Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology;Chen;Food Chemistry,2018
2. Lipophilization and MS characterization of the main anthocyanins purified from hibiscus flowers;Grajeda-Iglesias;Food Chemistry,2017
3. Extraction and purification of anthocyanins from purple-fleshed potato;Heinonen;Food and Bioproducts Processing,2016
4. Process optimization and kinetic analysis of malic acid production from crude glycerol using Aspergillus Niger;Iyyappan;Bioresource Technology,2019
5. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH;Jiang;Food Chemistry,2019
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1. Hypoglycaemic activity of the anthocyanin enriched fraction of Lycium ruthenicum Murr. Fruits and its ingredient identification via UPLC–triple-TOF-MS/MS;Food Chemistry;2024-12
2. Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat;International Journal of Biological Macromolecules;2024-09
3. Effects of energy input modes on energy efficiency and berry quality in continuous microwave drying;Drying Technology;2024-08-22
4. Supplementing with monochromatic blue LED light during the day, rather than at night, increases anthocyanins in the berry skin of grapevine (Vitis vinifera L.);Planta;2024-08-10
5. Comparison of different drying pretreatment combined with ultrasonic-assisted enzymolysis extraction of anthocyanins from Lycium ruthenicum Murr.;Ultrasonics Sonochemistry;2024-07
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