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Spectrophotometric Study of Anthocyan Copigmentation Reactions

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/anie.196607911openalex-snapshot
Complex Formation and Flower Colors
inferredcites →https://doi.org/10.1021/ja00189a039openalex-snapshot
The co-pigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions
inferredcites →https://doi.org/10.1021/jf00024a003openalex-snapshot
Spectroabsorptiometric investigations of complexing reactions of polyhydroxylic flavylium compounds
inferredcites →https://doi.org/10.1111/j.1365-2621.1978.tb02343.xopenalex-snapshot
CO‐PIGMENTATION OF ANTHOCYANINS UNDER PHYSIOLOGICAL CONDITIONS

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins
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Non-flavonoid Phenolic Compounds
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Influence of Phenolics on Wine Organoleptic Properties
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Anthocyanin identification and composition of wild Vitis spp. accessions by using LC–MS and LC–NMR
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Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability
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Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
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Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC
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Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids
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Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations
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Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
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Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity, thermodynamics and molecular dynamics simulation
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Red clover isoflavonoids as anthocyanin color enhancing agents in muscadine wine and juice
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Phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage
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Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
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Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment
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Copigmentation between malvidin-3- O -glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods
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Flavonoid C-glycosides from pigeon pea leaves as color and anthocyanin stabilizing agent in blueberry juice
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Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems
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Buckwheat R2R3 MYB transcription factor FeMYBF1 regulates flavonol biosynthesis
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Photochemistry of the hemiketal form of anthocyanins and its potential role in plant protection from UV-B radiation
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Anthocyanic vacuolar inclusions — their nature and significance in flower colouration
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Structure-activity relationships governing antioxidant capacities of plant polyphenols
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Copigmentation gives bluer flowers on transgenic torenia plants with the antisense dihydroflavonol-4-reductase gene
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Enhancement of red wine colour by pre-fermentation addition of copigments
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The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex
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Chromatic characterization of anthocyanins from red grapes—I. pH effect
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Colour effects of co-pigmentation of anthocyanins revisited—1. A colorimetric definition using the CIELAB scale
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Colour effects of co-pigmentation of anthocyanins revisited—2.A colorimetric look at the solutions of cyanin co-pigmented byrutin using the CIELAB scale
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Unexpected hyperchromic interactions during the chromatography of theafulvins and simple flavonoids
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Stabilisation of natural anthocyanins by micellar Systems
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Computational study of the electronic excitations of some anthocyanidins
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Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment
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Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines
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Highlights on Anthocyanin Pigmentation and Copigmentation: A Matter of Flavonoid π-Stacking Complexation To Be Described by DFT-D
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A Spectrophotometric Study of the Copigmentation of Malvin with Caffeic and Ferulic Acids
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Effect of Caffeic Acid on the Color of Red Wine
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Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation
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Effect of Copigments and Grape Cultivar on the Color of Red Wines Fermented after the Addition of Copigments
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Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside
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Influence of Prefermentative Cold Maceration on the Color and Anthocyanic Copigmentation of Organic Tempranillo Wines Elaborated in a Warm Climate
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Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio
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Impact of Caffeic Acid Addition on Phenolic Composition of Tempranillo Wines from Different Winemaking Techniques
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Optimization of a Solid-Phase Extraction Method Using Copolymer Sorbents for Isolation of Phenolic Compounds in Red Wines and Quantification by HPLC
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Spectrophotometric Study of Anthocyan Copigmentation Reactions. 4. Malvin and Apigenin 7-Glucoside
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Excited-State Electron Transfer in Anthocyanins and Related Flavylium Salts
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Charge-Transfer Complexation as a General Phenomenon in the Copigmentation of Anthocyanins
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Chemistry and applications of flavylium compounds: a handful of colours
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Vegetable-based dye-sensitized solar cells
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Thermodynamic investigations of the copigmentation process between strawberry anthocyanins and rose petal polyphenols (Rosa damascena Mill.) at different temperatures
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Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
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Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
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Interactions between anthocyanins and organic food molecules in model systems
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INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE
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Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin
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Separating grape pomace before fermentation and restructuring the skin‐to‐seed ratio: A new scientific approach
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Biosynthesis and regulation of flavonoids in buckwheat
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Hypochromic Effect of an Aqueous Monoglucosyl Rutin Solution Caused by Green Tea Catechins
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Stability and stabilization of the anthocyanins fromEuterpe oleraceamart
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Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids
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Proanthocyanidin composition and evolution during grape ripening as affected by variety: Nebbiolo and Barbera cv.
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Solubility of Quercetin in Wines
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Stabilitation of strawberry puree during processing
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Microarray Analysis for the Screening of Genes Inducible by Light or Low Temperature in Post-veraison Grape Berries
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Color stability of sorghum 3-deoxyanthocyanins against sulfite and ascorbic acid degradation : pH influence
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Significance of Grape Phenolic Compounds for Wine Characteristics: Dynamics and Extractability During Fruit Maturation
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Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials
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Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
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Use of Modified Phenolic Thyme Extracts (Thymus vulgaris) with Reduced Polyphenol Oxidase Substrates as Anthocyanin Color and Stability Enhancing Agents
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Vine Irrigation through Two Shoot Densities in Flavonoid and Non-Flavonoid Compounds in ‘Tempranillo’ Grapes
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Effect of Heating, UV Irradiation and pH on Stability of the Anthocyanin Copigment Complex
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Extraction and stability of anthocyanins from the Benitaka grape cultivar (Vitis vinifera L.)
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Expression of multi-copy flavonoid pathway genes coincides with anthocyanin, flavonol and flavan-3-ol accumulation of grapevine
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The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
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Effects of Preflowering Leaf Removal on Phenolic Composition of Tempranillo in the Semiarid Terroir of Western Spain
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COPIGMENTAÇÃO INTRA E INTERMOLECULAR DE ANTOCIANINAS: UMA REVISÃO
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AVALIAÇÃO DO TEMPO DE MEIA-VIDA DE ANTOCIANINAS DE UVAS CABERNET SAUVIGNON EM SORBET
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Convenience of Applying of Viticulture Technique as a Function of the Water Status of the Vine-Stock
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Smart Dimethylacrylamide/Gelatin–Rosa Hydrogels for Application in Food Packaging Materials
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Effect of pH, temperature and iron on the stability of anthocyanins from black-skinned peanuts (Arachis hypogaea L.)
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