Study of the scale isolation of anthocyanins from blue corn by flash chromatography

Retention mechanisms of acidic and basic analytes on the Pentafluorophenyl stationary phase using fluorinated eluent additives

(2022) Krit Lossmann et al.   JOURNAL OF CHROMATOGRAPHY A

Selectivity Control of the Separation of Anthocyanins: Replacing Acetonitrile for Methanol in the Mobile Phase

(2021) V. I. Deineka et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Evaluation of Anthocyanin Profiles in Various Blackcurrant Cultivars over a Three-Year Period Using a Fast HPLC-DAD Method

(2021) Barbora Šimerdová et al.   Foods

Anthocyanins: Factors Affecting Their Stability and Degradation

(2021) Bianca Enaru et al.   Antioxidants

Optimisation of extraction procedure and development of LC–DAD–MS methodology for anthocyanin analysis in anthocyanin-pigmented corn kernels

(2020) H.T. Hong et al.   FOOD CHEMISTRY

Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health

(2020) Alyssa Francavilla et al.   Nutrients

Updated pigment composition of Tisochrysis lutea and purification of fucoxanthin using centrifugal partition chromatography coupled to flash chromatography for the chemosensitization of melanoma cells

(2020) Raimundo Gonçalves de Oliveira-Júnior et al.   Algal Research-Biomass Biofuels and Bioproducts

Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review

(2020) Mamatha Chandra Singh et al.   FOOD RESEARCH INTERNATIONAL

Separation of anthocyanins extracted from red cabbage by adsorption onto chitosan films

(2019) Valéria V.L. Carvalho et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Enhanced process integration for the extraction, concentration and purification of di-acylated cyanidin from red cabbage

(2019) Jesús Antonio Valencia-Arredondo et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

(2018) El-Sayed M. Abdel-Aal et al.   FOOD CHEMISTRY

Extraction techniques and analysis of anthocyanins from food sources by mass spectrometry: An update

(2018) Paulina Ongkowijoyo et al.   FOOD CHEMISTRY

Techno-economic feasibility analysis of blue and purple corn processing for anthocyanin extraction and ethanol production using modified dry grind process

(2018) Pavel Somavat et al.   INDUSTRIAL CROPS AND PRODUCTS

Activated carbon cloth filled pipette tip for solid phase extraction of nickel(II), lead(II), cadmium(II), copper(II) and cobalt(II) as 1,3,4-thiadiazole-2,5-dithiol chelates for ultra-trace detection by FAAS

(2018) Mohamed A. Habila et al.   INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY

Application of carbon nanotubes in extraction and chromatographic analysis: A review

(2018) Zeid Abdullah ALOthman et al.   Arabian Journal of Chemistry

Antibacterial, Antioxidant Activity of Ethanolic Plant Extracts of Some Convolvulus Species and Their DART-ToF-MS Profiling

(2017) Asma’a Al-Rifai et al.   Evidence-based Complementary and Alternative Medicine

Changes in anthocyanidin levels during the maturation of color-fleshed potato ( Solanum tuberosum L.) tubers

(2017) Miloslav Šulc et al.   FOOD CHEMISTRY

A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes

(2017) Qian Li et al.   FOOD CHEMISTRY

Anthocyanin condensed forms do not affect color or chemical stability of purple corn pericarp extracts stored under different pHs

(2017) Diego Luna-Vital et al.   FOOD CHEMISTRY

Extraction optimization and identification of anthocyanins from Nitraria tangutorun Bobr. seed meal and establishment of a green analytical method of anthocyanins

(2017) Jun Sang et al.   FOOD CHEMISTRY

Anthocyanin profile of strawberry fruit as affected by extraction conditions

(2017) Nagihan M. Karaaslan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Survey of Anthocyanin Composition and Concentration in Diverse Maize Germplasms

(2017) Michael Paulsmeyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Effects of anthocyanins on the prevention and treatment of cancer

(2016) Bo-Wen Lin et al.   BRITISH JOURNAL OF PHARMACOLOGY

Flow-dependent separation selectivity for organic molecules on metal–organic frameworks containing adsorbents

(2016) Anton Peristyy et al.   CHEMICAL COMMUNICATIONS

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

(2016) Saraid Mora-Rochín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemistry, Pharmacology and Health Benefits of Anthocyanins

(2016) Antonella Smeriglio et al.   PHYTOTHERAPY RESEARCH

Dietary Bioactives: Establishing a Scientific Framework for Recommended Intakes

(2015) Taylor C Wallace et al.   Advances in Nutrition

Isolation of high-purity anthocyanin mixtures and monomers from blueberries using combined chromatographic techniques

(2014) Erlei Wang et al.   JOURNAL OF CHROMATOGRAPHY A

Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts

(2014) Anghel Brito et al.   MOLECULES

Hydrophilic interaction chromatographic analysis of anthocyanins

(2013) Chandré M. Willemse et al.   JOURNAL OF CHROMATOGRAPHY A

Adsorption behavior of natural anthocyanin dye on mesoporous silica

(2013) Yoshiumi Kohno et al.   JOURNAL OF PHYSICS AND CHEMISTRY OF SOLIDS

Simultaneous Analysis of Anthocyanin and Non-Anthocyanin Flavonoid in Various Tissues of Different Lotus (Nelumbo) Cultivars by HPLC-DAD-ESI-MSn

(2013) Sha Chen et al.   PLoS One

Optimization of IC Separation Based on Isocratic-to-Gradient Retention Modeling in Combination with Sequential Searching or Evolutionary Algorithm

(2013) Šime Ukić et al.   Journal of Analytical Methods in Chemistry

Extraction of anthocyanins from red cabbage and purification using adsorption

(2012) J. Chandrasekhar et al.   FOOD AND BIOPRODUCTS PROCESSING

A rapid validated UHPLC–PDA method for anthocyanins quantification from Euterpe oleracea fruits

(2012) A.L.S. Dias et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Anti-inflammatory effect of purified dietary anthocyanin in adults with hypercholesterolemia: A randomized controlled trial

(2012) Y. Zhu et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Isolation and identification of pelargonidin 3-glucoside in mangosteen pericarp

(2011) A.S Zarena et al.   FOOD CHEMISTRY

Scaling-up recycling chromatography

(2009) Pascal Scherpian et al.   CHEMICAL ENGINEERING SCIENCE

Anthocyanins from black soybean seed coats stimulate wound healing in fibroblasts and keratinocytes and prevent inflammation in endothelial cells

(2009) Irina Tsoy Nizamutdinova et al.   FOOD AND CHEMICAL TOXICOLOGY

Anthocyanins and their role in cancer prevention

(2008) Li-Shu Wang et al.   CANCER LETTERS

Recent Advances in Anthocyanin Analysis and Characterization

(2008) Cara Welch et al.   Current Analytical Chemistry

Chemical studies of anthocyanins: A review

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

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

(2008) A. Hager et al.   JOURNAL OF FOOD SCIENCE

Cyanidin-3-O-β-glucoside inhibits iNOS and COX-2 expression by inducing liver X receptor alpha activation in THP-1 macrophages

(2008) Qing Wang et al.   LIFE SCIENCES

Environmental-induced oxidative stress in neurodegenerative disorders and aging

(2008) Lucia Migliore et al.   MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS