIENCES

Sonodegradation of cyanidin-3-glucosylrutinoside: degradation kinetic analysis and its impact on antioxidant capacityin vitro

(2016) Jianxia Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolic Profiling and Antioxidant Assay of Metabolites from Three Radish Cultivars (Raphanus sativus)

(2016) Chang Park et al.   MOLECULES

Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

(2016) Jianxia Sun et al.   MOLECULES

Improving red radish anthocyanin yield and off flavor removal by acidified aqueous organic based medium

(2016) Chen Wentian et al.   RSC Advances

Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosumL.) during hot air drying

(2015) Ji Hoon Moon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Release and Degradation of Anthocyanins and Phenolics from Blueberry Pomace during Thermal Acid Hydrolysis and Dry Heating

(2013) Mustafa Bener et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

(2012) Pu Jing et al.   FOOD CHEMISTRY

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity

(2011) Balunkeswar Nayak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin Accumulation and Expression of Anthocyanin Biosynthetic Genes in Radish (Raphanus sativus)

(2011) Nam Il Park et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and pro-oxidant properties of acylated pelargonidin derivatives extracted from red radish (Raphanus sativus var. niger, Brassicaceae)

(2010) Lin-Song Wang et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice

(2010) A.O. Adekunte et al.   FOOD CHEMISTRY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Applications and opportunities for ultrasound assisted extraction in the food industry — A review

(2007) Kamaljit Vilkhu et al.   Innovative Food Science & Emerging Technologies