Anthocyanins belong to the flavonoid group of polyphenolic compounds, which are
responsible for the red and blue colors of plant organs such as fruits, flowers, and leaves …

Food needs a step ahead technology to store food fresh and safe for a more extended
period. At the same time, ecological awareness and consumers' demand for safe food and …

Anthocyanins belong to a large group of secondary plant metabolites collectively known as
flavonoids, a subclass of the polyphenol family. They are a group of very efficient bioactive …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

The study evaluates the impact of two metal oxide nanoparticles: copper oxide (CuO) and
zinc oxide (ZnO) on the growth and physiology of Raphanus sativus L.(radish) under salinity …

Many anthocyanin-containing foods are thermally processed to ensure their safety, and
stored for some time before being consumed. However, the combination of thermal …

Anthocyanins are naturally occuring pigments belonging to the group of flavonoids, a
subclass of the polyphenol family. They are common components of the human diet, as they …

Anthocyanins are naturally occurring plant pigments responsible for the red, blue, and
purple colors of the majority of fruits, flowers, and leaves. The pH‐dependent ground‐state …

Background Radiation hazards are accountable for extensive damage in the biological
system and acts as a public health burden. Owing to the rapid increasing in radiation …

Unplanned urbanization and heavy automobile use by the rapidly growing population
contribute to a variety of environmental issues. Roadside plants can mitigate air pollution by …