Zobrazeno 1 - 10
of 221
pro vyhledávání: '"Tadao KONDO"'
Publikováno v:
Molecules, Vol 23, Iss 7, p 1698 (2018)
Oenothera flower petals change color during senescence. When in full bloom, the flowers of O. tetraptera are white and those of O. laciniata and O. stricta are yellow. However, the colors change to pink and orange, respectively, when the petals fade.
Externí odkaz:
https://doaj.org/article/083e25c441124c659ddb289e956b0a01
Autor:
Tadao Kondo
Publikováno v:
CHIMIA, Vol 48, Iss 11 (1994)
Externí odkaz:
https://doaj.org/article/3904c4a65d0b4d21b5d4c124b23f5dce
Publikováno v:
Materials Transactions; 2024, Vol. 65 Issue 6, p657-664, 8p
Autor:
André Seco, Nuno Basílio, Natércia F. Brás, Kumi Yoshida, Tadao Kondo, Kin-ichi Oyama, Fernando Pina
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:11391-11400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8658b3343cc1e2073e227cb7f09f27a3
https://doi.org/10.1021/acs.jafc.2c03879
https://doi.org/10.1021/acs.jafc.2c03879
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 85:61-68
Corydalis ambigua (Japanese name, Ezoengosaku) flowers bloom with blue to purplish petals in early spring in Hokkaido prefecture. In this study, a mechanism for blue petal coloration by ferric ions and keampferol glycoside was elucidated. Blue petals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b4fcade56d0bf646f9a37343bdb1cf5
https://doi.org/10.1093/bbb/zbaa022
https://doi.org/10.1093/bbb/zbaa022
Publikováno v:
Proceedings of the Japan Academy. Series B, Physical and Biological Sciences
Hydrangea (Hydrangea macrophylla) is a unique flower because it is composed of sepals rather than true petals that have the ability to change color. In the early 20th century, it was known that soil acidity and Al3+ content could intensify the blue h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c792681c08b852c11967d2219075ccc5
http://europepmc.org/articles/PMC7897900
http://europepmc.org/articles/PMC7897900
Publikováno v:
Chirality. 32(5):556-563
Catechinopyranocyanidins A and B (cpcA and cpcB) are two purple pigments present in the seed‐coat of red adzuki bean, Vigna angularis , of which cpcA is the major pigment, containing two chiral carbons in the catechin part. Their absolute configura
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5b89f2898d9d9f08aeaa9175990abc6
https://nagoya.repo.nii.ac.jp/records/30324
https://nagoya.repo.nii.ac.jp/records/30324
Autor:
Takashi Mishima, Kumi Yoshida, Yasuhito Shimada, Sasicha Chensom, Sachiko Hasegawa, Tadao Kondo, Hiroko Nakayama, Hirotaka Katsuzaki
Publikováno v:
Plant Foods for Human Nutrition. 75:265-271
Titanbicus (TB), a hybrid of Hibiscus moscheutos × H. coccineus (Medic.) Walt., has potential to be used as an edible flower. In this study, proximate nutritional content, anthocyanin content, total polyphenol content (TPC), and antioxidant activiti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35fe5d4aa7e21331de4dcfc8eea1b416
https://doi.org/10.1007/s11130-020-00813-3
https://doi.org/10.1007/s11130-020-00813-3
Die casting is adequate for mass production and has the advantage of being able to yield a complicated shape accurately. However, casting defects caused by plunger movement remain a problem. Velocity control of the plunger is very effective to avoid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e417c81310f0142c1b214f2c86125cdc
https://doi.org/10.1115/1.0003842v
https://doi.org/10.1115/1.0003842v
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