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Pelargonidin
Identification of Compounds with Potential Therapeutic Uses From
Structure Assignment and H/D-Exchange Behavior of Several Glycosylated Polyphenols Andreas H
Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention
Effects of Anthocyanins on the Ahr–CYP1A1 Signaling Pathway in Human
Dimeric Anthocyanins from Strawberry (Fragaria Ananassa) Consisting of Pelargonidin 3-Glucoside Covalently Linked to Four flavan-3-Ols
A Biochemical Survey of Some Mendelian Factors for Flower Colour
Review Article Recent Applications of Mass Spectrometry in the Study of Grape and Wine Polyphenols
The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition
Analytical Standards Production for the Analysis of Pomegranate Anthocyanins by HPLC Produção De Padrões Analíticos Para Análise De Antocianinas Da Romã Por CLAE
Fourier Transform Ion Cyclotron Resonance Mass Spectrometer in Metabolomics
Introduction (Pdf)
A Review of Factors Affecting Anthocyanin Bioavailability
Pelargonidin Activates the Ahr and Induces CYP1A1 in Primary Human
Absorption, Tissue Distribution and Excretion of Pelargonidin and Its Metabolites Following Oral Administration to Rats
Calcium Transport Inhibition, Stimulation, and Light Dependent Modulation of the Skeletal Calcium Release Channel (Ryr1) by the Prototropic Forms of Pelargonidin
Investigation of Cyanidin and Pelargonidin Contents in the Genus Fragaria L Lise Bouchard Mahoney University of New Hampshire, Durham
Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine Under Gastrointestinal Ph and Temperature Conditions
Fig. S1A. Example of a Chromatogram for the Anthocyanin Standards Used in This Study
Top View
Reference Substances 2018/2019
Cultivar Diversity of Grape Skin Polyphenol Composition And
Evaluation of Certain Food Additives
Reference Substances
(12) Patent Application Publication (10) Pub. No.: US 2011/0139170 A1 Hippe Et Al
Purple Corn Anthocyanins: Chemical Structure, Chemoprotective Activity and Structure/Function Relationships
Pelargonidin Chloride
Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects
The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: a Critical Review
Anthocyanin Characteristics of Wines in Vitis Germplasms Cultivated In
Using Molecular Similarity Analysis for Structure-Activity
The Stability of Pelargonidin-Based Anthocyanins in Natural and Model Systems
Comparative Evaluation of Total Antioxidant Capacities of Plant Polyphenols
Volume 79, No. 4, October 2015
The Rapid Analysis of Anthocyanidins in Berries
Phenolic Accumulation in Hybrid Primrose and Pigment Distribution in Different Flower Segments
Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption
Characterization and Mechanisms of Anthocyanin Degradation and Stabilization Nathan Blaine Stebbins University of Arkansas, Fayetteville
Different Anthocyanin Profiles of the Skin and the Pulp of Yan73 (Muscat Hamburg × Alicante Bouschet) Grape Berries
High Performance Liquid Chromatographic Identification Of
Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: an Optimization
Mulberry Fruit Cultivar 'Chiang Mai'prevents Beta-Amyloid Toxicity
Petunidin Derivatives from Black Goji and Purple Potato As Promising Natural Colorants
Chlorogenic Acids and the Acyl-Quinic Acids: Discovery, Biosynthesis, Bioavailability and Bioactivity
Anthocyanins and Anthocyanidins
Ep 2731462 B1
Identification and Quantification of Anthocyanins in Transgenic Purple
Identification of Anthocyanin Pigments in Strawberry (Cv Camarosa) by LC Using DAD and ESI-MS Detection
Variations in Anthocyanin Profiles and Antioxidant Activity of 12
Thermal and Enzymatic Degradation of Raspberry Anthocyanins