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1.
Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides.
Food Chem
; 240: 940-950, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946365
2.
Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
Food Chem
; 235: 265-274, 2017 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28554635
3.
Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins.
Food Res Int
; 85: 291-300, 2016 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-29544847
4.
Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.).
Food Chem
; 200: 274-82, 2016 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26830589
5.
Chokeberry (Aronia melanocarpa (Michx.) Elliot) concentrate inhibits NF-κB and synergizes with selenium to inhibit the release of pro-inflammatory mediators in macrophages.
Fitoterapia
; 105: 73-82, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-26079445
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