Impact of B-Ring Substitution and Acylation with Hydroxy Cinnamic Acids on the Inhibition of Porcine α-Amylase by Anthocyanin-3-Glycosides by Julia A. H. Kaeswurm, Lisa Könighofer, Melanie Hogg, Andreas Scharinger, Maria Buchweitz

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Acylation of Anthocyanins and Their Applications in the Food Industry: Mechanisms and Recent Research Advances by Xiu’er Luo, Ruoyong Wang, Jinhua Wang, Ying Li, Huainan Luo, Shi Chen, Xin’an Zeng, Zhong Han

Subjects: “…acylated anthocyanins…”
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Acylated and non-acylated anthocyanins as antibacterial and antibiofilm agents by Ethel Jeyaseela Jeyaraj, Gayan Chandrajith Vidana Gamage, Jean-Christophe Cintrat, Wee Sim Choo

Subjects: “…Acylated anthocyanins…”
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Anthocyanin content and composition in four red winegrape cultivars (Vitis vinifera L.) under variable irrigation by Stefanos Koundouras, Yorgos Kotseridis, Stamatina Kallithraka, Nikolaos Theodorou, Maria Kyraleou, Eleftheria Zioziou, Nikolaos Nikolaou

Subjects: “…Grapevine, water regime, phenolic compounds, acylated anthocyanins, tri-oxygenated anthocyanins…”
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The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes by Elżbieta Rytel, Agnieszka Tajner-Czopek, Agnieszka Kita, Agnieszka Tkaczyńska, Alicja Z. Kucharska, Anna Sokół-Łętowska

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Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages by Bhornchai Harakotr, Bhalang Suriharn, Ratchada Tangwongchai, Marvin Paul Scott, Kamol Lertrat

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Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives by Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic

Subjects: “…acylated and non-acylated anthocyanins…”
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Current Developments on Chemical Compositions, Biosynthesis, Color Properties and Health Benefits of Black Goji Anthocyanins: An Updated Review by Yuzhen Yan, Tanzeela Nisar, Zhongxiang Fang, Lingling Wang, Zichao Wang, Haofeng Gu, Huichun Wang, Wenying Wang

Subjects: “…acylated anthocyanins…”
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Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period by Wieslaw Wiczkowski, Joanna Topolska, Joanna Honke

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Hypouricemic effect in hyperuricemic mice and xanthine oxidase inhibitory mechanism of dietary anthocyanins from purple sweet potato (Ipomoea batatas L.) by Yang Yang, Zi-cheng Zhang, Qing Zhou, Jia-xing Yan, Jiu-liang Zhang, Guan-hua Su

Subjects: “…Double acylated anthocyanins…”
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Isolation, Purification and Tyrosinase Inhibitory Activity of Anthocyanins and Their Novel Degradation Compounds from <i>Solanum tuberosum</i> L. by Jian Ouyang, Na Hu, Honglun Wang

Subjects: “…acylated anthocyanins…”
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Effect of Growth Stages on Anthocyanins and Polyphenols in the Root System of Sweet Potato by Yuno Setoguchi, Soya Nakagawa, Ryo Ohmura, Saki Toshima, Hyungjun Park, Yosuke Narasako, Tomonari Hirano, Motoyasu Otani, Hisato Kunitake

Subjects: “…acylated anthocyanin…”
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Acylated anthocyanin inhibited the formation of heterocyclic amines in hybrid chemical model system and its underlying mechanism by Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Lei Chen

Subjects: “…Acylated anthocyanin…”
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Preparation of Acylated Anthocyanin and Its Thermal Degradation Properties and Antioxidant Activity by TENG Hui, MI Yani, HE Yuanju, DENG Hongting, AI Chao, CHEN Lei

Subjects: “…acylation; anthocyanin; centaulin-3-o-glucoside; methyl cinnamate; lipase…”
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Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism by Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen

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Multi‐omics reveal the molecular basis of LrAN2 overexpression in black goji callus promoting the excessive accumulation of petanin, a promising food blue colorant by Peiyan Ai, Guo Wei, Biao A, Chao Yang, Ying Wang, Shaohua Zeng

Subjects: “…acylated anthocyanin…”
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Bioactive Compounds and Antioxidant Capacity in Anthocyanin-Rich Carrots: A Comparison between the Black Carrot and the Apulian Landrace “Polignano” Carrot by Federica Blando, Stefano Marchello, Gabriele Maiorano, Miriana Durante, Angelo Signore, Maura N. Laus, Mario Soccio, Giovanni Mita

Subjects: “…acylated anthocyanin…”
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Thermal and pH stability of natural anthocyanin colourant preparations from black goji berry by Gayan Chandrajith Vidana Gamage, Wee Sim Choo

Subjects: “…Acylated anthocyanin…”
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