Keywords: آنتوسیانین ; Heat-resistant; Blueberry jam; Modified starch; Anthocyanins
مقالات ISI آنتوسیانین (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: آنتوسیانین ; Polyphenols; Anthocyanins; Conventional solvent extraction; Ultrasound-assisted extraction; Anthocyanin composition; HPLC analysis
Keywords: آنتوسیانین ; Plum; Reddening; Translucency; Anthocyanins; Pectins; Ethylene
Keywords: آنتوسیانین ; Herbaceous peony; Anthocyanins; Red colour; Anatomical analysis;
Keywords: آنتوسیانین ; Ohmic heating; Moderate electric field; Extraction; Anthocyanins; HPLC
Keywords: آنتوسیانین ; Antioxidant enzymes; Anthocyanins; Rice; Salt stress
Keywords: آنتوسیانین ; By-products; HPLC-DAD-ESI-MSn; Phenolic acids; Flavonoids; Anthocyanins;
Keywords: آنتوسیانین ; Prunus avium; Postharvest technology; Sweet cherry products; Anthocyanins; Phenolic compounds; Value adding
Keywords: آنتوسیانین ; Alcohol-free red wine; Anthocyanins; Malvidin-3-O-glucoside; Blood pressure; Oxidative stress; Magnesium; RW; red wine; AFRW; alcohol-free red wine; ROS; reactive oxygen species; SHR; spontaneously hypertensive rats; eNOS; endothelial nitric oxide synthas
Keywords: آنتوسیانین ; Red cabbage; Purple carrot; Anti-inflammatory activity; Anthocyanins; Phenolic compounds
Keywords: آنتوسیانین ; Anthocyanins; Berry quality; Economic efficiency; Partial root-zone irrigation; Polyphenols; Regulated deficit irrigation; Water use efficiency;
Keywords: آنتوسیانین ; Delphinidin-3-O-glucoside; Petunidin 3-(p-coumaroylrutinoside) 5-glucoside; Peonidin; Chlorogenic acid; Neochlorogenic acid; Food analysis; Food composition; Fertilisation; Nitrogen; Potassium; Blue potato; Polyphenolics; Anthocyanins; Antioxidant capacit
Keywords: آنتوسیانین ; Del; Delila; F3â²5â²H; flavonoid 3â²5â²-hydroxylas; PAL; phenylalanine ammonia-lyase; Ros1; Rosea1; Anthocyanins; Transgenic tomatoes; Delila; Rosea1;
Keywords: آنتوسیانین ; Anthocyanins; Color; Pomegranate juice; Cold atmospheric gas phase plasma;
Keywords: آنتوسیانین ; Heat treatment; Microbiology; Anthocyanins; Bioactivity; Shelf life;
Keywords: آنتوسیانین ; AOB; Area over baseline; Cmax; Maximum concentration; CON; Control treatment; DVP-SI; Digital volume pulse stiffness index; DVP-RI; Digital volume pulse reflection index; GIP; Glucose-dependent insulinotropic polypeptide; GLP-1; Glucagon-like peptide-1; H
Keywords: آنتوسیانین ; Anthocyanins; Colour stability; Gum arabic; Beverage system;
Keywords: آنتوسیانین ; FTIR; Andean potatoes; Anthocyanins; Phenolics; Sugars; Portable spectrometers;
Keywords: آنتوسیانین ; Malvidin-3-O-glucoside (PubChem CID: 5464047); Shikimic acid (PubChem CID: 8742); Succinic acid (PubChem CID: 1110); Citric acid (PubChem CID: 611); 2,3-Butanediol (PubChem CID: 262); Beta-d-glucose (PubChem CID: 64689); Histidine (PubChem CID: 6274); Leu
Keywords: آنتوسیانین ; Vitis vinifera L.; Tempranillo; Foliar application; Anthocyanins; Flavonols; Non-flavonoid; Methyl jasmonate; Chitosan; Yeast extract;
Keywords: آنتوسیانین ; Purple-fleshed potato; Anthocyanins; Extraction; Adsorption; Purification; Scale-up;
Keywords: آنتوسیانین ; Wine; Bottling storage; Oxygen; Color; Anthocyanins;
Keywords: آنتوسیانین ; Tannins; Flavonoids; Anthocyanins; Folin-Ciocalteu; UV/VIS spectrophotometry;
Keywords: آنتوسیانین ; Pigments; Vitis vinifera L; Vitisins; Metabolites; Viticulture; Wine; Anthocyanins;
Keywords: آنتوسیانین ; Tart cherry; Anthocyanins; Rats; Tissue distribution; Bioavailability;
Keywords: آنتوسیانین ; Anthocyanins; Total phenolics; Anti-oxidant activity; Time-resolved fluorescence techniques;
Keywords: آنتوسیانین ; Sulphur dioxide; Polyphenols; Anthocyanins; Flavonoids; Proanthocyanidins; Sulphur dioxide (PubChem CID: 1119); Anthocyanins (PubChem CID: 5318979); Proanthocyanidins (PubChem CID: 108065);
Keywords: آنتوسیانین ; DMACA; p-dimethylaminocinnamaldehyde; EAC; extractable anthocyanin content; EFC; extractable flavanol content; EPC; extractable total phenolic content; H; Mahalanobis distance; MPLS; modified partial least squares; MSC; multiplicative scatter correction;
Keywords: آنتوسیانین ; All-trans-β-carotene (PubChem CID: 5280489); 9Z-β-Carotene (PubChem CID: 9828626); β-Cryptoxanthin (PubChem CID: 5281235)Sweet potato; Carotenoids; Anthocyanins; Home-processing; Food composition; Food analysis; All-trans-β-carotene; 13Z-β-Carotene
Keywords: آنتوسیانین ; SC-CO2, supercritical carbon dioxide; TAC, total anthocyanin content; DW, dry weight; IR, infrared drying; IRI, infrared impingement drying; MW, microwave-assisted hot-air drying; FD, freeze drying; MC, moisture contentBilberry; Press cake; Anthocyanins;
Keywords: آنتوسیانین ; Strawberry puree; Low-sugar jam; Anthocyanins; Color parameters; Organic; Conventional
Keywords: آنتوسیانین ; Purple basil; Elicitation; Anthocyanins; Antioxidant properties; Enzyme inhibition;
Keywords: آنتوسیانین ; Purple-red-fleshed potato varieties; Potato chips; Polyphenols; Anthocyanins; Antioxidant activity;
Keywords: آنتوسیانین ; Anthocyanins; Blackberries; Flavonols; Phenolic compounds; Postharvest; Storage;
Keywords: آنتوسیانین ; Purple wheat; Biscuits; Anthocyanins; Volatile compounds
Keywords: آنتوسیانین ; Anthocyanins; n-3 PUFA; Liver; Rat; Human;
Keywords: آنتوسیانین ; Quercetin (PubChem CID: 5280343); Gallic acid (PubChem CID: 370); Cyanidin-3-glucoside (PubChem CID: 441667); 1,1-Diphenyl-2-(2,4,6-trinitrophenyl)hydrazine (PubChem CID: 86650676); Grape peels; Plum peels; Anthocyanins; Flavonols; Pulsed electric fields;
Keywords: آنتوسیانین ; Anthocyanins; Cytokines; Flavonoids; Fractalkine; High-fat diet; Neuroinflammation;
Keywords: آنتوسیانین ; Purple sweet potato; Anthocyanins; Pre-heating; Polyphenol oxidase inhibition
Keywords: آنتوسیانین ; Grape juice; Polyphenols; Anthocyanins; Flavonoids; Antioxidant activity; FRAP; ABTS; Folin-Ciocalteu; Food analysis; Food composition
Keywords: آنتوسیانین ; Anthocyanins; Microbial metabolism; Gut microbiota; Phenolic acids; Cyclodextrin; Short chain fatty acidsCyanidin-3-glucoside (PubChem CID: 12303203); Delphinidin-3-glucoside (PubChem CID: 443650); Malvidin-3-glucoside (PubChem CID: 443652); Ferulic acid
Keywords: آنتوسیانین ; Anthocyanins; Ascorbate peroxidase; Catalase; Peroxidase; Phenolics; Postharvest senescence; Superoxide dismutase
Keywords: آنتوسیانین ; Maceration enzymes; Skin mechanical properties; Extraction; Anthocyanins; Wine grapes
Keywords: آنتوسیانین ; Altitude; Fragaria x ananassa; Anthocyanins; Antioxidant potential; Flavonoids; Site effect
Keywords: آنتوسیانین ; Anthocyanins; Vitisins; Flavylium network; Wine;
Keywords: آنتوسیانین ; Coloured potatoes; Snacks; Antioxidant activity; Polyphenols; Anthocyanins;
Keywords: آنتوسیانین ; Wine; Merlot; Syrah; Metal content; Polyphenols; Anthocyanins; Malvidin-3-O-glucoside (PubChem CID: 443652); Petunidin-3-O-glucoside (PubChem CID: 443651); Delphinidin-3-O-glucoside (PubChem CID: 443650); Quercetin (PubChem CID: 5280343); Myricetin (PubCh
Keywords: آنتوسیانین ; Anthocyanins; Phenolic content; Antioxidant activity; Physical properties; Cultivars;
Keywords: آنتوسیانین ; Anthocyanins; Nutraceuticals; Stability; Proteins; Delivery systems;
Keywords: آنتوسیانین ; Supercritical carbon dioxide; High pressure carbon dioxide; Strawberries; Enzyme activity; Anthocyanins; Kinetic rate constant