Structure of an anthocyanin–anthocyanin dimer molecule in anthocyanin-producing cells of a carrot suspension culture-Reference-Cited by-同舟云学术

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Structure of an anthocyanin–anthocyanin dimer molecule in anthocyanin-producing cells of a carrot suspension culture

Published:2008-12 Issue:51 Volume:49 Page:7330-7333
ISSN:0040-4039
Container-title:Tetrahedron Letters
language:en
Short-container-title:Tetrahedron Letters

Author:

Abe Yutaka,Sawada Atsushi,Momose Tadayuki,Sasaki Nobuhiro,Kawahara Nobuo,Kamakura Hiroyuki,Goda Yukihiro,Ozeki Yoshihiro

Publisher

Elsevier BV

Subject

Organic Chemistry,Drug Discovery,Biochemistry

Reference18 articles.

1. The Flavonoids: Advances in Research Since 1986;Strack,1994

2. The polymeric nature of wine pigments

3. Characterization of Pigments from Different High Speed Countercurrent Chromatography Wine Fractions

4. Isolation and Structural Characterization of New Acylated Anthocyanin−Vinyl−Flavanol Pigments Occurring in Aging Red Wines

5. Isolation and Identification of Novel Pyranoanthocyanins from Black Carrot (Daucus carota L.) Juice

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1. Anthocyanin glucosylation mediated by a glycoside hydrolase family 3 protein in purple carrot;The Plant Journal;2024-06-20

2. The structure of anthocyanins and the copigmentation by common micromolecular copigments: A review;Food Research International;2024-01

3. Proceedings of Chemistry, Pharmacology, Pharmacokinetics and Synthesis of Biflavonoids;Molecules;2021-10-08

4. Differential expression of anthocyanin biosynthesis genes in Daucus carota callus culture in response to ammonium and potassium nitrate ratio in the culture medium;3 Biotech;2018-09-29

5. Assessment of the distribution of phenolic compounds and contribution to the antioxidant activity in Tunisian fig leaves, fruits, skins and pulps using mass spectrometry-based analysis;Food & Function;2015

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