Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus"
written by Elizabeth Contreras-Lopez, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, Javier Añorve-Morga, Judith Jaimez-Ordaz,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014
has been cited by the following article(s):
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[8] Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human plasma
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[10] Naturally Occurring Antioxidants in Seven Well-Known Fruits from the Republic of Suriname (South America): Part 2
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[11] Chemical Properties of Anthocyanins Sourced from Different Subtropical Fruits
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[12] HPLC-MS(n) Applications in the Analysis of Anthocyanins in Fruits
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[13] Quantification of xanthone and anthocyanin in mangosteen peel by UPLC-MS/MS and preparation of nanoemulsions for studying their inhibition effects on …
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[14] Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview
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[15] Anthocyanin pigment-based dye-sensitized solar cells with improved pH-dependent photovoltaic properties
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[16] Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness
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[17] Caracterización fisicoquímica, nutricional, evaluación del potencial antioxidante del extracto micro encapsulado mediante secado por aspersión y su formulación de …
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[18] Non-covalent interaction mechanism between fetal bovine serum and cyanidin-3-glucoside and its effect on antioxidant activity of cyanidin-3-glucoside.
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[19] Pigment stability in Chaba maple (Hibiscus acetosella Welw. Ex Hiern.) petals extract as natural food and cosmetic colorants.
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[20] Anti-Obesity Effect of an Ethanol Extract of Cheongchunchal In Vitro and In Vivo
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[21] Recent advances in anthocyanin dyes extracted from plants for dye sensitized solar cell
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[22] Investigation of pesticide residues in fresh Sultani grapes and antioxidant properties of fresh/sun-dried/oven-dried grapes
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[23] Aprovechamiento integral de la grosella negra como fuente de compuestos bioactivos para el desarrollo de productos deshidratados
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[24] Antocianinas presentes nos frutos do jambolão (Syzygium cumini L.): estudo da extração e aplicação em sistemas de liberação controlada
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[25] Antocianinas presentes nos frutos do jambolão (Syzygium cumini L.): estudo da extração e aplicação em sistemas de liberação controlada.
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[26] Purification of anthocyanins from saskatoon berries and their microencapsulation in deep eutectic solvents
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[27] Bioactive compounds and antioxidant activity of wines from different currant cultivars
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[28] Degradation kinetics of anthocyanins in acidic aqueous extracts of berries
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[29] КІНЕТИКА ДЕСТРУКЦІЇ АНТОЦІАНІВ У КИСЛИХ ВОДНИХ ЕКСТРАКТАХ ЯГІД
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[30] Адсорбційні та фізико-хімічні властивості природних та модифікованих форм монтморилоніту
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[31] 花青素稳定性影响因素与提高其稳定性途径 Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
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[32] PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS.
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[33] Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
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[34] PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA …
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[35] Penambahan gula dapat meningkatkan stabilitas warna ekstrak antosianin buah murbei hitam yang terpapar cahaya fluoresens
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[36] 花青素稳定性影响因素与提高其稳定性途径
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[37] Sugar addition can increase color stability of anthocyanin extract of black mulberry fruit towards fluorescent light.
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[38] Anthocyanins in traditionally prepared sour cherry liqueurs.
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[39] The Extraction, Characterization, And Stability Of Anthocyanin From Langsat Burung (Aglaia Forbesii King) Fruit
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[40] Characterization And Stability Of Anthocyanin From Stachytarpheta Jamaicensis And Hydrangea Macrophylla
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[41] Hippeastrum hybridum anthocyanins as indicators of endpoint in acid–base titrations
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[42] Anthocyanidins in Babica, Ljutun and Crljenak Kaštelanski grapes, and kinetics of their degradation under different storage conditions.
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