67 results on '"anthocyanin"'
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2. Mass Spectrometry-Based Methods for the Characterization of Wine Flavonoids
3. Sustainable Extractions and Applications of Natural Dyestuffs
4. UV-A, UV-B, and UV-C Irradiation Influence on Productivity and Anthocyanin Accumulation in Lettuce, Mustard and Basil Plants in Reduced Light Conditions
5. Effect Of Coating Material Ratio And Spray Dryer Inlet Temperature On The Characteristics Of Butterfly Pea Flower (Clitoria ternatea L.) Extract Microcapsules
6. Potential of Anthocyanin from Young Fruit Skin of Elaeis Guineensis as a pH Sensor
7. Bioactive Nutrients in Vegetables for Human Nutrition and Health
8. Anthocyanin Identification and Quantitation by High Performance Liquid Chromatography Coupled with Mass Spectrometry (HPLC-MSn)
9. Total Phenolic Content: Traditional Methods
10. Approach Toward Natural Dyes for Coloring Songket Ikat Woven Using Hanjuang (Cordyline fruticosa) Extract
11. Effects of Various Drying Methods on the Physicochemical Properties of Telang Flower (Clitoria ternatea L.)
12. Yield and Quality of Two Varieties of Winged Bean (Psophocarpus tetragonolobus L.) with Different Harvest Ages of Young Pods
13. Utilization of Bougainvillea Spectabilis Flower Extract and Red Ashoka Extract as Formaline and Boraxs Teskit
14. Strategy and Approaches of Extraction of Natural Bioactive Compounds and Secondary Metabolites from Plant Sources
15. Total Phenolic Content and Antioxidant Activity of a Macha Macha Beverage (Vaccinium Floribundum Kunth)
16. Grape Polyphenolics
17. Dahlia
18. Cornus mas L.
19. In Vitro Production of Anthocyanins and Carotenoids
20. Encapsulation
21. Dietary Sources of Anthocyanins
22. Extraction and Identification of Anthocyanins
23. The Impact of Microwave on the Storage, Stability, and Bioavailability of Anthocyanins from Different Sources in Food Systems
24. Pigments
25. Pollinator Trapping in Carnivorous Plants
26. Bioactive Compounds of Pili (Canarium ovatum Engl.)
27. Nanoencapsulation of Anthocyanins for Drug Delivery Systems
28. Molecular Mechanisms of Carnation Flower Colors via Anthocyanin and Flavonoid Biosynthetic Pathways
29. Flower Pigments Responsible for Cyanic, Yellow, and Cream-White Coloration in Carnation
30. Development of Violet Transgenic Carnations and Analysis of Inserted Transgenes
31. The Genetic Basis of Flower Color Differences in Nicotiana tabacum
32. Pigments in Citrus Fruit: Mutants, Compounds, Genes, and Beyond
33. Plant Phenolics: Their Biosynthesis, Regulation, Evolutionary Significance, and Role in Senescence
34. Black Rice (Oryza sativa L.) Breeding
35. Natural Food Pigments and Colorants
36. Bioactive Compounds and Health Benefits of Jamun (Syzygium cumini)
37. Microbial Hosts as a Promising Platform for Polyphenol Production
38. Microbial and Plant-Based Biostimulants
39. Salt Stress
40. Polyphenols and Flavonoids
41. Hyperspectral Remote Sensing of Vegetation Health at the Baiyun Mountain National Forest Park, China
42. Flower Color and Its Engineering by Genetic Modification
43. Genetic Improvement of Strawberry (Fragaria × ananassa Duchesne)
44. Mulberry (Morus spp.) Breeding for Higher Fruit Production
45. Enrichment of Anthocyanin in Pak Choi
46. Occurrence of Anthocyanins in Plants
47. Quality Attributes of Different Purple Sweet Potato Variety and Sensory Evaluation of Purple Sweet Potato Straight Drink
48. Enhancement in Conversion Efficiency by Surface Modification of Photoanode for Natural Dye-Sensitized Solar Cell
49. Effect of Temperature on Fruit Color Development
50. Pigments in Grape
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