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Solid phase fractionation techniques for segregation of red cabbage anthocyanins with different colorimetric and stability properties.
Food Res Int. 2019 Jun;120:688-696. doi: 10.1016/j.foodres.2018.11.026. Epub 2018 Nov 15.
Food Res Int. 2019.
PMID: 31000287
Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
Ahmadiani N, Robbins RJ, Collins TM, Giusti MM.
Ahmadiani N, et al.
J Agric Food Chem. 2014 Jul 30;62(30):7524-31. doi: 10.1021/jf501991q. Epub 2014 Jul 17.
J Agric Food Chem. 2014.
PMID: 24991694
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Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage.
Ahmadiani N, Robbins RJ, Collins TM, Giusti MM.
Ahmadiani N, et al.
Food Chem. 2016 Apr 15;197(Pt A):900-6. doi: 10.1016/j.foodchem.2015.11.032. Epub 2015 Nov 7.
Food Chem. 2016.
PMID: 26617032
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Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue.
Denish PR, Fenger JA, Powers R, Sigurdson GT, Grisanti L, Guggenheim KG, Laporte S, Li J, Kondo T, Magistrato A, Moloney MP, Riley M, Rusishvili M, Ahmadiani N, Baroni S, Dangles O, Giusti M, Collins TM, Didzbalis J, Yoshida K, Siegel JB, Robbins RJ.
Denish PR, et al. Among authors: ahmadiani n.
Sci Adv. 2021 Apr 7;7(15):eabe7871. doi: 10.1126/sciadv.abe7871. Print 2021 Apr.
Sci Adv. 2021.
PMID: 33827818
Free PMC article.
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