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Degradation Kinetics of Malvidin-3-glucoside and Malvidin-3,5-diglucoside Exposed to Microwave TreatmentMENGYAO ZHAO; YUAN LI; XIAYANG XU et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 2, pp 373-378, issn 0021-8561, 6 p.Article

FLAVONOIDS FROM FLOWERS OF HAMELLIA PATENSATIWARI KP; RATHORE YKS; TRIPATHI RD et al.1978; J. INDIAN CHEM. SOC.; IND; DA. 1978; VOL. 55; NO 6; PP. 623; BIBL. 4 REF.Article

SEPARATION OF ANTHOCYANIN CHALCONES BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHYPRESTON NW; TIMBERLAKE CF.1981; J. CHROMATOGR.; ISSN 0021-9673; NLD; DA. 1981; VOL. 214; NO 2; PP. 222-228; BIBL. 8 REF.Article

CHEMISTRY OF ANTHOCYANIN PIGMENTS. III. RELAXATION AMPLITUDES IN PH-JUMP EXPERIMENTSBROUILLARD R; DELAPORTE B; DUBOIS JE et al.1978; J. AMER. CHEM. SOC.; USA; DA. 1978; VOL. 100; NO 19; PP. 6202-6205; BIBL. 14 REF.Article

Proposal of a method for fluorimetric analysis of malvin in red winesGUTIERREZ-FERNANDEZ, Y; RIVAS-GONZALO, J. C; BUELGA, C. S et al.Vitis. 1993, Vol 32, Num 2, pp 119-124, issn 0042-7500Article

SODIUM BOROHYDRIDE REDUCTION OF ANTHOCYANIDINSHRAZDINA G.1972; PHYTOCHEMISTRY; G.B.; DA. 1972; VOL. 11; NO 12; PP. 3491-3496; BIBL. 15 REF.Serial Issue

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatmentMENGYAO ZHAO; YINGHUA LUO; YUAN LI et al.Food chemistry. 2013, Vol 141, Num 3, pp 3260-3267, issn 0308-8146, 8 p.Article

ANTHOCYANINS FROM THE FLOWERS OF CLITORIA TERNATA.SRIVASTAVA BK; PANDE CS.1977; PLANTA MED.; ALLEM.; DA. 1977; VOL. 32; NO 2; PP. 138-140; BIBL. 13 REF.Article

Anthocyanins from Indian varieties of grapesGHOSH, N; MALATHY, V; SHALIA, K. K et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 4, pp 353-358, issn 0022-1155, 6 p.Article

Effect of sugar acylation on the antioxidant properties of Vitis vinifera red grape malvidin-3-glucosideAZEVEDO, Joana; TEIXEIRA, Natércia; OLIVEIRA, Joana et al.International journal of food science & technology. 2011, Vol 46, Num 2, pp 343-349, issn 0950-5423, 7 p.Article

Anthocyanins from black currants (Ribes nigrum L.)SLIMESTAD, Rune; SOLHEIM, Haavard.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 11, pp 3228-3231, issn 0021-8561Article

Determination of anthocyanidins in berries and red wine by high-performance liquid chromatographyNYMAN, N. Annika; KUMPULAINEN, Jorma T.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 9, pp 4183-4187, issn 0021-8561Article

Cyanidin and malvidin from Oryza sativa cv. heugjinjubyeo mediate cytotoxicity against human monocytic leukemia cells by arrest of G2/M phase and induction of apoptosisJIN WON HYUN; HA SOOK CHUNG.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 8, pp 2213-2217, issn 0021-8561, 5 p.Article

Comparative degradation pathways of malvidin 3,5-diglucoside after enzymatic and thermal treatmentsPIFFAUT, B; KADER, F; GIRARDIN, M et al.Food chemistry. 1994, Vol 50, Num 2, pp 115-120, issn 0308-8146Article

A new class of indirect anthocyanin-procyanidin condensation products detected in red wine by ESI-MSn analysisBAOSHAN SUN; FERNANDES, Tiago A; SPRANGER, M. Isabel et al.Bulletin de l'OIV. 2009, Vol 82, Num 944-946, pp 519-528, issn 0029-7127, 10 p.Article

Investigations on anthocyanins in wines from Vitis vinifera cv. pinotage: Factors influencing the formation of pinotin A and its correlation with wine ageSCHWARZ, Michael; HOFMANN, Glenn; WINTERHALTER, Peter et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 3, pp 498-504, issn 0021-8561, 7 p.Article

Evolution and stability of anthocyanin-derived pigments during Port wine agingMATEUS, Nuno; DE FREITAS, Victor.Journal of agricultural and food chemistry (Print). 2001, Vol 49, Num 11, pp 5217-5222, issn 0021-8561Article

Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color changeES-SAFI, Nour-Eddine; CHEYNIER, Véronique; MOUTOUNET, Michel et al.Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 12, pp 5946-5954, issn 0021-8561Article

Matrix-assisted laser desorption ionization mass spectrometry analysis of grape anthocyaninsSUGUI, J. A; WOOD, K. V; ZHIYING YANG et al.American journal of enology and viticulture. 1999, Vol 50, Num 2, pp 199-203, issn 0002-9254Article

Anthocyanin transformation in Cabernet Sauvignon wine during agingHAIBO WANG; RACE, Edward J; SHRIKHANDE, Anil J et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 27, pp 7989-7994, issn 0021-8561, 6 p.Article

ANTHOCYANINS OF EUGENIA JAMBOLANA FRUITSJAIN MC; SESHADRI TR.1975; INDIAN J. CHEM.; INDIA; DA. 1975; VOL. 13; NO 1; PP. 20-23; BIBL. 9 REF.Article

New polyphenols active on β-amyloid aggregationRIVIERE, Céline; RICHARD, Tristan; VITRAC, Xavier et al.Bioorganic & medicinal chemistry letters (Print). 2008, Vol 18, Num 2, pp 828-831, issn 0960-894X, 4 p.Article

Flavonoids in Saintpaulia ionantha expressing the fantasy mutationGRIESBACH, R. J.Phytochemistry. 1998, Vol 48, Num 5, pp 829-830, issn 0031-9422Article

Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehydeRIVAS-GONZALO, J. C; BRAVO-HARO, S; SANTOS-BUELGA, C et al.Journal of agricultural and food chemistry (Print). 1995, Vol 43, Num 6, pp 1444-1449, issn 0021-8561Article

Evolution of five anthocyanidin-3-glucosides in the skin of the Tempranillo, Moristel, and Garnacha grape varieties and influence of climatological variablesCACHO, J; FERNANDEZ, P; FERREIRA, V et al.American journal of enology and viticulture. 1992, Vol 43, Num 3, pp 244-248, issn 0002-9254Conference Paper

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