Research graph
References from Comparative Effects of Fruit-Derived Pectins on the Stability and Antioxidant Activity of Bilberry Anthocyanin–Pectin Complexes. Local targets link to admitted publications; unresolved targets remain external evidence.
Continuous Picking May Increase Bilberry Yields
10.14214/sf.10043 · 2019 · External reference
Resource Assessment and Economic Potential of Bilberries (Vaccinium myrtillus and Vaccinium uliginosum) on Osogovo Mtn., R. Macedonia
10.1016/j.indcrop.2014.06.053 · 2014 · External reference
Anthocyanin Fingerprinting for Authenticity Studies of Bilberry (Vaccinium myrtillus L.)
10.1016/j.foodcont.2012.09.009 · 2013 · External reference
Resolving the Developmental Distribution Patterns of Polyphenols and Related Primary Metabolites in Bilberry (Vaccinium myrtillus) Fruit
10.1016/j.foodchem.2021.131703 · 2022 · External reference
Isolation and Tyrosinase Inhibitory Effects of Polyphenols from the Leaves of Persimmon, Diospyros Kaki
10.1021/jf200940h · 2011 · External reference
Bilberry Anthocyanins (Vaccinium myrtillus L.) Induced Apoptosis of B16-F10 Cells and Diminished the Effect of Dacarbazine
10.1080/01635581.2022.2157450 · 2023 · External reference
Anti-Angiogenic, Antioxidant, and Anti-Carcinogenic Properties of a Novel Anthocyanin-Rich Berry Extract Formula
2004 · External reference
Development of New Bilberry (Vaccinium myrtillus L.) Based Snacks: Nutritional, Chemical and Bioactive Features
10.1016/j.foodchem.2020.127511 · 2021 · External reference
Anthocyanin Extract from Black Rice Significantly Ameliorates Platelet Hyperactivity and Hypertriglyceridemia in Dyslipidemic Rats Induced by High Fat Diets
10.1021/jf201079h · 2011 · External reference
10.3390/antiox13010105
10.3390/antiox13010105 · External reference
Antioxidant Capacity, Phenol, Anthocyanin and Ascorbic Acid Contents in Raspberries, Blackberries, Red Currants, Gooseberries and Cornelian Cherries
10.1016/j.foodchem.2006.06.021 · 2007 · External reference
Nature and Consequences of Non-Covalent Interactions between Flavonoids and Macronutrients in Foods
10.1039/c3fo60263j · 2014 · External reference
A Comparative Study of Anthocyanin Distribution in Purple and Blue Corn Coproducts from Three Conventional Fractionation Processes
10.1016/j.foodchem.2017.03.146 · 2017 · External reference
Effects of β-Cyclodextrin, Whey Protein, and Soy Protein on the Thermal and Storage Stability of Anthocyanins Obtained from Purple-Fleshed Sweet Potatoes
10.1016/j.foodchem.2020.126655 · 2020 · External reference
10.3390/antiox12010048
10.3390/antiox12010048 · External reference
Evaluation of Structure and Bioprotective Activity of Key High Molecular Weight Acylated Anthocyanin Compounds Isolated from the Purple Sweet Potato (Ipomoea batatas L. Cultivar Eshu No. 8)
10.1016/j.foodchem.2017.08.073 · 2018 · External reference
Is the Antioxidative Effectiveness of a Bilberry Extract Influenced by Encapsulation?
10.1002/jsfa.6558 · 2014 · External reference
Encapsulation of Anthocyanins from Bilberries—Effects on Bioavailability and Intestinal Accessibility in Humans
10.1016/j.foodchem.2017.12.058 · 2018 · External reference
10.3390/foods12091846
10.3390/foods12091846 · External reference
Pectins Functionalized Biomaterials; a New Viable Approach for Biomedical Applications: A Review
10.1016/j.ijbiomac.2017.03.029 · 2017 · External reference
Intermolecular Binding of Blueberry Pectin-Rich Fractions and Anthocyanin
10.1016/j.foodchem.2015.08.113 · 2016 · External reference
Molecular Binding between Anthocyanins and Pectic Polysaccharides—Unveiling the Role of Pectic Polysaccharides Structure
10.1016/j.foodhyd.2019.105625 · 2020 · External reference
Effects of high hydrostatic pressure on the binding capacity, interaction, and antioxidant activity of the binding products of cyanidin-3-glucoside and blueberry pectin
10.1016/j.foodchem.2020.128731 · 2021 · External reference
10.3390/antiox10030465
10.3390/antiox10030465 · External reference
Phenolic Compounds and Antioxidant Capacity in Different-Colored and Non-Pigmented Berries of Bilberry (Vaccinium myrtillus L.)
10.1016/j.fbio.2017.06.004 · 2017 · External reference
Discrepancy on the Quality Characteristics of Soluble Dietary Fiber in Wild Rosa Roxburghii Tratt Fruits from Different Regions
10.1038/s41598-025-86002-1 · 2025 · External reference
Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the PH Differential Method: Collaborative Study
10.1093/jaoac/88.5.1269 · 2005 · External reference
Anthocyanins and Antioxidant Activity in Coloured Waxy Corn at Different Maturation Stages
10.1016/j.jff.2014.04.012 · 2014 · External reference
Simultaneous Optimization of the Acidified Water Extraction for Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Blue Honeysuckle Berries (Lonicera caerulea L.) Using Response Surface Methodology
10.1002/fsn3.1152 · 2019 · External reference
Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay
10.1016/s0891-5849(98)00315-3 · 1999 · External reference
Ferric Reducing/Antioxidant Power Assay: Direct Measure of Total Antioxidant Activity of Biological Fluids and Modified Version for Simultaneous Measurement of Total Antioxidant Power and Ascorbic Acid Concentration
10.1016/s0076-6879(99)99005-5 · 1999 · External reference
10.3390/molecules25173809
10.3390/molecules25173809 · External reference
10.3390/horticulturae9020288
10.3390/horticulturae9020288 · External reference
10.3389/fphar.2022.909914
10.3389/fphar.2022.909914 · External reference
Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions
10.1021/acs.jafc.9b03108 · 2019 · External reference
10.3390/molecules21091264
10.3390/molecules21091264 · External reference
10.3390/antiox10121967
10.3390/antiox10121967 · External reference
Binding Kinetics of Blueberry Pectin-Anthocyanins and Stabilization by Non-Covalent Interactions
10.1016/j.foodhyd.2019.105354 · 2020 · External reference
Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin
10.1021/la501879w · 2014 · External reference
Effects of Sunflower Pectin on Thermal Stability of Purple Sweet Potato Anthocyanins at Different PH
10.1016/j.ijbiomac.2023.126663 · 2023 · External reference
Intermolecular Copigmentation between Five Common 3-O-Monoglucosidic Anthocyanins and Three Phenolics in Red Wine Model Solutions: The Influence of Substituent Pattern of Anthocyanin B Ring
10.1016/j.foodchem.2020.126960 · 2020 · External reference
10.3390/foods11243995
10.3390/foods11243995 · External reference
10.3390/polym14194036
10.3390/polym14194036 · External reference
10.3390/coatings12030385
10.3390/coatings12030385 · External reference
Cross-Linked Natural IntegroPectin Films from Citrus Biowaste with Intrinsic Antimicrobial Activity
10.1007/s10570-022-04627-1 · 2022 · External reference
Impact of Grape Pectic Polysaccharides on Anthocyanins Thermostability
10.1016/j.carbpol.2020.116240 · 2020 · External reference
10.3390/foods12030565
10.3390/foods12030565 · External reference
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
10.1016/j.lwt.2024.116473 · 2024 · External reference
10.3390/foods11213392
10.3390/foods11213392 · External reference
Heat-Extracted Jaboticaba Juice Blended with Apple Juice Has Good Sensory Acceptance and the Addition of Zn2+ Delays the Degradation of Its Anthocyanins during Storage at Room Temperature
10.1016/j.afres.2024.100482 · 2024 · External reference
The Role of Surface Functional Groups of Pectin and Pectin-Based Materials on the Adsorption of Heavy Metal Ions and Dyes
10.1016/j.carbpol.2021.118789 · 2022 · External reference
Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside
10.1016/j.foodchem.2022.132373 · 2022 · External reference
Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins
10.3390/molecules19068177 · 2014 · External reference
10.3390/molecules27175489
10.3390/molecules27175489 · External reference
10.3390/molecules23081970
10.3390/molecules23081970 · External reference
Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide
10.1016/j.foodres.2005.03.013 · 2005 · External reference
Influence of fruit juice processing on anthocyanin stability
10.1016/j.foodres.2017.06.033 · 2017 · External reference
Reactions Involved in Sulfite Bleaching of Anthocyanins
10.1111/j.1365-2621.1964.tb01685.x · 1964 · External reference
10.3390/gels7040231
10.3390/gels7040231 · External reference
Composition and Antioxidant Activity of Anthocyanins from Aronia Melanocarpa Extracted Using an Ultrasonic-Microwave-Assisted Natural Deep Eutectic Solvent Extraction Method
10.1016/j.ultsonch.2022.106102 · 2022 · External reference
Intermolecular Binding of Blueberry Anthocyanins with Water-Soluble Polysaccharides: Enhancing Their Thermostability and Antioxidant Abilities
10.1016/j.foodchem.2022.135375 · 2023 · External reference
Simultaneous Optimization of the Acidified Water Extraction for Total Anthocyanin Content, Total Phenolic Content, and Antioxidant Activity of Blue Honeysuckle Berries (Lonicera caerulea L.) Using Response Surface Methodology
10.1002/fsn3.1152 · ExternalCitation · doi-reference
Is the Antioxidative Effectiveness of a Bilberry Extract Influenced by Encapsulation?
10.1002/jsfa.6558 · ExternalCitation · doi-reference
Cross-Linked Natural IntegroPectin Films from Citrus Biowaste with Intrinsic Antimicrobial Activity
10.1007/s10570-022-04627-1 · ExternalCitation · doi-reference
Heat-Extracted Jaboticaba Juice Blended with Apple Juice Has Good Sensory Acceptance and the Addition of Zn2+ Delays the Degradation of Its Anthocyanins during Storage at Room Temperature
10.1016/j.afres.2024.100482 · ExternalCitation · doi-reference
Impact of Grape Pectic Polysaccharides on Anthocyanins Thermostability
10.1016/j.carbpol.2020.116240 · ExternalCitation · doi-reference
The Role of Surface Functional Groups of Pectin and Pectin-Based Materials on the Adsorption of Heavy Metal Ions and Dyes
10.1016/j.carbpol.2021.118789 · ExternalCitation · doi-reference
Phenolic Compounds and Antioxidant Capacity in Different-Colored and Non-Pigmented Berries of Bilberry (Vaccinium myrtillus L.)
10.1016/j.fbio.2017.06.004 · ExternalCitation · doi-reference
Antioxidant Capacity, Phenol, Anthocyanin and Ascorbic Acid Contents in Raspberries, Blackberries, Red Currants, Gooseberries and Cornelian Cherries
10.1016/j.foodchem.2006.06.021 · ExternalCitation · doi-reference
Intermolecular Binding of Blueberry Pectin-Rich Fractions and Anthocyanin
10.1016/j.foodchem.2015.08.113 · ExternalCitation · doi-reference
A Comparative Study of Anthocyanin Distribution in Purple and Blue Corn Coproducts from Three Conventional Fractionation Processes
10.1016/j.foodchem.2017.03.146 · ExternalCitation · doi-reference
Evaluation of Structure and Bioprotective Activity of Key High Molecular Weight Acylated Anthocyanin Compounds Isolated from the Purple Sweet Potato (Ipomoea batatas L. Cultivar Eshu No. 8)
10.1016/j.foodchem.2017.08.073 · ExternalCitation · doi-reference
Encapsulation of Anthocyanins from Bilberries—Effects on Bioavailability and Intestinal Accessibility in Humans
10.1016/j.foodchem.2017.12.058 · ExternalCitation · doi-reference
Effects of β-Cyclodextrin, Whey Protein, and Soy Protein on the Thermal and Storage Stability of Anthocyanins Obtained from Purple-Fleshed Sweet Potatoes
10.1016/j.foodchem.2020.126655 · ExternalCitation · doi-reference
Intermolecular Copigmentation between Five Common 3-O-Monoglucosidic Anthocyanins and Three Phenolics in Red Wine Model Solutions: The Influence of Substituent Pattern of Anthocyanin B Ring
10.1016/j.foodchem.2020.126960 · ExternalCitation · doi-reference
Development of New Bilberry (Vaccinium myrtillus L.) Based Snacks: Nutritional, Chemical and Bioactive Features
10.1016/j.foodchem.2020.127511 · ExternalCitation · doi-reference
Effects of high hydrostatic pressure on the binding capacity, interaction, and antioxidant activity of the binding products of cyanidin-3-glucoside and blueberry pectin
10.1016/j.foodchem.2020.128731 · ExternalCitation · doi-reference
Resolving the Developmental Distribution Patterns of Polyphenols and Related Primary Metabolites in Bilberry (Vaccinium myrtillus) Fruit
10.1016/j.foodchem.2021.131703 · ExternalCitation · doi-reference
Beneficial effects of high pressure processing on the interaction between RG-I pectin and cyanidin-3-glucoside
10.1016/j.foodchem.2022.132373 · ExternalCitation · doi-reference
Intermolecular Binding of Blueberry Anthocyanins with Water-Soluble Polysaccharides: Enhancing Their Thermostability and Antioxidant Abilities
10.1016/j.foodchem.2022.135375 · ExternalCitation · doi-reference
Anthocyanin Fingerprinting for Authenticity Studies of Bilberry (Vaccinium myrtillus L.)
10.1016/j.foodcont.2012.09.009 · ExternalCitation · doi-reference
Binding Kinetics of Blueberry Pectin-Anthocyanins and Stabilization by Non-Covalent Interactions
10.1016/j.foodhyd.2019.105354 · ExternalCitation · doi-reference
Molecular Binding between Anthocyanins and Pectic Polysaccharides—Unveiling the Role of Pectic Polysaccharides Structure
10.1016/j.foodhyd.2019.105625 · ExternalCitation · doi-reference
Degradation of Various Fruit Juice Anthocyanins by Hydrogen Peroxide
10.1016/j.foodres.2005.03.013 · ExternalCitation · doi-reference
Influence of fruit juice processing on anthocyanin stability
10.1016/j.foodres.2017.06.033 · ExternalCitation · doi-reference
Pectins Functionalized Biomaterials; a New Viable Approach for Biomedical Applications: A Review
10.1016/j.ijbiomac.2017.03.029 · ExternalCitation · doi-reference
Effects of Sunflower Pectin on Thermal Stability of Purple Sweet Potato Anthocyanins at Different PH
10.1016/j.ijbiomac.2023.126663 · ExternalCitation · doi-reference
Resource Assessment and Economic Potential of Bilberries (Vaccinium myrtillus and Vaccinium uliginosum) on Osogovo Mtn., R. Macedonia
10.1016/j.indcrop.2014.06.053 · ExternalCitation · doi-reference
Anthocyanins and Antioxidant Activity in Coloured Waxy Corn at Different Maturation Stages
10.1016/j.jff.2014.04.012 · ExternalCitation · doi-reference
Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
10.1016/j.lwt.2024.116473 · ExternalCitation · doi-reference
Composition and Antioxidant Activity of Anthocyanins from Aronia Melanocarpa Extracted Using an Ultrasonic-Microwave-Assisted Natural Deep Eutectic Solvent Extraction Method
10.1016/j.ultsonch.2022.106102 · ExternalCitation · doi-reference
Ferric Reducing/Antioxidant Power Assay: Direct Measure of Total Antioxidant Activity of Biological Fluids and Modified Version for Simultaneous Measurement of Total Antioxidant Power and Ascorbic Acid Concentration
10.1016/s0076-6879(99)99005-5 · ExternalCitation · doi-reference
Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay
10.1016/s0891-5849(98)00315-3 · ExternalCitation · doi-reference
Interactions of Anthocyanins with Pectin and Pectin Fragments in Model Solutions
10.1021/acs.jafc.9b03108 · ExternalCitation · doi-reference
Isolation and Tyrosinase Inhibitory Effects of Polyphenols from the Leaves of Persimmon, Diospyros Kaki
10.1021/jf200940h · ExternalCitation · doi-reference
Anthocyanin Extract from Black Rice Significantly Ameliorates Platelet Hyperactivity and Hypertriglyceridemia in Dyslipidemic Rats Induced by High Fat Diets
10.1021/jf201079h · ExternalCitation · doi-reference
Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin
10.1021/la501879w · ExternalCitation · doi-reference
Discrepancy on the Quality Characteristics of Soluble Dietary Fiber in Wild Rosa Roxburghii Tratt Fruits from Different Regions
10.1038/s41598-025-86002-1 · ExternalCitation · doi-reference
Nature and Consequences of Non-Covalent Interactions between Flavonoids and Macronutrients in Foods
10.1039/c3fo60263j · ExternalCitation · doi-reference
Bilberry Anthocyanins (Vaccinium myrtillus L.) Induced Apoptosis of B16-F10 Cells and Diminished the Effect of Dacarbazine
10.1080/01635581.2022.2157450 · ExternalCitation · doi-reference
Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the PH Differential Method: Collaborative Study
10.1093/jaoac/88.5.1269 · ExternalCitation · doi-reference
Reactions Involved in Sulfite Bleaching of Anthocyanins
10.1111/j.1365-2621.1964.tb01685.x · ExternalCitation · doi-reference
Continuous Picking May Increase Bilberry Yields
10.14214/sf.10043 · ExternalCitation · doi-reference
10.3389/fphar.2022.909914
10.3389/fphar.2022.909914 · ExternalCitation · doi-reference
10.3390/antiox10030465
10.3390/antiox10030465 · ExternalCitation · doi-reference
10.3390/antiox10121967
10.3390/antiox10121967 · ExternalCitation · doi-reference
10.3390/antiox12010048
10.3390/antiox12010048 · ExternalCitation · doi-reference
10.3390/antiox13010105
10.3390/antiox13010105 · ExternalCitation · doi-reference
10.3390/coatings12030385
10.3390/coatings12030385 · ExternalCitation · doi-reference
10.3390/foods11213392
10.3390/foods11213392 · ExternalCitation · doi-reference
10.3390/foods11243995
10.3390/foods11243995 · ExternalCitation · doi-reference
10.3390/foods12030565
10.3390/foods12030565 · ExternalCitation · doi-reference
10.3390/foods12091846
10.3390/foods12091846 · ExternalCitation · doi-reference
10.3390/gels7040231
10.3390/gels7040231 · ExternalCitation · doi-reference
10.3390/horticulturae9020288
10.3390/horticulturae9020288 · ExternalCitation · doi-reference
Influence of Temperature and Preserving Agents on the Stability of Cornelian Cherries Anthocyanins
10.3390/molecules19068177 · ExternalCitation · doi-reference
10.3390/molecules21091264
10.3390/molecules21091264 · ExternalCitation · doi-reference
10.3390/molecules23081970
10.3390/molecules23081970 · ExternalCitation · doi-reference
10.3390/molecules25173809
10.3390/molecules25173809 · ExternalCitation · doi-reference
10.3390/molecules27175489
10.3390/molecules27175489 · ExternalCitation · doi-reference
10.3390/polym14194036
10.3390/polym14194036 · ExternalCitation · doi-reference
