Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides.

[1]  R. Carle,et al.  Co-pigmentation of pelargonidin derivatives in strawberry and red radish model solutions by the addition of phenolic fractions from mango peels. , 2016, Food chemistry.

[2]  R. Carle,et al.  Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins. , 2016, Food research international.

[3]  M. Özkan,et al.  Colour stabilities of sour cherry juice concentrates enhanced with gallic acid and various plant extracts during storage. , 2016, Food chemistry.

[4]  O. Dangles,et al.  Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. , 2016, Chemical reviews.

[5]  Judith Müller-Maatsch,et al.  The “Carmine Problem” and Potential Alternatives , 2016 .

[6]  R. Carle,et al.  Determination of anthocyanins from black carrots by UHPLC-PDA after ultrasound-assisted extraction , 2015 .

[7]  Anita C Jones,et al.  Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy. , 2015, Journal of agricultural and food chemistry.

[8]  Pedro J. Giménez,et al.  Thermal Stability of Selected Natural Red Extracts Used as Food Colorants , 2013, Plant Foods for Human Nutrition.

[9]  R. Wrolstad,et al.  Alternatives to those artificial FD&C food colorants. , 2012, Annual review of food science and technology.

[10]  A. Millar,et al.  Investigation of isomeric transformations of chlorogenic acid in buffers and biological matrixes by ultraperformance liquid chromatography coupled with hybrid quadrupole/ion mobility/orthogonal acceleration time-of-flight mass spectrometry. , 2011, Journal of agricultural and food chemistry.

[11]  A. Dawidowicz,et al.  The influence of pH on the thermal stability of 5-O-caffeoylquinic acids in aqueous solutions , 2011 .

[12]  R. N. Cavalcanti,et al.  Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview , 2011 .

[13]  Xiaosong Hu,et al.  Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits , 2010 .

[14]  M. Giusti,et al.  Anthocyanins: natural colorants with health-promoting properties. , 2010, Annual review of food science and technology.

[15]  B. Tiwari,et al.  Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation , 2010 .

[16]  S. Talcott,et al.  Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems. , 2010 .

[17]  R. Carle,et al.  Heat stability of strawberry anthocyanins in model solutions containing natural copigments extracted from rose (Rosa damascena Mill.) petals. , 2008, Journal of agricultural and food chemistry.

[18]  R. Carle,et al.  Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. , 2007, Molecular nutrition & food research.

[19]  M. Özkan,et al.  Stability of black carrot anthocyanins in various fruit juices and nectars , 2006 .

[20]  J. M. Markovic,et al.  The copigmentation effect of sinapic acid on malvin: a spectroscopic investigation on colour enhancement. , 2005, Journal of photochemistry and photobiology. B, Biology.

[21]  M. Heinonen,et al.  Stability and enhancement of berry juice color. , 2004, Journal of agricultural and food chemistry.

[22]  Florian C. Stintzing,et al.  Functional properties of anthocyanins and betalains in plants, food, and in human nutrition , 2004 .

[23]  M. Heinonen,et al.  Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation. , 2002, Journal of agricultural and food chemistry.

[24]  R. Carle,et al.  Color and antioxidant properties of cyanidin-based anthocyanin pigments. , 2002, Journal of agricultural and food chemistry.

[25]  O. Dangles,et al.  Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation. , 2001, Journal of agricultural and food chemistry.

[26]  R. Boulton.  The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review , 2001, American Journal of Enology and Viticulture.

[27]  G. Mazza,et al.  Assessing antioxidant and prooxidant activities of phenolic compounds. , 2000, Journal of agricultural and food chemistry.

[28]  Alison Downham,et al.  Colouring our foods in the last and next millennium , 2000 .

[29]  R. Wrolstad,et al.  Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. , 1999, Journal of agricultural and food chemistry.

[30]  D. Baker,et al.  Rate and equilibrium constants for the dehydration and deprotonation reactions of some monoacylated and glycosylated cyanidin derivatives. , 1999, Journal of agricultural and food chemistry.

[31]  R. Brouillard,et al.  Anthocyanin intramolecular copigment effect , 1993 .

[32]  G. Mazza,et al.  Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds , 1993 .

[33]  Norio Saito,et al.  Kinetic and thermodynamic control of flavylium hydration in the pelargonidin-cinnamic acid complexation. Origin of the extraordinary flower color diversity of Pharbitis nil , 1993 .

[34]  R. Brouillard,et al.  Polyphenol interactions. The copigmentation case: thermodynamic data from temperature variation and relaxation kinetics. Medium effect , 1992 .

[35]  R. Brouillard,et al.  The mechanism of co-pigmentation of anthocyanins in aqueous solutions , 1990 .

[36]  R. Brouillard,et al.  Recent developments in the stabilization of anthocyanins in food products , 1987 .

[37]  C. F. Timberlake,et al.  Flavylium salts, anthocyanidins and anthocyanins. I. Structural transformations in acid solutions. , 1967, Journal of the science of food and agriculture.