(Q33975307)

30 July 2017

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title

Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis (English)

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30 July 2017

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da Costa CT

1

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30 July 2017

Horton D

series ordinal

2

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30 July 2017

Margolis SA

series ordinal

3

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30 July 2017

language of work or name

English

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publication date

1 June 2000

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Journal of Chromatography

30 July 2017

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30 July 2017

881

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30 July 2017

403-410

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30 July 2017

1-2

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Food colorants: anthocyanins

30 July 2017

1 reference

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1 reference

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The use of acetone as an extraction solvent for anthocyanins from strawberry fruit

7 January 2021

1 reference

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Anthocyanins in Basil (Ocimum basilicumL.)

7 January 2021

1 reference

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Comparison of methods for extraction of flavanones and xanthones from the root bark of the osage orange tree using liquid chromatography

7 January 2021

1 reference

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Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L.)

7 January 2021

1 reference

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Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries

7 January 2021

1 reference

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Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins

7 January 2021

1 reference

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Quantification and Characterization of Anthocyanins in Balaton Tart Cherries

7 January 2021

1 reference

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Influence of cultivar, maturity stage and geographical location on the juice pigmentation of Tunisian pomegranates

7 January 2021

1 reference

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Changes in pomegranate juice pigmentation during ripening

7 January 2021

1 reference

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Differentiation of raspberry varieties according to anthocyanin composition

7 January 2021

1 reference

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Changes in Strawberry Anthocyanins and Other Polyphenols in Response to Carbon Dioxide Treatments

7 January 2021

1 reference

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Analysis of anthocyanins in strawberries and elderberries. A comparison of capillary zone electrophoresis and HPLC

7 January 2021

1 reference

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Characterization of Black Bean (Phaseolus vulgarisL.) Anthocyanins

7 January 2021

1 reference

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Anthocyanins from Bambara Groundnut (Vignasubterranea)

7 January 2021

1 reference

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Changes in anthocyanin concentration in Lychee (Litchi chinensis Sonn.) pericarp during maturation

7 January 2021

1 reference

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Polyphenolic content in five tuscany cultivars of Olea europaea L

7 January 2021

1 reference

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Characteristic Anthocyanin Pattern from Onions and other Allium spp

7 January 2021

1 reference

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Separation and characterization of simple and malonylated anthocyanins in red onions, Allium cepa L.

7 January 2021

1 reference

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Overview of the applications of liquid chromatography–mass spectrometry interfacing systems in food analysis: naturally occurring substances in food

7 January 2021

1 reference

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HPLC/MS Application to Anthocyanins of Vitis vinifera L.

7 January 2021

1 reference

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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

7 January 2021

1 reference

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Separation of blackcurrant anthocyanins by capillary zone electrophoresis

7 January 2021

1 reference

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10.1016/S0021-9673(00)00328-9

7 January 2021

Identifiers

DOI

1 reference

30 July 2017

1 reference