Enhancement of Stability and Antioxidant Activity of Mulberry Anthocyanins Through Succinic Acid Acylation by Bei Zhang, Xizhi Jiang, Gaiqun Huang, Xiangdong Xin, Thomas Attaribo, Yueyue Zhang, Ning Zhang, Zhongzheng Gui

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Efficient Anthocyanin Recovery from Black Bean Hulls Using Eutectic Mixtures: A Sustainable Approach for Natural Dye Development by Mayara Kuasnei, Laís Benvenutti, David Fernando dos Santos, Sandra Regina Salvador Ferreira, Vânia Zanella Pinto, Acácio Antonio Ferreira Zielinski

Subjects: “…anthocyanin stability…”
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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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Stability Enhancement of Anthocyanins from Blackcurrant (<i>Ribes Nigrum</i> L.) Pomace through Intermolecular Copigmentation by Ezzat Mohamad Azman, Nurhayati Yusof, Afroditi Chatzifragkou, Dimitris Charalampopoulos

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Addition of Medicinal Plants Increases Antioxidant Activity, Color, and Anthocyanin Stability of Black Chokeberry (<i>Aronia melanocarpa</i>) Functional Beverages by Desislava Teneva, Daniela Pencheva, Ani Petrova, Manol Ognyanov, Yordan Georgiev, Petko Denev

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Enhancement of color stability in strawberry nectar during storage by Reda A. Aamer, Wafaa A. Amin, Ramadan S. Attia

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Glycated whey protein concentrate for purple sweet potato anthocyanins delivery: Physicochemical stability and in vitro digestion characteristics by Fang Wang, Shuo Zhang, Qin Luo, Qin Xie, Haiyan Xu, Guowei Deng

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Development and Application of Visual Freshness Indicator Film with High Stability Based on Acylated Anthocyanins by ZHANG Junjun, ZOU Xiaobo, SONG Wenjun, DU Liuzi, SHI Jiyong, HUANG Xiaowei, ZHANG Jianing, LI Zhihua, LIU Li

Subjects: “…acylated roselle anthocyanins; stability; beef freshness; intelligent indicator film; sensitivity…”
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Phenolic Compounds Stability of Grumixama (<i>Eugenia brasiliensis</i>) Juice during Processing and Storage by Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena

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Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temp... by Ana Beatriz Neves Martins, Ellen Cristina Quirino Lacerda, Daniel Perrone, Mariana Monteiro

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Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits by Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, El-Sayed M. Abdel-Aal

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Stabilization of Anthocyanins from Coffee (<i>Coffea arabica</i> L.) Husks and In Vivo Evaluation of Their Antioxidant Activity by José Daniel Lozada-Ramírez, María Cristina Guerrero-Moras, Marco Antonio González-Peña, Taisa Sabrina Silva-Pereira, Cecilia Anaya de Parrodi, Ana E. Ortega-Regules

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