Extraction methods and food uses of a natural red colorant from dye sorghum

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

(2015) Wieslaw Wiczkowski et al.   FOOD CHEMISTRY

Anthocyanins

(2015) Taylor C Wallace et al.   Advances in Nutrition

Thermal stability of 3-deoxyanthocyanidin pigments

(2014) Liyi Yang et al.   FOOD CHEMISTRY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Wheat bran particle size influence on phytochemical extractability and antioxidant properties

(2013) Lauren Renee Brewer et al.   FOOD CHEMISTRY

Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability

(2013) A. Arocas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product Biofunctionality

(2013) A. P. Polycarpe Kayodé et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Highly Stable Dimeric 3-Deoxyanthocyanidin Pigments from Sorghum bicolor Leaf Sheath

(2012) Bhimalingeswarappa Geera et al.   JOURNAL OF FOOD SCIENCE

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

(2011) Özge Turfan et al.   FOOD CHEMISTRY

Uncommonly High Levels of 3-Deoxyanthocyanidins and Antioxidant Capacity in the Leaf Sheaths of Dye Sorghum

(2011) A. P. Polycarpe Kayodé et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of antioxidant pigments from dye sorghum leaf sheaths

(2011) A.P.P. Kayodé et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis

(2010) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

(2008) Joseph M. Awika   FOOD RESEARCH INTERNATIONAL

Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins

(2008) Leonnard Ojwang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The supply of bioavailable iron and zinc may be affected by phytate in Beninese children

(2007) Evariste Comlan Simon Mitchikpe et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS