β-Cyclodextrin-assisted extraction of phenolic compounds from pomegranate (Punica granatum L.) peel: A new strategy for anthocyanin copigmentation

Green extraction of bioactive compounds of pomegranate peel using β-Cyclodextrin and ultrasound

(2020) Sara Kalantari et al.   MAIN GROUP CHEMISTRY

Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes

(2020) Wei Quan et al.   FOOD CHEMISTRY

pH-dependent antioxidant stability of black rice anthocyanin complexed with cycloamylose

(2020) Yun-Kyoung Jung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomegranate Fruit and Juice (cv. Mollar), Rich in Ellagitannins and Anthocyanins, Also Provide a Significant Content of a Wide Range of Proanthocyanidins

(2019) Huertas M. Díaz-Mula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality stability of clear pomegranate juice treated with cyclodextrin

(2019) Aslı Arslan Kulcan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models

(2019) Parizad Tutunchi et al.   FOOD CHEMISTRY

Optimization of process variables of probe ultrasonic‐assisted extraction of phenolic compounds from the peel of Punica granatum Var. Bhagwa and it's chemical and bioactivity characterization

(2019) Rimpi Foujdar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

An investigation on phytochemical, antioxidant and antibacterial properties of extract from Eryngium billardieri F. Delaroche

(2019) Mansoureh Sadat Daneshzadeh et al.   Journal of Food Measurement and Characterization

Phenolic compounds as beneficial phytochemicals in pomegranate ( Punica granatum L.) peel: A review

(2018) Balwinder Singh et al.   FOOD CHEMISTRY

Blackberry anthocyanins: β-Cyclodextrin fortification for thermal and gastrointestinal stabilization

(2018) Ana Fernandes et al.   FOOD CHEMISTRY

Preparation and characterization of microparticles of β-cyclodextrin/glutathione and chitosan/glutathione obtained by spray-drying

(2018) Vanessa Webber et al.   FOOD RESEARCH INTERNATIONAL

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

(2018) Linlin Fan et al.   FOOD CHEMISTRY

Green extraction of polyphenols from whole pomegranate fruit using cyclodextrins

(2017) Amalia C. Diamanti et al.   FOOD CHEMISTRY

Influence of copigmentation on the stability of spray dried anthocyanins from blackberry

(2017) Fabian Weber et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomegranate peel extract ameliorates autoimmunity in animal models of multiple sclerosis and type 1 diabetes

(2017) Ivana Stojanović et al.   Journal of Functional Foods

Pomegranate peel extract polyphenols induced apoptosis in human hepatoma cells by mitochondrial pathway

(2016) Bingbing Song et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice

(2016) Danijela Bursać Kovačević et al.   FOOD CHEMISTRY

Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage

(2016) Ayşe Navruz et al.   FOOD CHEMISTRY

Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage

(2016) Yolanda Aguilera et al.   FOOD CHEMISTRY

Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice

(2016) Sunisa Roidoung et al.   FOOD CHEMISTRY

Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids

(2016) Milad Kazemi et al.   FOOD CHEMISTRY

Evaluation of different extraction methods from pomegranate whole fruit or peels and the antioxidant and antiproliferative activity of the polyphenolic fraction

(2016) Alessandra Masci et al.   FOOD CHEMISTRY

Extraction of anthocyanins from pericarp and lipids from seeds of mangosteen (Garcinia mangostana L.) by Ultrasound-assisted extraction (UAE) and evaluation of pericarp extract enriched functional ice-cream

(2016) Lawan Hiranrangsee et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pomegranate peel and peel extracts: Chemistry and food features

(2015) Saeed Akhtar et al.   FOOD CHEMISTRY

Antifungal activity of pomegranate peel extract and isolated compound punicalagin against dermatophytes

(2014) Simone R Foss et al.   Annals of Clinical Microbiology and Antimicrobials

Effect of pasteurization process and storage on color and shelf-life of pomegranate juices

(2013) Salud Vegara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development

(2013) Mustafa Çam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synthesis and characterization of nano-encapsulated catechin by molecular inclusion with beta-cyclodextrin

(2012) Kiruba Krishnaswamy et al.   JOURNAL OF FOOD ENGINEERING

Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

(2008) Hamidreza Alighourchi et al.   JOURNAL OF FOOD ENGINEERING