Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars by Helen Murray, Fabio Stipkovits, Jasmin Wühl, Heidrun Halbwirth, Manfred Gössinger

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Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature by Jianxia Sun, Zhouxiong Mei, Yajuan Tang, Lijun Ding, Guichuan Jiang, Chi Zhang, Aidong Sun, Weibin Bai

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Effects of High Pressure Processing and Thermal Treatment on the Interaction between α-Lactalbumin and Pelargonium-3-Glucoside by Xuezhi Tian, Hui Zou, Peiqing Yang, Yan Ma, Yuwan Li, Liang Zhao, Yongtao Wang, Xiaojun Liao

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Influence of calcium fortification on the stability of anthocyanins in strawberry puree by Eugene Okraku Asare, Novel Kishor Bhujel, Adam Tobolka, Tereza Škorpilová, Helena Čížková, Aleš Rajchl

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Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization by David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos

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