Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry-Reference-Cited by-同舟云学术

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Adsorption properties of macroporous adsorbent resins for separation of anthocyanins from mulberry

Published:2016-03 Issue: Volume:194 Page:712-722
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Yao,Zhang Weijie,Zhao Ting,Li Fang,Zhang Min,Li Jing,Zou Ye,Wang Wei,Cobbina Samuel J.,Wu Xiangyang,Yang Liuqing

Funder

National Natural Science Foundation of China

Graduate Innovative Projects in Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry;Barnes;Journal of Chromatography A,2009

2. Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins;Buran;Journal of Food Engineering,2014

3. Isolation and purification of anthocyanins from blood oranges by column chromatography;Cao;Agricultural Sciences in China,2010

4. Extraction of anthocyanins from red cabbage and purification using adsorption;Chandrasekhar;Food and Bioproducts Processing,2012

5. Mulberry anthocyanins inhibit oleic acid induced lipid accumulation by reduction of lipogenesis and promotion of hepatic lipid clearance;Chang;Journal of Agricultural and Food Chemistry,2013

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