Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Thomas M. Collins"'
Autor:
Julie-Anne Fenger, Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins, M. Mónica Giusti, Olivier Dangles
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 9, p 4551 (2021)
Red cabbage (RC) and purple sweet potato (PSP) are naturally rich in acylated cyanidin glycosides that can bind metal ions and develop intramolecular π-stacking interactions between the cyanidin chromophore and the phenolic acyl residues. In this wo
Externí odkaz:
https://doaj.org/article/4aedc7edcc8743c1930376073d7a4092
Autor:
Neil S. Mattson, Didier Socquet-Juglard, Rebecca J. Robbins, Anna Katharine Mansfield, Thomas M. Collins, David C. Manns, Kevin Kroneberger-Stanton, Phillip D. Griffiths
Publikováno v:
The Journal of Horticultural Science and Biotechnology. 95:374-382
A wide range of factors including biotic and abiotic stresses influence anthocyanin accumulation in plants. In this study, experiments were designed to measure the effects of nutrient depletion on ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::577ae58842c6c134c8d0f67615c8b6ec
https://doi.org/10.1080/14620316.2019.1681908
https://doi.org/10.1080/14620316.2019.1681908
Publikováno v:
Food Chemistry. 268:416-423
Anthocyanins express many hues depending on environmental factors and structural aspects, of which aglycone structure and acylation have been considered most impactful. Effects of different glycosylations on anthocyanins’ colors are less known. Twe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d61b4970f1fe20a8d60c799b991f43b
https://doi.org/10.1016/j.foodchem.2018.06.079
https://doi.org/10.1016/j.foodchem.2018.06.079
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
Publikováno v:
Dyes and Pigments
Dyes and Pigments, Elsevier, 2021, 185, pp.108792. ⟨10.1016/j.dyepig.2020.108792⟩
Dyes and Pigments, Elsevier, 2021, 185, pp.108792. ⟨10.1016/j.dyepig.2020.108792⟩
International audience; Anthocyanins from purple sweet potato (PSP) are peonidin and cyanidin glycosides acylated by p-hydroxycinnamic and p-hydroxybenzoic acids. For six individual PSP pigments, the thermodynamic constants of proton transfer and wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b8273bdbbc84046dd6e7a615947da5e
https://hal.inrae.fr/hal-03140118
https://hal.inrae.fr/hal-03140118
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 Chemistry. 234:131-138
Mechanisms to recreate many anthocyanin blue hues in nature are not fully understood, but interactions with metal ions and phenolic compounds are thought to play important roles. Bluing effects of hydroxycinnamic acids on cyanidin and chelates were i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e4c50f1328f31add4b1ec56648307a8
https://doi.org/10.1016/j.foodchem.2017.04.127
https://doi.org/10.1016/j.foodchem.2017.04.127
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
Autor:
Mariami Rusishvili, Rebecca J. Robbins, Marta Rosa, Luca Grisanti, Sara Laporte, Thomas M. Collins, Alessandra Magistrato, Stefano Baroni, Marco Micciarelli
Publikováno v:
PCCP. Physical chemistry chemical physics
21 (2019): 8757–8766. doi:10.1039/c9cp00747d
info:cnr-pdr/source/autori:Rusishvili, Mariami; Grisanti, Luca; Laporte, Sara; Micciarelli, Marco; Rosa, Marta; Robbins, Rebecca J.; Collins, Tom; Magistrato, Alessandra; Baroni, Stefano/titolo:Unraveling the molecular mechanisms of color expression in anthocyanins/doi:10.1039%2Fc9cp00747d/rivista:PCCP. Physical chemistry chemical physics (Print)/anno:2019/pagina_da:8757/pagina_a:8766/intervallo_pagine:8757–8766/volume:21
21 (2019): 8757–8766. doi:10.1039/c9cp00747d
info:cnr-pdr/source/autori:Rusishvili, Mariami; Grisanti, Luca; Laporte, Sara; Micciarelli, Marco; Rosa, Marta; Robbins, Rebecca J.; Collins, Tom; Magistrato, Alessandra; Baroni, Stefano/titolo:Unraveling the molecular mechanisms of color expression in anthocyanins/doi:10.1039%2Fc9cp00747d/rivista:PCCP. Physical chemistry chemical physics (Print)/anno:2019/pagina_da:8757/pagina_a:8766/intervallo_pagine:8757–8766/volume:21
Anthocyanins are a broad family of natural dyes, increasingly finding application as substitutes for artificial colorants in the food industry. In spite of their importance and ubiquity, the molecular principles responsible for their extreme color va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd252c07ab62c39cbbcfe33070369ee
https://www.bib.irb.hr/1008981
https://www.bib.irb.hr/1008981
Publikováno v:
Dyes and Pigments
Dyes and Pigments, Elsevier, 2020, 178, pp.108326. ⟨10.1016/j.dyepig.2020.108326⟩
Dyes and Pigments, Elsevier, 2020, 178, pp.108326. ⟨10.1016/j.dyepig.2020.108326⟩
International audience; In neutral solution, anthocyanins acylated by hydroxycinnamic acids typically exhibit attractive blue colors and a higher resistance to color loss compared to their nonacylated homologs. However, they remain vulnerable to a po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ec01c05ca732ef1d85f4245cc0913ee
https://doi.org/10.1016/j.dyepig.2020.108326
https://doi.org/10.1016/j.dyepig.2020.108326