The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions-Reference-Cited by-同舟云学术

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The peculiarity of malvidin 3-O-(6-O-p-coumaroyl) glucoside aggregation. Intra and intermolecular interactions

Published:2020-09 Issue: Volume:180 Page:108382
ISSN:0143-7208
Container-title:Dyes and Pigments
language:en
Short-container-title:Dyes and Pigments

Author:

Mendoza Johan,Oliveira Joana,Araújo Paula,Basílio Nuno,Teixeira Natércia,Brás Natércia F.,Pina Fernando,Yoshida Kumi,de Freitas Victor

Funder

Associated Laboratory for Sustainable Chemistry, Clean Processes and Technologies LAQV

FCT

FEDER

CONACYT

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,General Chemical Engineering

Reference32 articles.

1. Grape and wine polyphenolic composition of red vitis vinifera varieties concerning vineyard altitude;Mateus;Cienc Tecnol Aliment,2001

2. Screening of anthocyanins and anthocyanin-derived pigments in red wine grape pomace using LC-DAD/MS and MALDI-TOF techniques;Oliveira;J Agric Food Chem,2015

3. A study of anthocyanin self-association by NMR spectroscopy;Fernandes;New J Chem,2015

4. Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine;Lambert;Food Chem,2011

5. Red cabbage anthocyanins: the influence of d-glucose acylation by hydroxycinnamic acids on their structural transformations in acidic to mildly alkaline conditions and on the resulting color;Moloney;Dyes Pigments,2018

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1. Molecular transformations and self-association in anthocyanin pigment patterns;Journal of Biosciences;2023-12-19

2. Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine;Food Innovation and Advances;2023

3. Intramolecular copigmentation in malvidin-3-O-(6-O-p-coumaryl)-glucoside: Insights from experimental and theoretical study;Food Chemistry;2022-10

4. Red wine coloration: A review of pigmented molecules, reactions, and applications;Comprehensive Reviews in Food Science and Food Safety;2022-08

5. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color;Chemical Reviews;2021-11-29

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