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For: Ghareaghajlou N, Hallaj-Nezhadi S, Ghasempour Z. Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems. Food Chem 2021;365:130482. [PMID: 34243124 DOI: 10.1016/j.foodchem.2021.130482] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
Number Citing Articles
1 Mohammed HA, Khan RA. Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products' Quality, Hepatoprotection, Liver Longevity, and Commercial Products. Int J Mol Sci 2022;23:2149. [PMID: 35216263 DOI: 10.3390/ijms23042149] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
2 Zayed A, Sheashea M, Kassem IAA, Farag MA. Red and white cabbages: An updated comparative review of bioactives, extraction methods, processing practices, and health benefits. Crit Rev Food Sci Nutr 2022;:1-18. [PMID: 35174750 DOI: 10.1080/10408398.2022.2040416] [Reference Citation Analysis]
3 Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021;13:3771. [PMID: 34771329 DOI: 10.3390/polym13213771] [Reference Citation Analysis]
4 Zhang P, Li Y, Chong S, Yan S, Yu R, Chen R, Si J, Zhang X. Identification and quantitative analysis of anthocyanins composition and their stability from different strains of Hibiscus syriacus L. flowers. Industrial Crops and Products 2022;177:114457. [DOI: 10.1016/j.indcrop.2021.114457] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
5 José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.). Food Chem X 2022;13:100192. [PMID: 35498970 DOI: 10.1016/j.fochx.2021.100192] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
6 Fang S, Guan Z, Su C, Zhang W, Zhu J, Zheng Y, Li H, Zhao P, Liu X. Accurate fish-freshness prediction label based on red cabbage anthocyanins. Food Control 2022;138:109018. [DOI: 10.1016/j.foodcont.2022.109018] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
7 Cheng M, Yan X, Cui Y, Han M, Wang Y, Wang J, Zhang R, Wang X. Characterization and Release Kinetics Study of Active Packaging Films Based on Modified Starch and Red Cabbage Anthocyanin Extract. Polymers 2022;14:1214. [DOI: 10.3390/polym14061214] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022;:1-33. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Reference Citation Analysis]
9 Ghareaghajlou N, Hallaj-nezhadi S, Ghasempour Z. Nano-liposomal system based on lyophilization of monophase solution technique for encapsulating anthocyanin-rich extract from red cabbage. Dyes and Pigments 2022;202:110263. [DOI: 10.1016/j.dyepig.2022.110263] [Reference Citation Analysis]
10 Cheng M, Cui Y, Yan X, Zhang R, Wang J, Wang X. Effect of dual-modified cassava starches on intelligent packaging films containing red cabbage extracts. Food Hydrocolloids 2022;124:107225. [DOI: 10.1016/j.foodhyd.2021.107225] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 11.0] [Reference Citation Analysis]
11 Maciel-silva FW, Viganó J, Castro LE, Sganzerla WG, Buller LS, Martínez J, Rostagno MA, Forster-carneiro T. Pressurized liquid extraction coupled in-line with SPE and on-line with HPLC (PLE-SPExHPLC) for the recovery and purification of anthocyanins from SC-CO2 semi-defatted Açaí (Euterpe oleracea). Food Research International 2022;160:111711. [DOI: 10.1016/j.foodres.2022.111711] [Reference Citation Analysis]
12 Ebrahimi P, Lante A. Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. Applied Sciences 2022;12:1923. [DOI: 10.3390/app12041923] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Cai D, Li X, Chen J, Jiang X, Ma X, Sun J, Tian L, Vidyarthi SK, Xu J, Pan Z, Bai W. A comprehensive review on innovative and advanced stabilization approaches of anthocyanin by modifying structure and controlling environmental factors. Food Chem 2022;366:130611. [PMID: 34388403 DOI: 10.1016/j.foodchem.2021.130611] [Cited by in Crossref: 8] [Cited by in F6Publishing: 7] [Article Influence: 8.0] [Reference Citation Analysis]
14 Abedi-Firoozjah R, Yousefi S, Heydari M, Seyedfatehi F, Jafarzadeh S, Mohammadi R, Rouhi M, Garavand F. Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers (Basel) 2022;14:1629. [PMID: 35458378 DOI: 10.3390/polym14081629] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 He J, Ye S, Correia P, Fernandes I, Zhang R, Wu M, Freitas V, Mateus N, Oliveira H. Dietary polyglycosylated anthocyanins, the smart option? A comprehensive review on their health benefits and technological applications. Compr Rev Food Sci Food Saf 2022. [PMID: 35534086 DOI: 10.1111/1541-4337.12970] [Reference Citation Analysis]