Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts
Gérard, Violaine, Ay, Emel, Graff, Bernadette, Morlet-Savary, Fabrice, Galopin, Christophe, Mutilangi, William, Lalevée, Jacques
Published in Journal of agricultural and food chemistry (30.10.2019)
Published in Journal of agricultural and food chemistry (30.10.2019)
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Journal Article
Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition
Chung, Cheryl, Rojanasasithara, Thananunt, Mutilangi, William, McClements, David Julian
Published in Food chemistry (15.06.2016)
Published in Food chemistry (15.06.2016)
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Journal Article
Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid
Gérard, Violaine, Ay, Emel, Morlet-Savary, Fabrice, Graff, Bernadette, Galopin, Christophe, Ogren, Thaddao, Mutilangi, William, Lalevée, Jacques
Published in Journal of agricultural and food chemistry (15.05.2019)
Published in Journal of agricultural and food chemistry (15.05.2019)
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Journal Article
Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway
Ay, Emel, Gérard, Violaine, Graff, Bernadette, Morlet-Savary, Fabrice, Mutilangi, William, Galopin, Christophe, Lalevée, Jacques
Published in Journal of agricultural and food chemistry (03.04.2019)
Published in Journal of agricultural and food chemistry (03.04.2019)
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