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pelargonidin 3-O-glucoside biosynthetic process

Known as: pelargonidin 3-O-glucoside formation, pelargonidin 3-O-glucoside biosynthesis, pelargonidin 3-O-glucoside anabolism 
The chemical reactions and pathways resulting in the formation of pelargonidin 3-O-glucoside, a basic anthocyanin responsible for red to magenta… Expand
National Institutes of Health

Papers overview

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Review
2017
Review
2017
Anthocyanins are one of the most widespread families of natural pigments in the plant kingdom. Their health beneficial effects… Expand
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Highly Cited
2008
Highly Cited
2008
Morus nigra L., belonging to the Moraceae family, is a decidious tree widely cultivated in Europe and West Asia. It has a long… Expand
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Highly Cited
2008
Highly Cited
2008
Anthocyanin constituents in black raspberries (Rubus occidentalis L.) were investigated by HPLC-DAD, and their involvement as… Expand
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Highly Cited
2007
Highly Cited
2007
Based on the phenolic profiles obtained by high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC… Expand
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Highly Cited
2006
Highly Cited
2006
Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn… Expand
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Highly Cited
2005
Highly Cited
2005
Anthocyanin colors and factors which stabilize and enhance these labile pigments were studied in this thesis. Berry anthocyanin… Expand
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Highly Cited
2004
Highly Cited
2004
Anthocyanins and phenolics of 10 blue honeysuckle (Lonicera caerulea L.) genotypes were characterized and quantified by HPLC-DAD… Expand
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Highly Cited
2004
Highly Cited
2004
The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burlat, Saco… Expand
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Highly Cited
2002
Highly Cited
2002
Cultural system [hill plasticulture (HC) versus matted row (MR)] and genotype interactions affected strawberry fruit quality. In… Expand
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Highly Cited
2001
Highly Cited
2001
The influence of four day/night growing temperature combinations (18/12, 25/12, 25/22, and 30/22 degrees C) on phenolic acid… Expand
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