Effect of temperature and pH on stability of anthocyanin obtained from blueberry

Antimicrobial activity and differentiation of anthocyanin profiles of rabbiteye and highbush blueberries using HPLC–DAD–ESI-MS n and multivariate analysis

(2016) Paula Becker Pertuzatti et al.   Journal of Functional Foods

Effect of methyl jasmonate on the anthocyanin content and antioxidant activity of blueberries during cold storage

(2014) Xiaojie Huang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Blueberry estimated harvest from seven new cultivars: Fruit and anthocyanins

(2013) Jessica Scalzo et al.   FOOD CHEMISTRY

Effect of Time and Storage Temperature on Anthocyanin Decay and Antioxidant Activity in Wild Blueberry (Vaccinium angustifolium) Powder

(2013) Daniela Fracassetti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fruit quality, anthocyanin and total phenolic contents, and antioxidant activities of 45 blueberry cultivars grown in Suwon, Korea

(2013) Jin Gook Kim et al.   Journal of Zhejiang University-SCIENCE B

Antioxidant anthocyanins screening through spectrum–effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbiteye blueberry in China

(2011) Li-Qiong Sun et al.   FOOD CHEMISTRY

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

(2010) Ramesh C. Khanal et al.   FOOD RESEARCH INTERNATIONAL

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

(2010) Roman Buckow et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids

(2010) Cony Gauche et al.   SCIENTIA AGRICOLA

Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

(2009) Filipa Queiroz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of anthocyanins in various cultivars of highbush and rabbiteye blueberries

(2008) Virachnee Lohachoompol et al.   FOOD CHEMISTRY

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

(2008) Joseph M. Awika   FOOD RESEARCH INTERNATIONAL

Effect of heat treatment on total phenolic and anthocyanin contents as well as antioxidant activity of the extract from Aspergillus awamori-fermented black soybeans, a healthy food ingredient

(2008) Yi-Ching Lin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of Cooking on the Anthocyanins, Phenolic Acids, Glycoalkaloids, and Resistant Starch Content in Two Pigmented Cultivars of Solanum tuberosum L.

(2008) Nadia Mulinacci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat Stability of Strawberry Anthocyanins in Model Solutions Containing Natural Copigments Extracted from Rose (Rosa damascena Mill.) Petals

(2008) Vasil Shikov et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of Anthocyanins, Anthocyanidins, and Antioxidant Activity in Bilberry Extract during Dry Heating

(2008) X. Yue et al.   JOURNAL OF FOOD SCIENCE

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE