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Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Food chemistry, 2019-02, Vol.274, p.460-470

2019

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Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation

Molecules (Basel, Switzerland), 2019-10, Vol.24 (21), p.3816

2019

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Recent Advances in Biotransformation of Saponins

Molecules (Basel, Switzerland), 2019-06, Vol.24 (13), p.2365

2019

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Well-aligned cellulose nanofiber-reinforced polyvinyl alcohol composite film: Mechanical and optical properties

Carbohydrate polymers, 2016-04, Vol.140, p.238-245

2016

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Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice

Journal of agricultural and food chemistry, 2020-02, Vol.68 (6), p.1596-1608

2020

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Recent advances in reconstructing microbial secondary metabolites biosynthesis in Aspergillus spp

Biotechnology advances, 2018-05, Vol.36 (3), p.739-783

2018

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Clarification of Jerusalem Artichoke Extract Using Ultra-filtration: Effect of Membrane Pore Size and Operation Conditions

Food and bioprocess technology, 2018-04, Vol.11 (4), p.864-873

2018

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Stability and Antiproliferative Activity of Malvidin-Based Non-Oxonium Derivative (Oxovitisin A) Compared with Precursor Anthocyanins and Pyranoanthocyanins

Molecules (Basel, Switzerland), 2022-08, Vol.27 (15), p.5030

2022

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Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species

Food Chemistry: X, 2024-12, Vol.24, p.101816, Article 101816

2024

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Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes

Molecules (Basel, Switzerland), 2016-11, Vol.21 (11), p.1584-1584

2016

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Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis

Foods, 2024-03, Vol.13 (6), p.904

2024

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Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction

Molecules (Basel, Switzerland), 2017-10, Vol.22 (10), p.1788

2017

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Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques

Journal of Chromatography A, 2006-11, Vol.1134 (1), p.215-225

2006

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Monascus Red Pigment Liposomes: Microstructural Characteristics, Stability, and Anticancer Activity

Foods, 2023-01, Vol.12 (3), p.447

2023

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Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9249-9258

2010

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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

International Agrophysics, 2016, Vol.30 (1), p.113-122

2016

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Stability and antioxidant potential of purified olive mill wastewater extracts

Food chemistry, 2012-04, Vol.131 (4), p.1312-1321

2012

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Purification of Purple Sweet Potato Extract by Dead-End Filtration and Investigation of Membrane Fouling Mechanism

Food and bioprocess technology, 2015-08, Vol.8 (8), p.1680-1689

2015

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Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Applied sciences, 2018-05, Vol.8 (5), p.710

2018

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Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins

Food chemistry, 2011-08, Vol.127 (3), p.984-992

2011

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Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification

Food chemistry, 2020-06, Vol.314, p.126219-126219, Article 126219

2020

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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

Food chemistry, 2023-01, Vol.400, p.134050-134050, Article 134050

2023

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Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities

Trends in food science & technology, 2019-09, Vol.91, p.467-482

2019

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Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

Food science & technology, 2020-04, Vol.123, p.109097, Article 109097

2020

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High-performance supercapacitor electrode from cellulose-derived, inter-bonded carbon nanofibers

Journal of power sources, 2016-08, Vol.324, p.302-308

2016

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Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation

Recent Advances in Biotransformation of Saponins

Well-aligned cellulose nanofiber-reinforced polyvinyl alcohol composite film: Mechanical and optical properties

Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice

Recent advances in reconstructing microbial secondary metabolites biosynthesis in Aspergillus spp

Clarification of Jerusalem Artichoke Extract Using Ultra-filtration: Effect of Membrane Pore Size and Operation Conditions

Stability and Antiproliferative Activity of Malvidin-Based Non-Oxonium Derivative (Oxovitisin A) Compared with Precursor Anthocyanins and Pyranoanthocyanins

Comparative study on chemical compositions and volatile profiles of seed oils from five common Cucurbitaceae species

Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes

Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis

Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction

Isolation and quantification of oligomeric pyranoanthocyanin-flavanol pigments from red wines by combination of column chromatographic techniques

Monascus Red Pigment Liposomes: Microstructural Characteristics, Stability, and Anticancer Activity

Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines

Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology

Stability and antioxidant potential of purified olive mill wastewater extracts

Purification of Purple Sweet Potato Extract by Dead-End Filtration and Investigation of Membrane Fouling Mechanism

Development of a Combined Trifluoroacetic Acid Hydrolysis and HPLC-ELSD Method to Identify and Quantify Inulin Recovered from Jerusalem artichoke Assisted by Ultrasound Extraction

Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins

Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification

Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability

Recent advances in valorization of Chaenomeles fruit: A review of botanical profile, phytochemistry, advanced extraction technologies and bioactivities

Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility

High-performance supercapacitor electrode from cellulose-derived, inter-bonded carbon nanofibers

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