ACYLATED ANTHOCYANINS IN RED ONIONS

被引：13
|
作者：
MOORE, AB
FRANCIS, FJ
JASON, ME
机构：
[1] UNIV MASSACHUSETTS, DEPT FOOD SCI & NUTR, AMHERST, MA 01003 USA
[2] AMHERST COLL, CHEM UNIT, AMHERST, MA 01002 USA
来源：
JOURNAL OF FOOD PROTECTION | 1982年 / 45卷 / 07期
关键词：
D O I：
10.4315/0362-028X-45.7.590
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：590 / 593
页数：4
相关论文
共 50 条
  • [1] ACYLATED ANTHOCYANINS FROM RED HYACINTHUS-ORIENTALIS
    HOSOKAWA, K
    FUKUNAGA, Y
    FUKUSHI, E
    KAWABATA, J
    PHYTOCHEMISTRY, 1995, 39 (06) : 1437 - 1441
  • [2] Acylated anthocyanins in red flowers of Hyacinthus orientalis regenerated in vitro
    Hosokawa, K
    Fukunaga, Y
    Fukushi, E
    Kawabata, J
    PHYTOCHEMISTRY, 1996, 42 (03) : 671 - 672
  • [3] Six New Acylated Anthocyanins from Red Radish (Raphanus sativus)
    Tamura, Satoru
    Tsuji, Kouji
    Piao Yongzhen
    Ohnishi-Kameyama, Mayumi
    Murakami, Nobutoshi
    CHEMICAL & PHARMACEUTICAL BULLETIN, 2010, 58 (09) : 1259 - 1262
  • [4] Functional New Acylated Sophoroses and Deglucosylated Anthocyanins in a Fermented Red Vinegar
    Terahara, Norihiko
    Matsui, Toshiro
    Minoda, Kanako
    Nasu, Kanae
    Kikuchi, Risa
    Fukui, Keiichi
    Ono, Hiroshi
    Matsumoto, Kiyoshi
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (18) : 8331 - 8338
  • [5] Acylated anthocyanins from red radish (Raphanus sativus L.)
    Otsuki, T
    Matsufuji, H
    Takeda, M
    Toyoda, M
    Goda, Y
    PHYTOCHEMISTRY, 2002, 60 (01) : 79 - 87
  • [6] The effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage
    Charron, Craig S.
    Clevidence, Beverly A.
    Britz, Steven J.
    Novotny, Janet A.
    FASEB JOURNAL, 2007, 21 (05): : A120 - A120
  • [7] New Acylated Anthocyanins and Other Flavonoids from the Red Flowers of Clematis Cultivars
    Hashimoto, Masanori
    Suzuki, Toshisada
    Iwashina, Tsukasa
    NATURAL PRODUCT COMMUNICATIONS, 2011, 6 (11) : 1631 - 1636
  • [8] Identification of reaction products of acylated anthocyanins from red radish with peroxyl radicals
    Matsufuji, H
    Otsuki, T
    Takeda, T
    Chino, M
    Takeda, M
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (10) : 3157 - 3161
  • [9] ACYLATED ANTHOCYANINS FROM FLOWERS OF CINERARIA, SENECIO-CRUENTUS, RED CULTIVAR
    TERAHARA, N
    TOKI, K
    HONDA, T
    ZEITSCHRIFT FUR NATURFORSCHUNG C-A JOURNAL OF BIOSCIENCES, 1993, 48 (5-6): : 430 - 435
  • [10] Acylated anthocyanins in broccoli sprouts
    Moreno, Diego A.
    Perez-Balibrea, Santiago
    Ferreres, Federico
    Gil-Izquierdo, Angel
    Garcia-Viguera, Cristina
    FOOD CHEMISTRY, 2010, 123 (02) : 358 - 363
12345