Cyanidin
Top View
- Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine Under Gastrointestinal Ph and Temperature Conditions
- Phenolics: from Chemistry to Biology
- Phenols & Phenolic Compounds
- USDA Database for the Flavonoid Content of Selected Foods, Release 3.1
- Cultivar Diversity of Grape Skin Polyphenol Composition And
- Evaluation of Certain Food Additives
- Lxxxv. Natural Anthocyanin Pigments. I
- An Efficient Method for High-Purity Anthocyanin Isomers Isolation From
- Phenolic Phytochemicals and Their Antioxidant Activities in Maine-Grown Asian, American-Hybrid, and European Plums
- Identification of Anthocyanin Compounds in Butterfly Pea Flowers
- Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects
- Mass Spectrometry Fragmentation Pattern of Coloured Flavanol
- The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: a Critical Review
- Punica Granatum)
- Copyrighted Material
- Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions
- Isolation of Malvidin-3-Glucoside Through Size Exclusion and Ion
- Stability and Complexation of Cyanidin-3-Giucoside and Raspberry Juice Extract in the Presence of Selected Cations