Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency-Reference-Cited by-同舟云学术

Formation of hydroxyphenyl-pyranoanthocyanins derived from cyanidin-3-O-glucoside and effects of high-pressure processing on the transformation efficiency

Published:2023-05 Issue: Volume:408 Page:135247
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zeng Yingyu,Li Xusheng,Yuan Kailan,Chen Bo,Zhang Wenbao,Wang Chao,Sun Jianxia,Ramaswamy Hosahalli S.,Bai Weibin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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2. Cyanidin-3-O-glucoside and its derivative vitisin A alleviate androgenetic alopecia by exerting anti-androgen effect and inhibiting dermal papilla cell apoptosis;European Journal of Pharmacology;2024-01

3. Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities;Food Chemistry: X;2023-12

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5. High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors;Food Chemistry;2023-11