Lv11
96 积分 2026-05-16 加入
In vitro and in vivo hypoglycemic effects of cyanidin 3-caffeoyl-p-hydroxybenzoylsophoroside-5-glucoside, an anthocyanin isolated from purple-fleshed sweet potato
26天前
已完结
Effect of five selected flavonoids on the stability of anthocyanins: Kinetics, structural characterization, and interactional characteristics
1个月前
已完结
Hypoglycemic and hypolipidemic effects of blueberry anthocyanins by AMPK activation: In vitro and in vivo studies
1个月前
已完结
Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography
1个月前
已完结
Effect of co-pigments on anthocyanins of Rhododendron arboreum and insights into interaction mechanism
1个月前
已完结
Organic Acids Copigmentation With Hibiscus syriacus Flower ( Hibiscus syriacus L.) Anthocyanins: Thermal Stability, Characterization, and Copigmentation Mechanisms
1个月前
已完结
Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity, thermodynamics and molecular dynamics simulation
1个月前
已完结
Separation of Anthocyaninic and Nonanthocyaninic Flavonoids by Liquid–Liquid Extraction Based on Their Acid–Base Properties: A Green Chemistry Approach
1个月前
已完结
Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation
1个月前
已完结
Comparative Analysis of Fruit Quality and Volatile Compounds in Baldwin (BW) Blueberry and Its Seedling Offspring (BWSO)
1个月前
已完结
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