Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments-Reference-Cited by-同舟云学术

Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments

Published:2018-01-25 Issue:1 Volume:3 Page:954-960
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

da Silva Cassio Pacheco¹,Pioli Renan Moraes¹^ORCID,Liu Liu¹²,Zheng Shasha¹²,Zhang Mengjiao¹²,Silva Gustavo Thalmer de Medeiros¹,Carneiro Vânia Maria Teixeira³,Quina Frank H.¹^ORCID

Affiliation:

1. Instituto de Química, Universidade de São Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil

2. School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072 China

3. Departamento de Química, Universidade Federal de Viçosa, Av. Peter Henry Rolfs s/n, Campus Universitário, 36570-900 Viçosa, Minas Gerais, Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

China Scholarship Council

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Nucleo do Apoio a Pesquisa em Tecnologia Fotoquimica, Universidade de São Paulo

Instituto Nacional de Ciência e Tecnologia de Catálise em Sistemas Moleculares e Nanoestruturados

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.7b01955

Reference50 articles.

1. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

2. What Gives a Wine Its Strong Red Color? Main Correlations Affecting Copigmentation

3. The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties

4. Alternatives to Those Artificial FD&C Food Colorants

5. Natural Colorants: Food Colorants from Natural Sources

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