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For: Gonzalez E, Fougerousse A, Brouillard R. Two diacylated malvidin glycosides from Petunia hybrida flowers. Phytochemistry 2001;58:1257-1262. [PMID: 11738418 DOI: 10.1016/s0031-9422(01)00280-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Number Cited by Other Article(s)
1
Kong Y, Wang X, Wu Z, Li Y, Xu F, Xie F. Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods 2023;12:4505. [PMID: 38137310 PMCID: PMC10743184 DOI: 10.3390/foods12244505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023]  Open
2
de Oliveira Silva E, Batista R. Ferulic Acid and Naturally Occurring Compounds Bearing a Feruloyl Moiety: A Review on Their Structures, Occurrence, and Potential Health Benefits. Compr Rev Food Sci Food Saf 2017;16:580-616. [PMID: 33371567 DOI: 10.1111/1541-4337.12266] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Revised: 03/14/2017] [Accepted: 03/22/2017] [Indexed: 12/31/2022]
3
Álvarez I, Aleixandre JL, García MJ, Lizama V, Aleixandre-Tudó JL. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0957-0] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
4
Gris EF, Ferreira EA, Falcão LD, Bordignon-Luiz MT. Influence of ferulic acid on stability of anthocyanins from Cabernet Sauvignon grapes in a model system and a yogurt system. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01335.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
5
Chassaing S, Kueny-Stotz M, Isorez G, Brouillard R. Rapid Preparation of 3-Deoxyanthocyanidins and Novel Dicationic Derivatives: New Insight into an Old Procedure. European J Org Chem 2007. [DOI: 10.1002/ejoc.200601071] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
6
Gris E, Ferreira E, Falcão L, Bordignon-Luiz M. Caffeic acid copigmentation of anthocyanins from Cabernet Sauvignon grape extracts in model systems. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.014] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
7
Brouillard R, Chassaing S, Fougerousse A. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? PHYTOCHEMISTRY 2003;64:1179-1186. [PMID: 14599515 DOI: 10.1016/s0031-9422(03)00518-1] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
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