Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Micheal Moloney"'
Autor:
Olivier Dangles, Rebecca J. Robbins, Neda Ahmadiani, Thomas M. Collins, Julie Anne Fenger, Kumi Yoshida, M. Monica Giusti, Stefano Baroni, Mariami Rusishvili, Julia Li, Sara Laporte, Micheal Moloney, Tadao Kondo, John Didzbalis, Kathryn G. Guggenheim, Mary Riley, Pamela R. Denish, Randall Powers, Justin B. Siegel, Luca Grisanti, Gregory T. Sigurdson, Alessandra Magistrato
Publikováno v:
Science Advances
Science advances, vol 7, iss 15
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
Science advances, vol 7, iss 15
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
A 3D molecular arrangement and coordination of a minor anthocyanin from red cabbage creates a brilliant blue color.
The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals i
The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d8f71961bb74db3a00649b471d5960b
http://europepmc.org/articles/PMC8026139
http://europepmc.org/articles/PMC8026139
Autor:
Micheal Moloney, Kumi Yoshida, Tadao Kondo, Thomas M. Collins, Olivier Dangles, Rebecca J. Robbins
Publikováno v:
Dyes and Pigments
Dyes and Pigments, Elsevier, 2018, 158, pp.342-352. ⟨10.1016/j.dyepig.2018.05.057⟩
Dyes and Pigments, Elsevier, 2018, 158, pp.342-352. ⟨10.1016/j.dyepig.2018.05.057⟩
International audience; Anthocyanins acylated by hydroxycinnamic acids (HCAs) are fascinating plant pigments that express a variety of red, purple and blue colors by combining multiple structural transformations and molecular interactions. Acylated a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::399667f0bafe2a766d75a3b90253967c
https://doi.org/10.1016/j.dyepig.2018.05.057
https://doi.org/10.1016/j.dyepig.2018.05.057
Publikováno v:
Food and Function
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6740-6751. ⟨10.1039/C9FO01884K⟩
Food and Function, Cambridge : Royal Society of Chemistry, 2019, 10 (10), pp.6740-6751. ⟨10.1039/C9FO01884K⟩
International audience; The main red cabbage anthocyanins (pigments) are cyanidin glycosides bearing one or two acyl groups derived from hydroxycinnamic acids (HCAs). Through π-stacking interactions with the cyanidin chromophore, the HCA residues ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e62016761180d14c34847ad5ad55aacc
https://hal.inrae.fr/hal-02620015
https://hal.inrae.fr/hal-02620015
