Large-scale isolation of high-purity anthocyanin monomers from mulberry fruits by combined chromatographic techniques

Comparison of the origin and phenolic contents ofLycium ruthenicumMurr. by high-performance liquid chromatography fingerprinting combined with quadrupole time-of-flight mass spectrometry and chemometrics

(2017) Irma Belinda Yossa Nzeuwa et al.   JOURNAL OF SEPARATION SCIENCE

Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry

(2016) Yao Chen et al.   FOOD CHEMISTRY

Fast determination of anthocyanins and free pelargonidin in fruits, fruit juices, and fruit wines by high-performance liquid chromatography using a core-shell column

(2016) Sercan Yıldırım et al.   JOURNAL OF SEPARATION SCIENCE

Isolation and purification of two antioxidant isomers of resveratrol dimer from the wine grape by counter-current chromatography

(2016) Qingjun Kong et al.   JOURNAL OF SEPARATION SCIENCE

Characterisation of Fragaria vesca fruit from Italy following a metabolomics approach through integrated mass spectrometry techniques

(2016) Gilda D'Urso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells

(2015) Rassarin Chatthongpisut et al.   FOOD CHEMISTRY

The effects of juice processing on black mulberry antioxidants

(2015) Merve Tomas et al.   FOOD CHEMISTRY

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

High-Performance Liquid Chromatography Separation of cis–trans Anthocyanin Isomers from Wild Lycium ruthenicum Murr. Employing a Mixed-Mode Reversed-Phase/Strong Anion-Exchange Stationary Phase

(2015) Hongli Jin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid separation of cyanidin-3-glucoside and cyanidin-3-rutinoside from crude mulberry extract using high-performance countercurrent chromatography and establishment of a volumetric scale-up process

(2015) Soo-Jung Choi et al.   JOURNAL OF SEPARATION SCIENCE

Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries

(2015) Sang Gil Lee et al.   PLANT FOODS FOR HUMAN NUTRITION

Separation and Identification of Anthocyanin Extracted from Mulberry Fruit and the Pigment Binding Properties toward Human Serum Albumin

(2014) Feng Sheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid quantitative analysis of individual anthocyanin content based on high-performance liquid chromatography with diode array detection with the pH differential method

(2014) Huayin Wang   JOURNAL OF SEPARATION SCIENCE

Separation, Identification, Antioxidant, and Anti-Tumor Activities ofHibiscus sabdariffaL. Extracts

(2014) Bingtao Zhang et al.   SEPARATION SCIENCE AND TECHNOLOGY

Isolation of cyanidin 3-glucoside from blue honeysuckle fruits by high-speed counter-current chromatography

(2013) Liang Chen et al.   FOOD CHEMISTRY

Increasing the large scale feasibility of a solid phase extraction procedure for the recovery of natural antioxidants from olive mill wastewaters

(2012) Alberto Scoma et al.   CHEMICAL ENGINEERING JOURNAL

Adsorption and Desorption Properties of Macroporous Resins for Anthocyanins from the Calyx Extract of Roselle (Hibiscus sabdariffa L.)

(2012) Xiu-Lian Chang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparative Isolation of Anthocyanins from Japanese Purple Sweet Potato (Ipomoea batatas L.) Varieties by High-Speed Countercurrent Chromatography

(2010) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry

(2009) Jeremy S. Barnes et al.   JOURNAL OF CHROMATOGRAPHY A