Stabilization of Black Soybean Anthocyanin by Chitosan Nanoencapsulation and Copigmentation

Substituting whole grain flour for wheat flour: Impact on cake quality and glycemic index

(2013) In Young Bae et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Changes in anthocyanins in arils of chitosan-coated pomegranate (Punica granatum L. cv. Rabbab-e-Neyriz) fruit during cold storage

(2011) Feryal Varasteh et al.   FOOD CHEMISTRY

Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins

(2011) Puspita Sari et al.   FOOD CHEMISTRY

Stabilization of anthocyanin extract from jabuticaba skins by encapsulation using supercritical CO2 as solvent

(2011) Diego T. Santos et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF THERMAL PROCESSES ON ROSELLE ANTHOCYANINS ENCAPSULATED IN DIFFERENT POLYMER MATRICES

(2011) ZUHAILI IDHAM et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder

(2011) D.C. Estupiñan et al.   JOURNAL OF FOOD SCIENCE

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink

(2010) Vívian M. Burin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characteristics and Antioxidant Activity of Elsholtzia splendens Extract-Loaded Nanoparticles

(2010) Ji-Soo Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Encapsulation of blackberry anthocyanins by thermal gelation of curdlan

(2010) Daniela S. Ferreira et al.   JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Reaction rate constant of methane clathrate formation

(2009) Sebastien Bergeron et al.   FUEL

STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

(2009) MIRELA KOPJAR et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

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

Stability of Chitosan Nanoparticles forl-Ascorbic Acid during Heat Treatment in Aqueous Solution

(2008) Keum-Il Jang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Fabrication Parameters To Produce Chitosan−Tripolyphosphate Nanoparticles for Delivery of Tea Catechins

(2008) Bing Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Capacity of Seed Coat, Dehulled Bean, and Whole Black Soybeans in Relation to Their Distributions of Total Phenolics, Phenolic Acids, Anthocyanins, and Isoflavones

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro antioxidant properties of rutin

(2007) Jianxiong Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY