Influence of Selected Factors on Anthocyanin Stability in Colored Potato Extracts

Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosumL.) during hot air drying

(2015) Ji Hoon Moon et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

(2015) Rana Muhammad Aadil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of colouring ability of main European elderberry (Sambucus nigraL.) varieties as potential resources of natural food colourants

(2015) Lilla Szalóki-Dorkó et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species

(2015) Roberto Tierno et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

(2014) Consuelo Iborra-Bernad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE

(2012) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anthocyanins: Natural Colorants with Health-Promoting Properties

(2010) Jian He et al.   Annual Review of Food Science and Technology

Influence of Copigmentation on Stability of Anthocyanins from Purple Potato Peel in Both Liquid State and Solid State

(2009) Chao Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) Kumi Yoshida et al.   NATURAL PRODUCT REPORTS

Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments

(2008) Joseph M. Awika   FOOD RESEARCH INTERNATIONAL

Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries

(2008) Jan Oszmiański et al.   LWT-FOOD SCIENCE AND TECHNOLOGY