Thermal degradation of acylated and nonacylated anthocyanins
E Sadilova, FC Stintzing, R Carle - Journal of food science, 2006 - Wiley Online Library
The thermal degradation pathways of acylated and nonacylated anthocyanins from 3
commercial sources have been investigated. Strawberry, elderberry, and black carrot …
commercial sources have been investigated. Strawberry, elderberry, and black carrot …
Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color
Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents
of tannins and intense color, features that are responsible for the originality of these wines …
of tannins and intense color, features that are responsible for the originality of these wines …
Pigment profiles in monovarietal wines produced in Uruguay
The aim of this study was to determine by HPLC-DAD-MS the pigment profiles and the
different anthocyanin-derived pigment formation in four monovarietal young red wines …
different anthocyanin-derived pigment formation in four monovarietal young red wines …
New Flavanol−Anthocyanin Condensed Pigments and Anthocyanin Composition in Guatemalan Beans (Phaseolus spp.)
GA Macz-Pop, AM González-Paramás… - Journal of agricultural …, 2006 - ACS Publications
It has long been considered that the pigments resulting from direct condensation between
anthocyanins and flavanols were formed exclusively during storage and processing, both in …
anthocyanins and flavanols were formed exclusively during storage and processing, both in …
Strategies in the Analysis of Plant Flavonoids: An Update
C Santos‐Buelga… - … of Analytical Chemistry …, 2006 - Wiley Online Library
Flavonoids are one of the largest groups of plant secondary metabolites. They comprise
several thousand compounds that share a phenylchromane skeleton and can be classified …
several thousand compounds that share a phenylchromane skeleton and can be classified …