Keywords: آنتوسیانین ; Anthocyanins; Calcium; Fruit color; Phenolics; Woodland strawberry;
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Keywords: آنتوسیانین ; Anthocyanins; Scopolamine; Acetylcholinesterase; Memory; Anxiety-like behavior
Keywords: آنتوسیانین ; Rice bran; Anthocyanins; Phenolics; Matrix metalloproteinases; Wound healing; Immunomodulation;
Keywords: آنتوسیانین ; Proanthocyanidins; Anthocyanins; Cardiovascular diseases; Metabolic effects; Cardioprotective effects;
Keywords: آنتوسیانین ; Absorption; Anthocyanins; Bioavailability; Metabolism; Microbiota;
Keywords: آنتوسیانین ; Anthocyanins; Comprehensive two-dimensional liquid chromatography (LC × LC); Hydrophilic interaction chromatography (HILIC); Reversed phase liquid chromatography (RP-LC); Phenolic compounds; Orthogonality
Keywords: آنتوسیانین ; Food analysis; Food composition; Winemaking practices; Tempranillo red wine; HPLC-DAD-MSn; Climate change; Oenological tannin; Flavanols; Phenolic acids; Anthocyanins; CIELAB
Keywords: آنتوسیانین ; Soil moisture; Leaf water potential; Anthocyanins; Phenols; Terroir;
Keywords: آنتوسیانین ; Phenolics; Anthocyanins; Carotenoids; Blueberry; Principal component analysis;
Keywords: آنتوسیانین ; Oak chip; Micro-oxygenation; Experimental design; Anthocyanins; Flavan-3-ols; Colour;
Keywords: آنتوسیانین ; Thermal processing; Ohmic heating; Anthocyanins; Acerola pulp;
Keywords: آنتوسیانین ; Dye-sensitized solar cells; Photostability; Anthocyanins; Remazol red; Coumarin dye;
Keywords: آنتوسیانین ; Grape juice concentrate; Processing; Antioxidant capacity; Phenolics; Anthocyanins; Procyanidins;
Keywords: آنتوسیانین ; SPI; soy protein isolate; CBP-SPI; cranberry polyphenol-SPI complex; ACN; anthocyanin; PAC; proanthocyanidin; Cranberry pomace; Polyphenols; Proanthocyanidins; Anthocyanins; Soy protein isolate;
Keywords: آنتوسیانین ; Pomegranate juice; Thermal pasteurization; Anthocyanins; Antioxidant capacity; Total phenolic compounds;
Keywords: آنتوسیانین ; Japanese black-purple rice; Anthocyanins; Flavones; Flavonols; Carotenoids; γ-Oryzanol;
Keywords: آنتوسیانین ; aronia czarnoowocowa; antocyjaniny; dziaÅanie przeciwutleniajÄ
ce; Black chokeberry; Anthocyanins; Antioxidative effect;
Keywords: آنتوسیانین ; Carbohydrates; Anthocyanins; Isoflavones; Fatty acids; Protein; Oil; Metabolomics; Partial least squares (PLS) analysis;
Keywords: آنتوسیانین ; Pomegranate juice; Microorganisms; Thermal pasteurisation; Colour parameters; Anthocyanins; Antioxidant capacity;
Keywords: آنتوسیانین ; Passion fruit; Spontaneously hypertensive rats; Blood pressure; Telemetry; Edulilic acid; Anthocyanins;
Keywords: آنتوسیانین ; Potato tuber peeling; Potato cooking methods; Anthocyanins; Ascorbic acid; Chlorogenic acid; Glycoalkaloids;
Keywords: آنتوسیانین ; ARBE; anthocyanin-rich black rice bran extract; CCl4; carbon tetrachloride; Cy-3-G; cyanidin-3-glucoside; Pn-3-G; peonidin-3-glucoside; SOD; superoxide dismutase; GSH-Px; glutathion peroxidase; TBARS; tiobarbituric acid reactive substances; MDA; malondial
Keywords: آنتوسیانین ; Anthocyanins; Copigmentation; Honeysuckle juice; Skullcap flavone;
Keywords: آنتوسیانین ; acgal; acetylgalactose; acglu; acetylglucose; ACNs; anthocyanins; ara; arabinose; AT; adipose tissue; BB; blueberry/bilberry(ies); BJ; biotransformation of blueberry juice; Cy; cyanidin; C3G; cyanidin-3-glucoside; Dp; delphinidin; D3G; delphinidin-3-gluco
Keywords: آنتوسیانین ; Blueberries; Liquid nitrogen; Osmotic dehydration; Epicuticular waxes; Diffusion; Anthocyanins;
Keywords: آنتوسیانین ; DHQ; dihydroquercetin; h; hexose; HCAs; hydroxycinnamic acids (coumaric, caffeic, ferulic or sinapic acids); O2PLS-DA; orthogonal partial least squares discriminant analysis; p; pentose; PCA; principal component analysis; Anthocyanins; Carrot; Feeding; Ph
Keywords: آنتوسیانین ; Colour; Phenolic compounds; Anthocyanins; Sensorial analyses; High pressure;
Keywords: آنتوسیانین ; Purple sweet potato; Polyphenols; Anthocyanins; Proteins; Ultrasound-assisted extraction; HPLC-DAD-ESI-MS2
Keywords: آنتوسیانین ; Dugesia japonica; Perfluorooctanoic acid (PFOA); Anthocyanins; Mitochondria; Total antioxidant capacity; Enzyme activities
Keywords: آنتوسیانین ; Polysaccharides; Biopolymers; Crosslinking; Edible films; Anthocyanins
Keywords: آنتوسیانین ; Anthocyanins; Mitochondrial dynamics; Beta-amyloid; Rotenone; Neuroprotection
Keywords: آنتوسیانین ; Vaccinium spp.; Fruit weights; Fruit harvest; Yield; Anthocyanins; Polyphenols;
Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts
Keywords: آنتوسیانین ; Cyanidin-3-O-glucoside (PubChem CID: 185664); Potassium bromide (PubChem CID: 253877); Disodium hydrogen phosphate (PubChem CID: 71180); Sodium dihydrogen phosphate (PubChem CID: 24204); Hydrogen peroxide (PubChem CID: 784); Hydrochloric acid (PubChem CID
Sanguinello and Tarocco (Citrus sinensis [L.] Osbeck): Bioactive compounds and colour appearance of blood oranges
Keywords: آنتوسیانین ; Sanguinello; Tarocco; Blood oranges; Anthocyanins; Flavonoids; Organoleptic quality;
In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato
Keywords: آنتوسیانین ; Antioxidant; Antidiabetic; Anthocyanins; Purple-fleshed sweet potato;
Interferences of anthocyanins with the uptake of lycopene in Caco-2 cells, and their interactive effects on anti-oxidation and anti-inflammation in vitro and ex vivo
Keywords: آنتوسیانین ; Anthocyanins; Lycopene; Interaction; Cellular antioxidant activity; Anti-inflammatory activity; Cellular uptake interference;
Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH
Keywords: آنتوسیانین ; Anthocyanins; Purple sweet potato extract; Degradation kinetics; Polymerization; Color changes;
Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties
Keywords: آنتوسیانین ; Sesamin (PubChem CID: 72307); Matairesinol (PubChem CID: 119205); Ferulic acid (PubChem CID: 445858); Cyanidin 3-O-glucoside (PubChem CID: 12303203); 5-Pentadecylresorcinol (PubChem CID: 76617); Tyrosol (PubChem CID: 10393); Catechin (PubChem CID: 9064);
Bioactive films of arrowroot starch and blackberry pulp: Physical, mechanical and barrier properties and stability to pH and sterilization
Keywords: آنتوسیانین ; Packaging; Anthocyanins; Color; Sterilization; Biopolymers;
Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Keywords: آنتوسیانین ; Arbutus unedo L.; Anthocyanins; Cyanidin-3-O-glucoside; Stability; Wafers;
A pH and NH3 sensing intelligent film based on Artemisia sphaerocephala Krasch. gum and red cabbage anthocyanins anchored by carboxymethyl cellulose sodium added as a host complex
Keywords: آنتوسیانین ; Artemisia sphaerocephala Krasch. gum; Carboxymethyl cellulose sodium; Anthocyanins; Film; pH sensing; Electrostatic interaction;
Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes
Keywords: آنتوسیانین ; (â)-Epicatechin (PubChem CID: 182232); Malvidin 3-O-glucoside (PubChem CID: 443652); Anthocyanins; Cabernet Franc; Polyphenols; Saccharomyces cerevisiae; Sensory attributes; Spectrophotometry; Torulaspora delbrueckii;
Short communicationAnthocyanins pattern variation in relation to thinning and girdling in commercial Sugrathirteen® table grape
Keywords: آنتوسیانین ; Anthocyanins; Thinning; Girdling; Sugrathirteen;
Influence of different rootstocks on yield precocity and fruit quality of 'Tarocco Scirè' pigmented sweet orange
Keywords: آنتوسیانین ; Anthocyanins; Blood orange; Citrus; Scion/rootstock combination; Trifoliate orange hybrids;
The natural approach to hair dyeing product with Cleistocalyx nervosum var. paniala
Keywords: آنتوسیانین ; Dyeing; Hair coloring; Cleistocalyx nervosum var. paniala; Anthocyanins;
à côté calibration - Making optimal use of time and space in quantitative high performance thin layer chromatography
Keywords: آنتوسیانین ; Anthocyanins; Densitometry; HPTLC; Matrix; Quantitation; Triticum aestivum;
Function analysis of anthocyanidin synthase from Morus alba L. by expression in bacteria and tobacco
Keywords: آنتوسیانین ; Anthocyanidin synthase; Anthocyanins; Dioxygenase; Ectopic Expression; Flavonoids; Mulberry; Pigments; Plant tolerance to abiotic stress; Quercetin; Secondary metabolites; Transgenic tobacco;
Controlled water deficit modifies the phenolic composition and sensory properties in Cabernet Sauvignon wines
Keywords: آنتوسیانین ; Controlled water deficit; Cabernet Sauvignon; Phenolic compounds; Anthocyanins; Sensory evaluation; Wine;
Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region
Keywords: آنتوسیانین ; Maule Valley wines; Phenolic composition; Anthocyanins; Polysaccharides; Colorimetric characteristics;
Digestive glands extraction and precise pigment analysis support the exclusion of the carnivorous plant Dionaea muscipula Ellis from the Caryophyllales order
Keywords: آنتوسیانین ; Anthocyanins; Betalains; Bioactive; Dionaea muscipula Ellis; Red pigment; Digestive gland;