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malvin

Known as: malvidin 3,5-diglucoside 
 
National Institutes of Health

Papers overview

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2012
2012
New colorimetric variables have been defined in the uniform CIELAB color space to assess the quantitative and qualitative color… Expand
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2011
2011
The aim of this study was the detailed characterization of the phenolic composition and the determination of the antioxidant… Expand
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2010
2010
The effect of allyl isothiocyanate (AITC) on antioxidant enzyme activities, flavonoid content, and fruit quality of blueberries… Expand
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Highly Cited
2008
Highly Cited
2008
Thermal stability of 10 anthocyanins found in a bilberry extract was studied at different heating temperatures and times… Expand
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Highly Cited
2008
Highly Cited
2008
Several naturally occurring essential oils including carvacrol, anethole, cinnamaldehyde, cinnamic acid, perillaldehyde, linalool… Expand
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Highly Cited
2004
Highly Cited
2004
The anthocyanin content and the radical scavenging capacity of three non-Vitis vinifera grapes (Marechal Foch, Norton, and… Expand
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2003
2003
Jasmonic acid altered the accumulation of major anthocyanins in Vitis vinifera cell culture. Peonidin 3-glucoside content at day… Expand
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2001
2001
Several anthocyanin-derived pigments that showed UV-visible spectra different from those of the original grape anthocyanins were… Expand
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2000
2000
The process of copigmentation of the anthocyanin molecule malvidin 3, 5-diglucoside with two organic monocarboxylic phenolic… Expand
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Highly Cited
1999
Highly Cited
1999
Anthocyanins are one of the main classes of flavonoids in red wines, and they appear to contribute significantly to the powerful… Expand
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