Complex coacervation of anthocyanin-rich pigments from red cabbage (Brassica oleracea) with inulin, gum arabic and pea protein by Sandra Muñoz-Coyotecatl, Sandra Muñoz-Coyotecatl, Astrid Domínguez-Uscanga, Astrid Domínguez-Uscanga, Randy Ortiz-Castro, Greta H. Rosas-Saito, Gregorio Romero-De la Vega, Genaro Amador-Espejo, Genaro Amador-Espejo, Diego A. Luna-Vital, Diego A. Luna-Vital

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Development of simple and biodegradable pH indicator films from cellulose and anthocyanin by Fikrte Woldeyes Hailu, Solomon Workneh Fanta, Alemayehu Ambaw Tsige, Mulugeta Admasu Delele

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Production of disposable biodegradable cups based on watermelon peel waste modified with zinc oxide nanoparticles and red cabbage extract by Fahime Purghorbani, Sajad Pirsa, Ayoub Fathollahi Qarachoboogh

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Red Cabbage Extracts as Inhibitors of Lipid Oxidation in Fresh Minced Tilapia (Nile perch) During Refrigerated Storage by Ayse Demirbaş

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Adsorption removal of anthocyanins from red cabbage extracts by bentonite: statistical analysis of main and interaction effects by L. M. Soldatkina, V. O. Novotna

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Transcriptomics Analysis of the Mechanism Underlying the Synthesis of Phenolic Compounds in Fresh-Cut Red Cabbage under Ultrasound Stress by HONG Chen, GUO Lina, ZHANG Xinyan, OUYANG Ningning, WU Ping, MA Haile

Subjects: “…fresh-cut red cabbage; ultrasound washing; transcriptomics; phenolic compounds; reactive oxygen species…”
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OBTAINING RED CABBAGE ANTHOCYANIN COLORED ENCAPSULATED FORMS BY THE METHOD OF FREEZE-DRYING by Ya. Yu. Kulchenko, V. I. Deineka, L. A. Deineka, I. P. Blinova

Subjects: “…red cabbage…”
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