Detalles de la búsqueda
1.
Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors.
Int J Mol Sci
; 22(9)2021 Apr 27.
Artículo
en Inglés
| MEDLINE | ID: mdl-33925312
2.
Unraveling the molecular mechanisms of color expression in anthocyanins.
Phys Chem Chem Phys
; 21(17): 8757-8766, 2019 Apr 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-30968901
3.
Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: first action 2012.24.
J AOAC Int
; 96(4): 705-11, 2013.
Artículo
en Inglés
| MEDLINE | ID: mdl-24000740
4.
Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(s), and cocoa flavanol extracts by normal phase high-performance liquid chromatography: collaborative study.
J AOAC Int
; 95(4): 1153-60, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22970585
5.
Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue.
Sci Adv
; 7(15)2021 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-33827818
6.
The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution.
Food Funct
; 10(10): 6740-6751, 2019 Oct 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-31576890
7.
Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
Food Res Int
; 120: 688-696, 2019 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-31000287
8.
Molar absorptivities (ε) and spectral and colorimetric characteristics of purple sweet potato anthocyanins.
Food Chem
; 271: 497-504, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30236708
9.
Impact of location, type, and number of glycosidic substitutions on the color expression of o-dihydroxylated anthocyanidins.
Food Chem
; 268: 416-423, 2018 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30064778
10.
High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phase.
J Agric Food Chem
; 54(5): 1571-6, 2006 Mar 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-16506802
11.
Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.
Food Chem
; 197(Pt A): 900-6, 2016 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26617032
12.
Effects of Growth Temperature and Postharvest Cooling on Anthocyanin Profiles in Juvenile and Mature Brassica oleracea.
J Agric Food Chem
; 64(7): 1484-93, 2016 Feb 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-26828966
13.
Cultivation conditions and selenium fertilization alter the phenolic profile, glucosinolate, and sulforaphane content of broccoli.
J Med Food
; 8(2): 204-14, 2005.
Artículo
en Inglés
| MEDLINE | ID: mdl-16117613
14.
Development of a quantitative high-performance liquid chromatography-photodiode array detection measurement system for phenolic acids.
J Chromatogr A
; 1038(1-2): 97-105, 2004 Jun 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-15233525
15.
Phenolic acids in foods: an overview of analytical methodology.
J Agric Food Chem
; 51(10): 2866-87, 2003 May 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-12720366
16.
Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
J Agric Food Chem
; 62(30): 7524-31, 2014 Jul 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-24991694
17.
Photochemically Generated Arylnitrenium Ions: Laser Flash Photolysis and Product Studies of the Photochemistry of N-tert-Butyl-3-methyl-6-chloroanthranilium Ions.
J Org Chem
; 61(9): 3195-3199, 1996 May 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-11667186
18.
Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples.
J Chromatogr A
; 1216(24): 4831-40, 2009 Jun 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-19426987
19.
Discriminating between cultivars and treatments of broccoli using mass spectral fingerprinting and analysis of variance-principal component analysis.
J Agric Food Chem
; 56(21): 9819-27, 2008 Nov 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-18841983
20.
UV spectral fingerprinting and analysis of variance-principal component analysis: a useful tool for characterizing sources of variance in plant materials.
J Agric Food Chem
; 56(14): 5457-62, 2008 Jul 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-18572954