ANTHOCYANIN AS NATURAL COLORANT: A REVIEW by Winda Nurtiana

Subjects: “…antioxidant, anthocyanin, colorant, source of anthocyanin…”
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Dynamics of changes in total anthocyanins during the fermentative maceration of grapes by J. Balík

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Microencapsulation in Food Industry by M Rahdari

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Heat treatment and microwave applications on homemade sour cherry juice: The effect on anthocyanin content and some physicochemical properties by Dilay Yıldız, Duygu Benzer Gürel, Özlem Çağındı, Semra Kayaardı

Subjects: “…Anthocyanin…”
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Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions by Lingxi Li, Minna Zhang, Shuting Zhang, Yan Cui, Baoshan Sun

Subjects: “…anthocyanin…”
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A Survey of Enhanced Cold Tolerance and Low-Temperature-Induced Anthocyanin Accumulation in a Novel <i>Zoysia japonica</i> Biotype by Hai-Xiang Jin, Ming Jiang, Jian-Feng Yang, Zhi-Hao Wu, Long-Long Ma, Cong-Cong Wang, Chen Liang, Xin-Yi Ning, Liang-Fa Ge, Shu Chen

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Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts by Nong-Yu Xia, Ao-Yi Liu, Meng-Yao Qi, Hua-Lin Zhang, Yong-Ce Huang, Fei He, Chang-Qing Duan, Qiu-Hong Pan

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Breeding Rice to Increase Anthocyanin Yield Per Area through Small, Black Grain Size and Three Grains per Spikelet by Thanarote Sricha, Tidarat Monkham, Jirawat Sanitchon, Myo San Aung Nan, Teerawat Suwannual, Sompong Chankaew

Subjects: “…anthocyanin content…”
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Subcellular Localization and Vesicular Structures of Anthocyanin Pigmentation by Fluorescence Imaging of Black Rice (<i>Oryza sativa</i> L.) Stigma Protoplast by Enerand Mackon, Yafei Ma, Guibeline Charlie Jeazet Dongho Epse Mackon, Qiufeng Li, Qiong Zhou, Piqing Liu

Subjects: “…anthocyanin…”
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Exploring the potential benefits of anthocyanins for individuals with cerebral small vessel disease by Taufik Mesiano, Al Rasyid, Anggi Gayatri, Widjajalaksmi Kusumaningsih, Fiastuti Witjaksono, Herqutanto, Lisda Amalia, Nuri Andarwulan, Salim Harris

Subjects: “…Anthocyanin…”
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Anthocyanins increase serum adiponectin in newly diagnosed diabetes but not in prediabetes: a randomized controlled trial by Liping Yang, Wenhua Ling, Yun Qiu, Yong Liu, Li Wang, Jing Yang, Changyi Wang, Jianping Ma

Subjects: “…Anthocyanin…”
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Differences in the Ratios of Cyanidin-3-O-glucoside and Cyanidin-3-O-rutinocide to Total Anthocyanin under UV and Non-UV Conditions in Tartary Buckwheat(Fagopyrum tataricum Garten) by Kentaro Eguchi, Tetsuo Sato

Subjects: “…Anthocyanin…”
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Stability of Anthocyanins from Rubus glaucus and Solanum betaceum as affected by Temperature and Water Activity by Clara Marcela Olaya, Maria Paola Castaño, Gloria Astrid Garzon Monroy

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Phytochemical Properties of Some Mulberry Genotypes Grown in Malatya Province by Rukiye YAMAN

Subjects: “…anthocyanin…”

Genome-wide analysis of BBX gene family in Tartary buckwheat (Fagopyrum tataricum) by Jiali Zhao, Hongyou Li, Juan Huang, Taoxiong Shi, Ziye Meng, Qingfu Chen, Jiao Deng

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Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques by Esra Gençdağ, Elif Ezgi Özdemir, Kardelen Demirci, Ahmet Görgüç, Fatih Mehmet Yılmaz

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Effect of heat treatment and storage on anthocyanins levels in food plants by V. M. Koldaev, A. Yu. Manyakhin

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INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT by Chesnokova N.Y., Levochkina L.V., Prikhodko Y.V., Kuznetsova A.A., Shevchenko Y.V.

Subjects: “…anthocyanin pigment…”
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Extensive transcriptome changes underlying the flower color intensity variation in Paeonia ostii by Lexuan eGao, Hongxing eYang, Hongfeng eLiu, Ji eYang, Yonghong eHu, Yonghong eHu

Subjects: “…Anthocyanin pigmentation…”
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Anthocyanins as food colors / by Markakis, Pericles

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