天竺葵素（氯化花葵素）

参考文献(14篇)

14. [IF=8.2] Peiyi Jin et al."Microwave-assisted deep eutectic solvent extraction and macroporous resin purification of anthocyanins from Purple-heart Radish: Process optimization, structural characterization and quantitative analysis."Food Chemistry-X.2025 Jul;29:102

13. [IF=8.5] Shengnan Wang et al."Postharvest changes in the phenolic and free volatile compound contents in Shine Muscat grapes at room temperature."FOOD CHEMISTRY.2025 Feb;465:141958

12. [IF=3.8] Rongbosen Yue et al."The material basis and potential pathways of liver glucose metabolism regulation in Chongqing Tuocha: Insights from molecular dynamics and cell experiments."Journal of Functional Foods.2024 Jul;118:106271

11. [IF=3.1] Ying Nie et al."Physicochemical Properties of Geographical Indication (GI) Sweet Cherries in China and Their Influencing Factors of Cultivar, Climate Type, and Soil Condition."Horticulturae.2023 Oct;9(10):1118

10. [IF=5.6] Jieni Li et al."Identification of key genes responsible for green and white colored spathes in Anthurium andraeanum (Hort.)."Frontiers in Plant Science.10.3389/fpls.2023.1208226

9. [IF=1.7] Zhouyi Zhang et al."Revealing the differences in phenolics in different parts of Taraxacum mongolicum using UPLC-MS/MS."Phytochemistry Letters.2023 Aug;56:13

8. [IF=6.056] Wenfeng Li et al."Replacing ace tone with ethanol to dehydrate yeast glucan particles for microencapsulating anthocyanins from red radish (Raphanus sativus L.)."LWT-FOOD SCIENCE AND TECHNOLOGY.2023 Jun;182:114844

7. [IF=6.443] Wenfeng Li et al."In vitro and in vivo bioaccessibility, antioxidant activity, and color of red radish anthocyanins as influenced by different drying methods."Food Chemistry-X.2023 Mar;:100633

6. [IF=4.075] Yake Xiang et al."The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor."JOURNAL OF CEREAL SCIENCE.2023 Mar;110:103625

5. [IF=8.025] Ce Shi et al."An intelligent colorimetric film based on complex anthocyanins and bacterial cellulose nanofibers for tilapia freshness detection in an actual cold chain."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2022 Nov;221:183

4. [IF=4.952] Shuxin Tang et al."Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community."Lwt Food Sci Technol. 2021 Jul;147:111651

3. [IF=4.952] Wenfeng Li et al."Glycosides changed the stability and antioxidant activity of pelargonidin."Lwt Food Sci Technol. 2021 Jul;147:111581

2. [IF=4.27] Xiaolan Li et al."Upregulated structural and regulatory genes involved in anthocyanin biosynthesis for coloration of purple grains during the middle and late grain-filling stages."Plant Physiol Bioch. 2018 Sep;130:235

1.  汤晓, 倪翠阳, 王丽英,等. 煮制时间与二次煮制对紫娟普洱茶抗氧化性的影响[J]. 食品工业科技, 2015, 036(008):141-147.