Keywords: آنتوسیانین; Anthocyanin; Coloration; Grape; Light; Postharvest; Temperature;
مقالات ISI آنتوسیانین (ترجمه نشده)
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Keywords: آنتوسیانین; MPEF; Anthocyanin; Vitamin C; Odor; Taste; Volatile compounds;
Keywords: آنتوسیانین; Gene stacking; Carotenoid; Anthocyanin; Purple tomato;
Keywords: آنتوسیانین; Chitosan; Agarose; Anthocyanin; Electrochemical writing; Food packaging;
Keywords: آنتوسیانین; Anthocyanin; Bilberry; Epigenetics; Leukemia; ROS;
Keywords: آنتوسیانین; purple rice; rice cooking; anthocyanin; antioxidant capacity; wet cooking;
Keywords: آنتوسیانین; Perilla frutescens; Labiatae; Anthocyanin; Cyanidin; HPLC analysis; Biosynthetic pathway; Acyltransferase; 5-O-glucosyltransferase specific to cyanidin 3-O-glucoside;
Keywords: آنتوسیانین; Anthocyanin; Hydrogen peroxide; Oxidation; Oxidation mechanism;
Keywords: آنتوسیانین; Interspecific hybrid grape; Cool climate; Valorisation; Winemaking; Flavan-3-ol; Anthocyanin; Pigment; CIELAB; Volatile compound;
Keywords: آنتوسیانین; DAP; days after planting; SPAR; Soil-Plant-Atmosphere-Research; VL; vine length; NOD; node number; LA; leaf area; LW; leaf weight; SW; stem weight; RW; root weight; TD; total dry weight; SR; storage root; LRL; longest root length; RCL; cumulative root len
Keywords: آنتوسیانین; Dye sensitized solar cells; Natural dyes; Anthocyanin; Photoelectric conversion efficiency; Extraction time;
Keywords: آنتوسیانین; Anthocyanin; Biosynthesis; Genetic regulation; Biofortification; Functional food; Nutraceutical; Plant breeding;
Keywords: آنتوسیانین; Light quality; Anthocyanin; Proanthocyanidin; Strawberry genotype; Gene expression;
Keywords: آنتوسیانین; Anthocyanin; Polyelectrolyte complexation; Co-pigmentation; Chitosan;
Keywords: آنتوسیانین; Ã-NADH; β-nicotinamide adenine dinucleotide; NaCl; sodium chloride; NaOH; sodium hydroxide; NED solution; N-(1-naphthyl) ethylenediamine solution; PAP1-D/fls1ko; ttg1; Low nitrogen; Salinity; Anthocyanin;
Keywords: آنتوسیانین; Purple wheat; Anthocyanin; Structural genes; MYB; MYC;
Keywords: آنتوسیانین; Gallic acid (PubChem CID: 370); Hydrochloric acid (HCl) (PubChem CID: 313); Potassium chloride (PubChem CID: 4873); Potassium sulfate (PubChem CID: 24507); Sodium acetate (PubChem CID: 517045); Sodium carbonate (PubChem CID:10340); 2,2â²-Azino-bis (3-eth
Keywords: آنتوسیانین; AFC; artificial food colorant; NC; anthocyanin; C3G; cyanidin-3-glucoside; Pg; pelargonidin; Pn; peonidin; Mal; malonyl-glucoside; PC; principal component; V; variety; Anthocyanin; Beverage; Color; Corn; Phenolic; Stability; Zea mays;
Keywords: آنتوسیانین; Anthocyanin; Caco-2; Bioaccessibility; Bioavailability; Bioconversion; Pigments; Microbiota; Food analysis; Food composition;
Keywords: آنتوسیانین; ACN; Anthocyanin; AOAC; Association of Official Analytical Chemists; ARAB; Arabinose; DAD; Diode Array Detector; EPL; É-poly-l-lysine; ESI; Electrospray Ionization; GAL; Galactose; GC; Gas Chromatography; GLC; Glucose; GMD; Golm Metabolome Database; HILI
Keywords: آنتوسیانین; Anthocyanin; Antioxidant; Color; Firmness; Phenolics;
Original research articleInter- and intra-seasonal changes in anthocyanin accumulation and global metabolite profiling of six blueberry genotypes
Keywords: آنتوسیانین; Delphinidin 3-glucoside (PubChem CID: 443650); Malvidin 3-glucoside (PubChem CID: 443652); Cyanidin 3-glucoside (PubChem CID: 92131208); Anthocyanin; HPLC; PCA; Blueberry; Metabolite profile; Genotype and seasonal variations; Food analysis; Food compositi
Keywords: آنتوسیانین; Bayberry fruit; Polyphenol; Anthocyanin; Qualitative characteristic;
Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions
Keywords: آنتوسیانین; β-glucan; Damaged starch; Arabinoxylan; Anthocyanin;
Keywords: آنتوسیانین; Colored potato; Anthocyanin; Enzyme gene; Transcription factor;
Keywords: آنتوسیانین; Anthocyanin; Enzyme engineering; Metabolic engineering; Microbial production; ANS; anthocyanidin synthase; CHI; chalcone isomerase; CHS; chalcone synthase; 4CL; 4-coumaroyl-CoA ligase; DFR; dihydroflavonol 4-reductase; DSSC; dye-sensitized solar cell; F3H
Keywords: آنتوسیانین; AP; action potential; PINII; proteinase inhibitor II; VP; variation potential; Abiotic stress; Anthocyanin; Electrical stimulation; Grapevine; Resveratrol;
Keywords: آنتوسیانین; Extraction; Supercritical fluids; Black carrot; Particle generation; Anthocyanin;
A comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes
Keywords: آنتوسیانین; ANC; anthocyanin; CF; condensed form; C3G; cyanidin-3-glucoside; GAE; gallic acid equivalent; Pg3G; Pelargonidin-3-glucoside; Pg36MG; Pelargonidin 3-O-(6â³-malonyl-glucoside); Pn3G; Peonidin-3-glucoside; C36MG; Cyanidin 3-O-(6â³-malonyl-glucoside); Pn36
Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates
Keywords: آنتوسیانین; Anthocyanin; Anthocyanin-metal chelate; Blue; Copigmentation; Brassica oleracea var. capitata f. rubra;
Vacuum infiltration of putrescine enhances bioactive compounds and maintains quality of blood orange during cold storage
Keywords: آنتوسیانین; Anthocyanin; Antioxidant activity; Ascorbic acid; Postharvest; Total phenolic content;
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
Keywords: آنتوسیانین; Anthocyanin; Color stability; Peptides; Tryptophan; Beverage system;
Keywords: آنتوسیانین; Soap aloe; Anthocyanin; Phytohormone; Antioxidant; Hormone;
Keywords: آنتوسیانین; AC; anthocyanin; CVD; CVD; T2DM; T2DM; NO; nitric oxide; IGM; impaired glucose tolerance; OS; oxidative stress; CHD; coronary heart disease; IHD; ischemic heart disease; ADP; adenosine diphosphate; AS; atherosclerosis; EC; endothelial cell; PGI2; prostagl
Keywords: آنتوسیانین; Punica granatum; Edible coating; Chitosan film; Anthocyanin; Gompertz model; Ascorbic acid (PubChem CID: 54670067); Chitosan (PubChem CID:71853); Cyanidin-3,5-di-O-glucoside (PubChem CID: 164999); cyanidin-3-glucoside (PubChem CID:197081); pelargonidin-3,
Encapsulation of anthocyanin in liposomes using supercritical carbon dioxide: Effects of anthocyanin and sterol concentrations
Keywords: آنتوسیانین; Anthocyanin; Encapsulation efficiency; In vitro release; Liposome; Supercritical carbon dioxide; Transmission electron microscopy;
Keywords: آنتوسیانین; Anthocyanin; Encapsulation; Liposome; Nanoparticle; Supercritical carbon dioxide; Transmission electron microscopy;
Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process
Keywords: آنتوسیانین; Punica granatum L.; Winemaking; Antioxidant properties; Volatile compound; Anthocyanin;
Keywords: آنتوسیانین; ABA; Anthocyanin; Chlorophyll; Color; Sucrose; Vitis vinifera; ABA; abscisic acid; RG; Red Globe; TS; Thompson Seedless; CS; Crimson Seedless; PAL; phenylalanine ammonia-lyase; CHS; chalcone synthase; CHI; chalcone isomerase; F3H; flavonoid 3-hydroxylase;
Inhibitory potential of anthocyanin-rich purple and red corn extracts on human colorectal cancer cell proliferation in vitro
Keywords: آنتوسیانین; Angiogenesis; Anthocyanins; Apoptosis; Colon cancer; Corn; Pigments; ANC; anthocyanin; BAX; B-cell leukaemia/lymphoma-2 associated X protein; BCL-2; B-cell leukaemia/lymphoma-2; C3G; cyanidin-3-O-glucoside; C3G-mal; cyanidin-3-O-(6â³-malonyl-glucoside);
Keywords: آنتوسیانین; Cilostazol; Enzymatically modified isoquercitrin; Reactive oxygen species; Colorectal cancer; Murine azoxymethane/dextran sodium sulphate-induced colorectal carcinoma model; AC; anthocyanin; ACF; aberrant crypt foci; ALA; α-lipoic acid; AOM; azoxymethane
Keywords: آنتوسیانین; Fm; maximal fluorescence level from dark adapted leaves; F0; minimal fluorescence level from dark-adapted leaves; Fv/Fm; maximal photochemical efficiency of the active center of PSII in the dark; Chl; Chlorophyll; Anth; anthocyanin; Trigonella foenum-grae
Keywords: آنتوسیانین; Purple sweet potato; Anthocyanin; Phenolic acid; Color; Molecular dynamic simulation;
Keywords: آنتوسیانین; Bio-hybrids; Bio-geo hybrids; Anthocyanin; Color change;
Keywords: آنتوسیانین; Natural extract; Sol-gel method; Anthocyanin; Tannin; Antioxidant; Antimicrobial;
Keywords: آنتوسیانین; Black carrot; Industrial processing; Natural colorant; Microencapsulation; Anthocyanin; Phenolic compound;
Keywords: آنتوسیانین; Plum; Phenolic content; Anthocyanin; HPLC; Total sugar content;
Keywords: آنتوسیانین; lettuce; anthocyanin; non-destructive measurement; machine vision method; color characteristic;
Keywords: آنتوسیانین; Apple (Malus domestica Borkh.); Anthocyanin; Bio-stimulant; Crop load; Fruit colour; Light reflection; Methionine; Mulch; PAL; Phosphonates; Sustainability;
Keywords: آنتوسیانین; Antioxidant activity; Anthocyanin; Cornelian cherry; Phenolic compounds; Probiotic; Viability