Anthocyanins are naturally occurring compounds widespread in plant-derived foodstuffs and
therefore abundant in human diet. There are evidences regarding the positive association of …

This review examines the parameters of enzymatic browning in apple and apple products
that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and …

This text is a comprehensive reference covering the chemistry, physiology, chemotaxonomy,
biotechnology and food technology aspects of the anthocyanins. Topics discussed include …

Polyphenolic compounds of apple may play an important role in physiologic functions
related to human health. Different polyphenolics may have varied biological activities …

Anthocyanins are a group of natural occurring pigments responsible for the red-blue colour
of many fruits and vegetables. Anthocyanins are of interest for two reasons because they …

Anthocyanins were systematically identified and characterized by HPLC-ESI-MS/MS
coupled with diode array detection in common fruits from US food markets and other …

Anthocyanin accumulation is coordinated in plants by a number of conserved transcription
factors. In apple (Malus× domestica), an R2R3 MYB transcription factor has been shown to …

Anthocyanins occur widely in plants, being responsible for their blue, purple, violet,
magenta, red and orange coloration; while betalains, consisting of red-violet betacyanins …

Analytical Chemistry of Fruit BioflavonoidsA Review - Analyst (RSC Publishing) DOI:10.1039/A606499J
Royal Society of Chemistry View PDF Version DOI: 10.1039/A606499J (Paper) Reference …

Residues from plant food processing are valuable sources for the recovery of polyphenols,
pectins, and proteins. These compounds may be used as natural antioxidants and functional …