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There are 25857 results for: content related to: Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains

  1. 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

  2. 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

  3. Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and α-Glucosidase in Mulberry (Genus Morus) Cultivars from China

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2440–C2451, Qing Jin, Jiufang Yang, Liyan Ma, Jieling Cai and Jingming Li

    Version of Record online : 15 OCT 2015, DOI: 10.1111/1750-3841.13099

  4. Extraction of Anthocyanins from Black Bean Canning Wastewater with Macroporous Resins

    Journal of Food Science

    Volume 79, Issue 2, February 2014, Pages: E184–E188, Xiaoxi Wang, Conly Hansen and Karin Allen

    Version of Record online : 28 JAN 2014, DOI: 10.1111/1750-3841.12333

  5. Identification of Antimutagenic Properties of Anthocyanins and Other Polyphenols from Rose (Rosa centifolia) Petals and Tea

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: H948–H954, Sanjeev Kumar, Satyendra Gautam and Arun Sharma

    Version of Record online : 29 APR 2013, DOI: 10.1111/1750-3841.12135

  6. Degradation Index for Quality Evaluation of Commercial Dietary Supplements of Bilberry Extract

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: S477–S483, Masao Yamamoto, Katsunori Yamaura, Makiko Ishiwatari, Maki Shimada, Sayaka Kado, Hiroko Seki, Norimoto Shimada and Koichi Ueno

    Version of Record online : 4 MAR 2013, DOI: 10.1111/1750-3841.12043

  7. 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

  8. 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

  9. Consumer Sensory Analysis of High Flavonoid Transgenic Tomatoes

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: S1212–S1217, Wansang Lim, Rebecca Miller, Jungeun Park and Sunghun Park

    Version of Record online : 16 MAY 2014, DOI: 10.1111/1750-3841.12478

  10. 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

  11. 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

  12. 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

  13. Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C564–C570, Ali Adnan Hayaloglu and Nurullah Demir

    Version of Record online : 28 JAN 2015, DOI: 10.1111/1750-3841.12781

  14. 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

  15. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

    Journal of Food Science

    Yue Liu, Bo Zhang, Fei He, Chang-Qing Duan and Ying Shi

    Version of Record online : 30 MAY 2016, DOI: 10.1111/1750-3841.13340

  16. Thermal Inactivation of Escherichia coli O157:H7 in Strawberry Puree and Its Effect on Anthocyanins and Color

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: M74–M80, Hsin-Yun Hsu, Lihan Huang and James Swi-Bea Wu

    Version of Record online : 11 DEC 2013, DOI: 10.1111/1750-3841.12327

  17. Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3296–3304, Jeonghee Surh and Eunmi Koh

    Version of Record online : 12 MAY 2014, DOI: 10.1002/jsfa.6690

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    Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in Turkey

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: C7–C18, Ali Adnan Hayaloglu and Nurullah Demir

    Version of Record online : 8 DEC 2015, DOI: 10.1111/1750-3841.13175

  19. Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC-MS/MS with SPE

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: C1100–C1105, Yutang Wang, Yuanyuan Liu, Chunxia Xiao, Laping Liu, Miao Hao, Jianguo Wang and Xuebo Liu

    Version of Record online : 1 MAY 2014, DOI: 10.1111/1750-3841.12483

  20. 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