Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars

Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids

(2013) Naim Malaj et al.   FOOD CHEMISTRY

Thermodynamics and Kinetics of Cyanidin 3-Glucoside and Caffeine Copigments

(2013) Piedad M. Limón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS

(2013) Mi Jin Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Features of Copigmentation of Oenin with Different Polyphenol Copigments

(2013) Natércia Teixeira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Influence of a Flavan-3-ol Substituent on the Affinity of Anthocyanins (Pigments) toward Vinylcatechin Dimers and Proanthocyanidins (Copigments)

(2012) Frederico Nave et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics

(2011) Zhaohua Hou et al.   FOOD RESEARCH INTERNATIONAL

Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment

(2011) Qiuli Yan et al.   FOOD RESEARCH INTERNATIONAL

Thermal degradation kinetics of anthocyanins in grape juice and concentrate

(2011) Maria C. R. Hillmann 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

The chemical mechanism for Al3+ complexing with delphinidin: A model for the bluing of hydrangea sepals

(2010) Henry D. Schreiber et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits

(2009) Jianxia Sun et al.   FOOD CHEMISTRY

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

(2008) Joseph M. Awika   FOOD RESEARCH INTERNATIONAL

The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid

(2008) S. Kunsági-Máté et al.   FOOD RESEARCH INTERNATIONAL