The protective effect of cyclodextrin on color quality and stability of Cabernet Sauvignon red wine1

Visual Representation of Red Wine Color: Methodology, Comparison and Applications

(2023) Shuyue Fan et al.   Foods

A New Approach for Quantitative Classification of Red Wine Color from the Perspective of Micro and Macro Levels

(2023) Shuyue Fan et al.   Fermentation-Basel

Improving effects of three selected co-pigments on fermentation, color stability, and anthocyanins content of blueberry wine

(2022) Xiyun Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine

(2022) Angelita Gambuti et al.   Applied Sciences-Basel

Effects of Ultrasound Irradiation on the Co-Pigmentation of the Added Caffeic Acid and the Coloration of the Cabernet Sauvignon Wine during Storage

(2022) Zhendan Xue et al.   Foods

Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes

(2021) Antía Gonzalez Pereira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation

(2021) Hongcai Li et al.   FOOD CHEMISTRY

Acetylation of Malvidin-3-O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations

(2021) Xu Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Copigmentation evidence of phenolic compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon red wine from the Hexi Corridor region (China)

(2021) Bo Zhang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation

(2021) Sara Kalantari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems

(2021) Xu Zhao et al.   FOOD CHEMISTRY

Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction

(2020) Xin-Ke Zhang et al.   FOOD CHEMISTRY

Analytical techniques to recognize inclusion complexes formation involving monoterpenes and cyclodextrins: a study case with (–) borneol, a food ingredient

(2020) D.V.S. Santana et al.   FOOD CHEMISTRY

Application of cyclodextrin in food industry

(2020) Yang Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

(2020) Samanta Prat-García et al.   MOLECULES

Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles

(2020) Huijing Lan et al.   FOOD CHEMISTRY

Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study

(2019) Yunkui Li et al.   Frontiers in Chemistry

The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

(2019) Jing-Rong Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory

(2018) Yunkui Li et al.   Frontiers in Chemistry

An improved ISM method based on GRA for hierarchical analyzing the influencing factors of food safety

(2018) Xiaoyong Lin et al.   FOOD CONTROL

Chimonanthus praecox extract/cyclodextrin inclusion complexes: Selective inclusion, enhancement of antioxidant activity and thermal stability

(2017) Shu Zhang et al.   INDUSTRIAL CROPS AND PRODUCTS

Cyclodextrin-assisted liquid-solid extraction for determination of the composition of jujube fruit using ultrahigh performance liquid chromatography with electrochemical detection and quadrupole time-of-flight tandem mass spectrometry

(2016) Qiong-Yao Zhu et al.   FOOD CHEMISTRY

Exploring the effect of elevated storage temperature on wine composition

(2015) N. Scrimgeour et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Complexing of chlorogenic acid with β-cyclodextrins: Inclusion effects, antioxidative properties and potential application in grape juice

(2014) Ping Shao et al.   FOOD HYDROCOLLOIDS

Curcumin–β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application

(2013) Camila Sampaio Mangolim et al.   FOOD CHEMISTRY

Effect of cyclodextrins on the thermodynamic and kinetic properties of cyanidin-3-O-glucoside

(2013) Ana Fernandes et al.   FOOD RESEARCH INTERNATIONAL

Improved Stability of Chokeberry Juice Anthocyanins by β-Cyclodextrin Addition and Refrigeration

(2013) Luke R. Howard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY