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Phytotherapy: emerging therapeutic option in urologic diseaseIdentification and expression analysis of MATE genes involved in flavonoid transport in blueberry plantsThe effect of cooking on the phytochemical content of vegetables.Antihypertriglyceridemia and anti-inflammatory activities of monascus-fermented dioscorea in streptozotocin-induced diabetic rats.Effects of sulfur water extraction on anthocyanins properties of tepals in flower of saffron (Crocus sativus L).Impacts of temperature on the stability of tropical plant pigments as sensitizers for dye sensitized solar cellsChemical interactions between additives in foodstuffs: a review.Fast and Simple Discriminative Analysis of Anthocyanins-Containing Berries Using LC/MS Spectral Data.In vivo antioxidant, hypoglycemic, and anti-tumor activities of anthocyanin extracts from purple sweet potatoThe Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.Methods for the determination of European Union-permitted added natural colours in foods: a review.Structure-activity relationships of anthocyanidin glycosylation.Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.The effect of anthocyanin on the prostate in an andropause animal model: rapid prostatic cell death by apoptosis is partially prevented by anthocyanin supplementation.Ferritin cage for encapsulation and delivery of bioactive nutrients: From structure, property to applications.Effect of processing on physicochemical composition, bioactive compounds and enzymatic activity of yellow mombin (Spondias mombin L.) tropical juice.Anthocyanins in grapes and grape products.Inheritance analysis and mapping of quantitative trait loci (QTL) controlling individual anthocyanin compounds in purple barley (Hordeum vulgare L.) grains.Evaluation of microscopic structure of Justicia wynaadensis and the stability of its color extracted by using conventional and microwave extraction methodAntioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powderSynthesis of 8-Aryl-O-methylcyanidins and Their Usage for Dye-Sensitized Solar Cell Devices.Microencapsulation by spray-drying of bioactive compounds extracted from blackberry (rubus fruticosus).Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries.Activity and mechanism of the antioxidant properties of cyanidin-3-O-beta-glucopyranoside.The stability of natural red/pink food colours in ultrahigh-temperature (UHT) products.Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: 'saba' and 'agresto'.CD38 modulates respiratory syncytial virus-driven pro-inflammatory processes in human monocyte-derived dendritic cells.Delphinidin, a dietary anthocyanidin, inhibits vascular endothelial growth factor receptor-2 phosphorylation.A FUSCA gene of Arabidopsis encodes a novel protein essential for plant development.Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.Model development and process optimization for solvent extraction of polyphenols from red grapes using Box-Behnken design.Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.A Continuous Procedure Based on Column Chromatography to Purify Anthocyanins from Schisandra chinensis by a Macroporous Resin plus Gel Filtration Chromatography.A Possible Role for Singlet Oxygen in the Degradation of Various Antioxidants. A Meta-Analysis and Review of Literature Data.Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time.Physicochemical and sensory characteristics of red wines from the rediscovered autochthonous Tintilia grapevine grown in the Molise region (Italy)Differences in Colour Gamut Obtained with Three Synthetic Red Food Colourants Compared with Three Natural Ones: pH and Heat Stability
P2860
Q26824548-10E7972F-1242-49C9-84D3-00B03F4E850EQ28544444-9F6C9890-E7A3-445F-974A-83CEB59C4BD5Q34384828-5C4E3AB1-3D73-4CBB-97E9-2678BC51AA5DQ35055027-BBAA4834-6809-4BB4-A3E9-D9609DD801CCQ35074695-FADF1A72-15EC-494F-9E3C-BEAABC8EC65EQ35140731-53B32616-5EA1-4167-8560-A5A1EEC3C89EQ35644680-59820A77-8410-4892-8B73-F1B608F0CB4CQ36356422-FDC49357-25E3-4E32-A2E8-1AA80167F6D9Q37229815-BC873E90-7658-4187-AD47-042192CD2C00Q37690707-6D3889BC-E8E2-452F-87ED-303271B225F4Q37855699-F144FB02-C9E1-45C6-84A8-2258B8B5B0E1Q38208970-47247B1A-770A-48CA-A8B8-5ED3B7128A7BQ38219162-8E4C94F3-F466-4DA1-83D6-9407B65D03B7Q38253709-6B8F5EE6-E281-414B-BD93-3DA8A552FC35Q38776237-E4B31A4C-3171-4C39-9522-DE91496355E8Q38964956-4319E980-B586-4CFA-8C85-0F10F1782ABEQ40422991-C203AE9A-1CAE-4E82-96F0-734156D54A8EQ41497758-7566AB48-2A48-41CB-AC10-4F368B2084F9Q41773157-BE56F7CE-8F35-44D2-880F-DA4DE65412C7Q41848779-5E61FAF6-0002-4713-BA35-8C64AAF4327AQ42317349-66EECDB4-6F87-412C-A17D-55A30446C375Q42356901-3354F791-E2C8-42FC-A95C-C0355D763ABCQ42545522-E509D5A5-1891-4380-B79D-82E33FB64F55Q43866522-9DBCCCDE-9156-48E3-BC21-AE6562B949F7Q44469647-CB2AB14A-7927-4D99-AC66-BC2B54E2DC6BQ45152444-C17D61DA-CF03-4E59-A5F7-D5D0780E9FB5Q45324208-9B88C9F1-5B4C-4543-805D-C8D24303391BQ46820538-2C6248B9-A054-4CB5-AABB-B406B7637700Q48086278-288657FB-0C2F-490A-BE55-92B664367824Q50268530-8D1C295B-4AA8-41BF-868E-0B5134585883Q50484865-4947403C-A3C4-4E0E-B4A4-91C76D4DE73FQ50515070-67011BAD-649F-447A-8388-FBFF36AB9041Q50519380-2994D07C-55C8-417B-B9C6-4F8AB5F973EFQ51307789-C51AA57F-0FFE-4B3A-8C29-3B150AFDD1F1Q52679073-06CF1B16-696F-43A4-81E6-2DA1CDB05515Q53097310-407D5C59-0D30-480D-A229-5BDC0522775BQ57640958-FBC5C748-56FC-4A4E-B233-32438BE44BC0Q58611281-A5E268CE-E428-4634-A8CD-B157EE5CA780
P2860
description
1989 nî lūn-bûn
@nan
1989 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
1989 թվականի հունվարին հրատարակված գիտական հոդված
@hy
1989年の論文
@ja
1989年論文
@yue
1989年論文
@zh-hant
1989年論文
@zh-hk
1989年論文
@zh-mo
1989年論文
@zh-tw
1989年论文
@wuu
name
Food colorants: anthocyanins.
@ast
Food colorants: anthocyanins.
@en
Food colorants: anthocyanins.
@nl
type
label
Food colorants: anthocyanins.
@ast
Food colorants: anthocyanins.
@en
Food colorants: anthocyanins.
@nl
prefLabel
Food colorants: anthocyanins.
@ast
Food colorants: anthocyanins.
@en
Food colorants: anthocyanins.
@nl
P2860
P1476
Food colorants: anthocyanins.
@en
P2093
Francis FJ
P2860
P304
P356
10.1080/10408398909527503
P577
1989-01-01T00:00:00Z