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Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data.

Kévin Vidot, Nawel Achir, Christian Mertz, André Sinela, Nadirah Rawat, Alexia Prades, Olivier Dangles, Hélène Fulcrand, and Manuel Dornier.

Isolation and Characterization of Anthocyanins from Hibiscus sabdariffa Flowers. Figueroa-Espinoza, Nathalie Barouh, Bruno Baréa, Ana Fernandes, Victor de Freitas, and Erika Salas. Journal of Agricultural and Food Chemistry 2017, 65 Discrimination of the Two Hemiketal Enantiomers. Effect of β-Cyclodextrin on the Multistate Species Distribution of 3-Methoxy-4′,7-dihydroxyflavylium.

Sandra Gago, Nuno Basílio, Alexandre Quintas, and Fernando Pina.

The Journal of Physical Chemistry B 2018, 122 Rationalizing the Color in Heavenly Blue Anthocyanin: A Complete Kinetic and Thermodynamic Study.

Johan Mendoza, Nuno Basílio, Fernando Pina, Tadao Kondo, Kumi Yoshida.

Journal of Agricultural and Food Chemistry 2018, 66 Impact of Lignosulfonates on the Thermodynamic and Kinetic Parameters of Malvidin-3-O-glucoside in Aqueous Solutions.

Paula Araújo, Nuno Basílio, Ana Fernandes, Nuno Mateus, Victor de Freitas, Fernando Pina, Joana Oliveira.

Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range.

Xinguang Qin, Dan Yuan, Qi Wang, Zhongze Hu, Yang Wu, Jie Cai, Qingrong Huang, Shuyi Li, Gang Liu.

Improvement of the Color Stability of Cyanidin-3-glucoside by Fatty Acid Enzymatic Acylation. Marta Guimarães, Nuno Mateus, Victor de Freitas, Luís Cruz.2,6-Bis(arylidene)cyclohexanones and Anthocyanins: The Same General Multistate of Species. Alejo-Armijo, Livia Corici, Liliana Cseh, Diana Aparaschivei, Artur J. Anthocyanin-Functionalized Contact Lens Sensors for Ocular pH Monitoring. Rafia Sarah Riaz, Mohamed Elsherif, Rosalia Moreddu, Ijaz Rashid, Muhammad Umair Hassan, Ali K.Journal of Agricultural and Food Chemistry 2020, 68 Relevance of the Concentrations and Sizes of Oligomeric Red Wine Pigments to the Color Intensity of Commercial Red Wines. Juuso Erik Laitila, Juha-Pekka Salminen.Demonstrating Purple Color Development to Students by Showing the Highly Visual Effects of Aluminum Ions and pH on Aqueous Anthocyanin Solutions. Journal of Agricultural and Food Chemistry 2021, 69 Anthocyanin Addition Alters Tannin Extraction from Grape Skins in Model Solutions via Chemical Reactions.

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