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There are 18097 results for: content related to: Extraction of Anthocyanins from Black Bean Canning Wastewater with Macroporous Resins

  1. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  2. Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains

    Journal of Food Science

    Volume 79, Issue 2, February 2014, Pages: C138–C146, El-Sayed M. Abdel-Aal, Humayoun Akhtar, Iwona Rabalski and Michael Bryan

    Version of Record online : 18 FEB 2014, DOI: 10.1111/1750-3841.12346

  3. Binding Characteristics and Protective Capacity of Cyanidin-3-Glucoside and its Aglycon to Calf Thymus DNA

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: H889–H893, Chao Zhang, Xiaofei Guo, Wenqian Cai, Yue Ma and Xiaoyan Zhao

    Version of Record online : 25 MAR 2015, DOI: 10.1111/1750-3841.12823

  4. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1725–E1734, C. Iborra-Bernad, P. García-Segovia and J. Martínez-Monzó

    Version of Record online : 30 JUN 2015, DOI: 10.1111/1750-3841.12950

  5. Association Between Modification of Phenolic Profiling and Development of Wine Color during Alcohol Fermentation

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: C703–C710, Si-Yu Li, Pei-Tong Liu, Qiu-Hong Pan, Ying Shi and Chang-Qing Duan

    Version of Record online : 21 MAR 2015, DOI: 10.1111/1750-3841.12833

  6. Development and Characterization of Different Black Raspberry Confection Matrices Designed for Delivery of Phytochemicals

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: E610–E618, Junnan Gu, Jennifer H. Ahn-Jarvis and Yael Vodovotz

    Version of Record online : 10 FEB 2015, DOI: 10.1111/1750-3841.12808

  7. Bioassay-Based Isolation and Identification of Phenolics from Sweet Cherry That Promote Active Glucose Consumption by HepG2 Cells

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C234–C240, Jinping Cao, Xin Li, Yunxi Liu, Feng Leng, Xian Li, Chongde Sun and Kunsong Chen

    Version of Record online : 5 JAN 2015, DOI: 10.1111/1750-3841.12743

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  9. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  10. Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2751–C2758, Fu Liang Han, Zheng Li and Yan Xu

    Version of Record online : 20 NOV 2015, DOI: 10.1111/1750-3841.13155

  11. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  13. The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: C1162–C1169, Hai-wei Jiang, Hong-yan Li*, Cheng-wei Yu, Ting-ting Yang, Jiang-ning Hu, Rong Liu and Ze-Yuan Deng*

    Version of Record online : 11 MAY 2015, DOI: 10.1111/1750-3841.12896

  14. Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2389–C2396, Kaliana S. Eça, Mariana T. C. Machado, Miriam D. Hubinger and Florencia C. Menegalli

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13074

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    Diet Effects in Gut Microbiome and Obesity

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: R442–R451, Jia Chen, Xianzhi He and Jinhai Huang

    Version of Record online : 12 MAR 2014, DOI: 10.1111/1750-3841.12397

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    Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1105–R1115, Kelsey N. Ryan, Qixin Zhong and Edward A. Foegeding

    Version of Record online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207

  18. Microwave-Osmotic/Microwave-Vacuum Drying of Whole Cranberries: Comparison with Other Methods

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2792–E2802, Derek Wray and Hosahalli S. Ramaswamy

    Version of Record online : 13 NOV 2015, DOI: 10.1111/1750-3841.13132

  19. Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch, Corot noir, and Marquette

    Journal of Food Science

    Volume 78, Issue 5, May 2013, Pages: C696–C702, David C. Manns, Céline T. M. Coquard Lenerz and Anna Katharine Mansfield

    Version of Record online : 2 APR 2013, DOI: 10.1111/1750-3841.12108

  20. Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador

    Journal of Food Science

    Volume 78, Issue 7, July 2013, Pages: C985–C993, Jacqueline Ortiz, María-Remedios Marín-Arroyo, María-José Noriega-Domínguez, Montserrat Navarro and Iñigo Arozarena

    Version of Record online : 22 MAY 2013, DOI: 10.1111/1750-3841.12148