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Books on the topic 'Anthocyanins'

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Author: Grafiati

Published: 4 June 2021

Last updated: 11 March 2023

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1

Li, Bin, Li Wang, Weibin Bai, Wei Chen, Fang Chen, and Chi Shu. Anthocyanins. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-7055-8.

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2

Winefield, Chris, Kevin Davies, and Kevin Gould, eds. Anthocyanins. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-77335-3.

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3

Brooks, Marianne Su-Ling, and Giovana B. Celli, eds. Anthocyanins from Natural Sources. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788012614.

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4

Mulder-Krieger, Th, and R. Verpoorte. Anthocyanins as Flower Pigments. Dordrecht: Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-0906-2.

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5

Selvamuthukumaran, M. Anthocyanins in Subtropical Fruits. New York: CRC Press, 2023. http://dx.doi.org/10.1201/9781003242598.

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6

service), SpringerLink (Online, ed. Anthocyanins: Biosynthesis, functions, and applications. New York: Springer, 2009.

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7

Sui, Xiaonan. Impact of Food Processing on Anthocyanins. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-2612-6.

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8

1945-, Miniati E., ed. Anthocyanins in fruits, vegetables, and grains. Boca Raton: CRC Press, 1993.

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9

Zia Ul Haq, Muhammad, Muhammad Riaz, and Bashar Saad. Anthocyanins and Human Health: Biomolecular and therapeutic aspects. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26456-1.

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10

OPC: The miracle antioxidant: how it acts to prevent disease, restore health and upgrade quality of life. New Canaan, Conn: Keats Pub., 1997.

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11

Mulder-Krieger, Thea. Anthocyanins as flower pigments: Feasibilities for flower colour modification. Dordrecht: Distributed by Kluwer Academic Publishers, 1994.

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12

Motohashi, Noboru. Bioactive Heterocycles VII: Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles II. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009.

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13

Motohashi, Noboru. Bioactive Heterocycles VI: Flavonoids and Anthocyanins in Plants, and Latest Bioactive Heterocycles I. Berlin, Heidelberg: Springer-Verlag Berlin Heidelberg, 2008.

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14

Tetsuya, Konishi, and Ichiyanagi Takashi, eds. Anthocyanins as food factor, recent progress in studies on bioavailability and health promotion effects. New Delhi: Research Signpost, 2008.

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15

Aura, Anna-Marja. In vitro digestion models for dietary phenolic compounds. [Espoo, Finland]: VTT Technical Research Centre of Finland, 2005.

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16

Golubkina, Nadezhda, Elena Kekina, Anna Molchanova, and Sergey Nadezhkin. Antioxidants of plants and methods of their definition. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1045420.

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Abstract:

The monograph presents the most simple and widely used methods for determining the most important of plant antioxidants: vitamin C, polyphenols, carotenoids, capsaicin, and belinovich photosynthetic pigments, flavonoids, anthocyanins, alkaloids, tannins, and minerals antioxidant: selenium and iodine. Special attention is paid to methods of extraction of antioxidants, providing maximum extraction of antioxidants from plant material, and the correct selection of the most appropriate method of analysis of one or another component. Provides detailed information developed by the authors method of using thin layer chromatography to assess the carotenoid composition of tomatoes and peppers. The data presented here include results of research conducted on the basis of FICO, as well as the latest developments of foreign scientists devoted to natural antioxidants and methods of their determination. Presented in this monograph methodology was successfully tested in the laboratory and analytical Department of PNCO in 2012-2018. For students and teachers and all interested in horticulture and agriculture.

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17

Bartlett, N. Jeremy R. The genetic control of anthocyanin biosynthesis in Antirrhinum majus. Norwich: University of East Anglia, 1989.

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18

1951-, Clouatre Dallas, ed. The health benefits of grapeseed: How an ultrapowerful antioxidant works to prevent disease and promote health. New Canaan, Conn: Keats Pub., 1998.

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19

Anthocyanins. MDPI, 2016. http://dx.doi.org/10.3390/books978-3-03842-229-7.

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20

Anthocyanins in Leaves. Elsevier Science & Technology Books, 2002.

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21

Markakis, Pericles. Anthocyanins As Food Colors. Elsevier Science & Technology Books, 2012.

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22

Chen, Fang, Li Wang, Wei Chen, Bin Li, and Weibin Bai. Anthocyanins: Chemistry, Processing and Bioactivity. Springer Singapore Pte. Limited, 2021.

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23

Wallace, Taylor C., and M. Monica Giusti, eds. Anthocyanins in Health and Disease. CRC Press, 2013. http://dx.doi.org/10.1201/b15554.

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24

Wallace, Taylor C., and M. Monica Giusti. Anthocyanins in Health and Disease. Taylor & Francis Group, 2013.

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25

Davies, Kevin M., Kevin Gould, and Chris Winefield. Anthocyanins: Biosynthesis, Functions, and Applications. Springer, 2014.

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26

Wallace, Taylor C., and M. Monica Giusti. Anthocyanins in Health and Disease. Taylor & Francis Group, 2013.

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27

Wallace, Taylor C., and M. Monica Giusti. Anthocyanins in Health and Disease. Taylor & Francis Group, 2017.

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28

Anthocyanins: Chemistry, Processing and Bioactivity. Springer, 2023.

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29

Anthocyanins in Health and Disease. Taylor & Francis Group, 2013.

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30

Wallace, Taylor C., and M. Monica Giusti. Anthocyanins in Health and Disease. Taylor & Francis Group, 2013.

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31

Motohashi, Noboru. Anthocyanins: Structure, Biosynthesis and Health Benefits. Nova Science Publishers, Incorporated, 2014.

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32

Anthocyanins: Structure, Biosynthesis and Health Benefits. Nova Novinka, 2012.

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33

Sui, Xiaonan. Impact of Food Processing on Anthocyanins. Springer, 2018.

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34

Mazza, Giuseppe. Anthocyanins in Fruits, Vegetables, and Grains. Taylor & Francis Group, 2018.

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35

Mazza, Giuseppe. Anthocyanins in Fruits, Vegetables, and Grains. Edited by G. Mazza and E. Miniati. CRC Press, 2018. http://dx.doi.org/10.1201/9781351069700.

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36

Mazza, Giuseppe. Anthocyanins in Fruits Vegetables and Grains. Taylor & Francis Group, 2017.

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37

Mazza, Giuseppe. Anthocyanins in Fruits, Vegetables, and Grains. Taylor & Francis Group, 2018.

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38

Sui, Xiaonan. Impact of Food Processing on Anthocyanins. Springer, 2016.

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39

Mazza, Giuseppe. Anthocyanins in Fruits, Vegetables, and Grains. Taylor & Francis Group, 2018.

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40

Mazza, Giuseppe. Anthocyanins in Fruits, Vegetables, and Grains. Taylor & Francis Group, 2018.

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41

Lorenzo, José Manuel. Anthocyanins: Antioxidant Properties, Sources and Health Benefits. Nova Science Publishers, Incorporated, 2020.

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42

Belwal, Tarun, and Zisheng Luo. Anthocyanins Postharvest Processing, Functionality and Industrial Applications. Elsevier Science & Technology Books, 2022.

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43

Lorenzo, José Manuel. Anthocyanins: Antioxidant Properties, Sources and Health Benefits. Nova Science Publishers, Incorporated, 2020.

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44

Belwal, Tarun, and Zisheng Luo. Anthocyanins Postharvest Processing, Functionality and Industrial Applications. Elsevier Science & Technology, 2022.

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45

Riaz, Muhammad, Muhammad Zia Ul Haq, and Saad Bashar. Anthocyanins and Human Health: Biomolecular and Therapeutic Aspects. Springer London, Limited, 2016.

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46

Riaz, Muhammad, Muhammad Zia Ul Haq, and Saad Bashar. Anthocyanins and Human Health: Biomolecular and therapeutic aspects. Springer, 2016.

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47

Rodriguez-Saona, Luis Enrique. The potato: Composition, non-enzymatic browning and anthocyanins. 1998.

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48

Garzón, G. Astrid. The stability of pelargonidin-based anthocyanins in natural and model systems. 1998.

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49

Hong, Victor. Characterization of anthocyanins in fruit juices and natural colorants. 1987.

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50

Mulder-Krieger, T., and Robert Verpoorte. Anthocyanins As Flower Pigments: Feasibilities for Flower Colour Modification. Springer London, Limited, 2012.

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