Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China-Reference-Cited by-同舟云学术

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Antioxidant capacities and anthocyanin characteristics of the black–red wild berries obtained in Northeast China

Published:2016-08 Issue: Volume:204 Page:150-158
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Chengyong,Su Shang,Wang Lijin,Wu Jie,Tang Zhongqiu,Xu Yanjun,Shu Qingyan,Wang Liangsheng

Funder

National Natural Science Foundation of China

National Science and Technology Cooperation and Exchange

European Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Practical guidelines for characterization of O-diglycosyl flavonoid isomers by triple quadrupole MS and their applications for identification of some fruit juices flavonoids;Abad-García;Journal of Mass Spectrometry,2009

2. Characterization and quantification of anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.);Chaovanalikit;Journal of Agricultural and Food Chemistry,2004

3. Mass spectrometry in the structural analysis of flavonoids;Cuyckens;Journal of Mass Spectrometry,2004

4. HPLC analysis of anthocyanins: Cyanidine glycosides from fruits of plants of the Prunus genus;Deineka;Pharmaceutical Chemistry Journal,2004

5. Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol;Erkan;Food Chemistry,2008

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2. Metabolite analysis reveals flavonoids accumulation during flower development in Rhododendron pulchrum sweet (Ericaceae);PeerJ;2024-05-31

3. Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase;International Journal of Biological Macromolecules;2023-12

4. Bioactive compounds, antioxidant capacity and anti-inflammatory activity of native fruits from Brazil;PLOS ONE;2023-05-10

5. Interactions between zein and anthocyanins at different pH: Structural characterization, binding mechanism and stability;Food Research International;2023-04

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