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Tyramine and tyrosine decarboxylase gene contributes to the
formation of cyanic blotches in the petals of pansy ( Viola × wittrockiana
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The effects of selected metal ions on the stability of red
cabbage anthocyanins and total phenolic compounds subjected to encapsulation
process Journal of Food Processing and Preservation |
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using subcritical water and ultrasound pretreatment Journal of Food Processing and Preservation |
Antioxidant activity of nanocrystalline ceria to anthocyanins Russian Journal of Inorganic Chemistry Vol. 54, Issue 10, 1522, 2009 |
Citation to this article as recorded by
Fortes, G.A.C., S.S. Naves, F.F.F. Godoi, A.R. Duarte, P.H. Ferri and S.C. Santos, 2011. Assessment of a maturity index in jabuticaba fruit by the evaluation of phenolic compounds, essential oil components, sugar content and total acidity. Am. J. Food Technol., 6: 974-984. CrossRefDirect Link |
Citation to this article as recorded by
Chromaticity and color saturation of ultraviolet irradiated
poly(vinyl alcohol)-anthocyanin coatings Optical Materials |
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Benefit segmentation of TV home shoppers International Journal of Retail & Distribution Management Vol. 39, Issue 1, 7, 2011 |
Feasibility of inflation targeting in an emerging market: evidence from Kenya Journal of Financial Economic Policy Vol. 4, Issue 2, 146, 2012 |
How do small business owners manage working capital in an emerging economy? Qualitative Research in Accounting & Management Vol. 10, Issue 2, 127, 2013 |
Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. Vol. 72, Issue 2, 113, 2018 |
In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. Vol. 75, Issue 6, 438, 2021 |
Anthocyanins and Their Variation in Red Wines I.
Monomeric Anthocyanins and Their Color Expression Molecules Vol. 17, Issue 2, 1571, 2012 |
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological
Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and
Ethanol Content Molecules Vol. 24, Issue 8, 1448, 2019 |
Assessment of a Maturity Index in Jabuticaba Fruit by the Evaluation of Phenolic Compounds, Essential Oil Components, Sugar Content and Total Acidity American Journal of Food Technology Vol. 6, Issue 11, 974, 2011 |
Effect of Heating, UV Irradiation and pH on Stability of the Anthocyanin Copigment Complex Pakistan Journal of Biological Sciences Vol. 10, Issue 2, 267, 2007 |
How to cite this article
Mohammad Abyari, Reza Heidari and Rashid Jamei, 2006. The Effects of Heating, UV Irradiation and pH on Stability of Siahe Sardasht Grape Anthocyanin-copigment Complex. Journal of Biological Sciences, 6: 638-645.
DOI: 10.3923/jbs.2006.638.645
URL: https://scialert.net/abstract/?doi=jbs.2006.638.645
DOI: 10.3923/jbs.2006.638.645
URL: https://scialert.net/abstract/?doi=jbs.2006.638.645