The Effect of pH on Color Behavior of Brassica oleracea Anthocyanin-Reference-Cited by-同舟云学术

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The Effect of pH on Color Behavior of Brassica oleracea Anthocyanin

Published:2011-06-15 Issue:13 Volume:11 Page:2406-2410
ISSN:1812-5654
Container-title:Journal of Applied Sciences
language:
Short-container-title:J. of Applied Sciences

Author:

Kalthum Ib Ummi,Idayu Muha Ida,Mohd Salle Ruzitah

Publisher

Science Alert

Subject

Multidisciplinary

Link

https://www.scialert.net/fulltext/?doi=jas.2011.2406.2410&org=11

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potato oxidized hydroxypropyl starch/pectin-based indicator film with Clitoria ternatea anthocyanin and silver nanoparticles for monitoring chilled beef freshness;International Journal of Biological Macromolecules;2024-07

2. Electrospun Nanofibrous Mat-on-Film Bilayered Halochromic Freshness Marker-Enabled Intelligent Food Packaging Film Based on Red Cabbage Anthocyanins;ACS Food Science & Technology;2023-11-11

3. Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage;International Journal of Biological Macromolecules;2023-10

4. Identification of natural dyes with halochromic properties and their potential use as food spoilage indicators;Pigment & Resin Technology;2023-09-06

5. Determination of Antioxidant Activities of Viscum album L.: First Report on Interaction of Phenolics with Survivin Protein using in silico Analysis;ChemistrySelect;2023-03-21

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