Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

An analysis of Sorghum halepense’s behavior in presence of tropane alkaloids from Datura stramonium extracts

(2012) Monica Butnariu   Chemistry Central Journal

Relationships among twelve genotypes of roselle (Hibiscus sabdariffa L.) cultivated in western Mexico

(2011) Martha Isabel Torres-Morán et al.   INDUSTRIAL CROPS AND PRODUCTS

Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried

(2011) M.M. Ramírez-Rodrigues et al.   JOURNAL OF FOOD SCIENCE

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Pharmacological evidences for the extracts and secondary metabolites from plants of the genus Hibiscus

(2009) Elemar Gomes Maganha et al.   FOOD CHEMISTRY

Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity

(2009) Keisha R. Christian et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.)

(2008) Xiaoyan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the Temperature on the Spray Drying of Roselle Extracts (Hibiscus sabdariffa L.)

(2008) Salvador Gonzalez-Palomares et al.   PLANT FOODS FOR HUMAN NUTRITION

Identification of different alcoholic beverages by electronic nose coupled to GC

(2008) J RAGAZZOSANCHEZ et al.   SENSORS AND ACTUATORS B-CHEMICAL