Recent Advances on Stability of Anthocyanins
khodir madani
RUDN Journal of Agronomy and Animal Industries, 2018
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A Review: Separation and Chemical Properties of Anthocyanins Used for Their Qualitative and Quantitative Analysis
Robert Jackman
Journal of Food Biochemistry, 1987
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Optimal conditions for anthocyanins extracting from some food wastes
Enas al-Shurait, Caspian Journal of Environmental Sciences
Caspian Journal of Environmental Sciences, 2022
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A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat
Simona Oancea
Antioxidants
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Study of New Extraction Methods for Separation of Anthocyanins from Red Grape Skins: Analysis by HPLC and LC-MS/MS
Ali Fakhari
Journal of Liquid Chromatography & Related Technologies, 2008
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Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)
Manuel DORNIER
Fruits, 2011
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Alec Cap
Trends in Food Science & …, 2010
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Extraction methods used for extraction of anthocyanin: A review
Atul Mohod
The Pharma Innovation Journal, 2019
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Anthocyanin Extraction, Purification and Therapeutic Properties on Human Health - a Review
srishtishree mani
Journal of Population and Therapeutics and Clinical Pharmacology, 2022
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High-purity Anthocyanins Isolation using Solid Phase Extraction Tehniques
Carmen Socaciu
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 2016
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Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage
Manuel DORNIER, Ale Kane, Fabrice Vaillant
Journal of the Science of Food and Agriculture, 2012
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Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries
Reza Rafie
Plants
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Extraction of anthocyanins from plum pomace using XAD-16 and determination of their thermal stability
Vigya Mishra
2014
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Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography
Helena Morais
Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2002
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STABILITY OF ANTHOCYANINS FROM Rubus glaucus Benth AND Solanum betaceum Cav.dark-red strain AS AFFECTED BY TEMPERATURE, STORAGE TIME AND WATER ACTIVITY
Acta Biológica Colombiana
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Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
Milena Lambri
Food Research International, 2015
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Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa
Viresh Mohanlall
Food Science and Technology, 2017
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Stability of anthocyanin extracts from tall currant (Ribes altissimum) fruits
Bayarmaa Barkhuu
Mongolian Journal of Agricultural Sciences, 2020
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The Analysis of Monomeric Anthocyanin by pH Differential Method is not Appropriate for Certain Anthocyanins
A. Muzi Marpaung
Proceedings of the 16th ASEAN Food Conference, 2019
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Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling
Manuel Dornier
Journal of Food Engineering, 2012
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Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
diego santos
Food Research International, 2011
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Stability of anthocyanins in berry juices stored at different temperatures
Jarkko Hellström
Journal of Food Composition and Analysis, 2013
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Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products’ Quality, Hepatoprotection, Liver Longevity, and Commercial Products
Riaz Khan
International Journal of Molecular Sciences, 2022
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Proceedings of the 3rd International Workshop on Anthocyanins
Izabela Konczak
Proceedings pf the 3rd International Workshop on Anthocyanins, 2004
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Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions
Gerardo Fernandez Barbero
Molecules, 2014
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Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models
Fabrice Vaillant
Journal of Agricultural and Food Chemistry, 2009
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Anthocyanins: Factors Affecting Their Stability and Degradation
Teodora Pop
Antioxidants, 2021
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