Exogenous allantoin improves anthocyanin accumulation in grape berry skin at early stage of ripening

Journal of Plant Physiology

253: 153253. (2020)

Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion

Food chemistry

278: 357-363. (2019)

Anthocyanin composition of fruit extracts from Lycium ruthenicum and their protective effect for gouty arthritis

Industrial Crops and Products

129: 414-423. (2019)

Comparison of anthocyanins, proanthocyanidin oligomers and antioxidant capacity between cowpea and grain legumes with colored seed coat

Food Science and Technology Research

25(2): 287-294. (2019)

A low temperature promotes anthocyanin biosynthesis but does not accelerate endogenous abscisic acid accumulation in red-skinned grapes

Plant Science

283: 165-176 (2019)