The colour degradation of anthocyanin-rich extract from butterfly pea (Clitoria ternatea L.) petal in various solvents at pH 7

Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

(2016) Patrick Trouillas et al.   CHEMICAL REVIEWS

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(2016)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Acetylated Anthocyanidin 3-O-di-glycosides in Red-purple Flowers and Grayed-purple Leaves of Saintpaulia ‘Tomoko’

(2015) Fumi Tatsuzawa et al.   Horticulture Journal

Real-time investigation of protein unfolding at an air–water interface at the 1 s time scale

(2013) Yohko F. Yano et al.   JOURNAL OF SYNCHROTRON RADIATION

Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

(2010) Jianxia Sun et al.   FOOD CHEMISTRY

Host−Guest Interactions between Molecular Clips and Multistate Systems Based on Flavylium Salts

(2009) Raquel Gomes et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Blue flower color development by anthocyanins: from chemical structure to cell physiology

(2009) Kumi Yoshida et al.   NATURAL PRODUCT REPORTS