Citations in impact factor journals
Hemisynthesis and structural characterization of flavanol-(4,8)-vitisins by mass spectrometry Rapid Communications in Mass Spectrometry Vol. 24, Issue 14, 1964, 2010 |
Effects of protein removal on the physicochemical properties of waxy maize flours Starch - Stärke Vol. 64, Issue 11, 874, 2012 |
The fate of flavanol–anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde Food Chemistry Vol. 121, Issue 4, 1129, 2010 |
Stability of anthocyanins in bokbunja (Rubus occidentalis L.)
under in vitro gastrointestinal digestion Food Chemistry |
Citation to this article as recorded by
Batubara, I., L.K. Darusman, T. Mitsunaga, H. Aoki, M. Rahminiwati, E. Djauhari and K. Yamauchi, 2011. Flavonoid from Intsia palembanica as skin whitening agent. J. Biol. Sci., 11: 475-480. CrossRefDirect Link |
Citation to this article as recorded by
Review of underbalanced drilling techniques highlighting the advancement of foamed drilling fluids Journal of Petroleum Exploration and Production Technology Vol. 13, Issue 4, 929, 2023 |
Antibacterial and antifungal activity of zinc oxide nanoparticles produced by Phaeodactylum tricornutum culture supernatants and their potential application to extend the shelf life of sweet cherry (Prunus avium L.) Biocatalysis and Agricultural Biotechnology |
Developing a supplier selection model based on Markov chain and probability tree for a k-out-of-N system with different quality of spare parts Reliability Engineering & System Safety |
Cucurbitane-Type Triterpenoids from the African Plant Momordica balsamina Journal of Natural Products Vol. 72, Issue 11, 2009, 2009 |
References Postharvest Biology and Technology for Preserving Fruit Quality |
Flavonoid from Intsia palembanica as Skin Whitening Agent Journal of Biological Sciences Vol. 11, Issue 8, 475, 2011 |
How to cite this article
F. Lopes-da-Silva, M.T. Escribano-Baion and C. Santos-Buelga, 2007. Stability of Pelargonidin 3-glucoside in Model Solutions in the Presence and Absence of Flavanols. American Journal of Food Technology, 2: 602-617.
DOI: 10.3923/ajft.2007.602.617
URL: https://scialert.net/abstract/?doi=ajft.2007.602.617
DOI: 10.3923/ajft.2007.602.617
URL: https://scialert.net/abstract/?doi=ajft.2007.602.617