Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

The CIEL* a* b* and sensory color and anthocyanin, ascorbic acid and total phenolic
contents were determined in strawberries (Fragaria× ananassa Duch, cv Selva) grown in the …

The growing interest in natural alternatives to synthetic petroleum‐based dyes for food
applications necessitates looking at nontraditional sources of natural colors. Certain …

The bioavailability of flavanols, anthocyanins and anthocyanin-derived pigments like
flavanol–anthocyanin dimers already reported to occur in food products is a major unsolved …

Considering the health potential of lemon and berry fruits, different functional beverages rich
in antioxidant phytochemicals, which demonstrated beneficial effects, were developed. To …

The aim of this study is to investigate interactions possibly taking place in red wine between
three flavanols (copigments, CP), ie, two epimeric vinylcatechin dimers (CP1 and CP2) and …

Abstract Background and Aims: During wine ageing, a great variety of reactions take place,
resulting in an immense variety of products whose structure sometimes remains unknown …

Anthocyanins constitute a major group of natural pigments, and they are responsible for the
colours of fruits and vegetables. A rapid and feasible assay procedure for the determination …

The anthocyanins, named after the Greek words anthos, flower, and kyanos, blue, constitute
a major flavonoid group, widespread in plants and foods made from them. They are …

The cavitation effects from ultrasonic waves are used to enhance the extraction of useful
compounds from plant materials by disrupting the cells walls to improve extractability. This …