Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant

(2015) Patiwit Loypimai et al.   Innovative Food Science & Emerging Technologies

Comparison of the activities of hydrophilic anthocyanins and lipophilic tocols in black rice bran against lipid oxidation

(2013) Xiumei Zhang et al.   FOOD CHEMISTRY

Phytochemical profile of a Japanese black–purple rice

(2013) Gema Pereira-Caro et al.   FOOD CHEMISTRY

Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice

(2012) Shao-qian CAO et al.   Agricultural Sciences in China

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

Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

(2012) Şelale Kara et al.   JOURNAL OF FOOD ENGINEERING

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

(2011) Zhaohua Hou et al.   FOOD RESEARCH INTERNATIONAL

Metabolite profiling of colored rice (Oryza sativa L.) grains

(2011) Thomas Frank et al.   JOURNAL OF CEREAL SCIENCE

Lipophilic and Hydrophilic Antioxidants and Their Antioxidant Activities in Purple Rice Bran

(2009) Sungjoon Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob

(2007) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Colour evaluation of freeze-dried roselle extract as a natural food colorant in a model system of a drink

(2007) Kiattisak Duangmal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY