Proanthocyanidin and anthocyanins from the hulls and beards of red-kerneled rice and their antiglycation properties

 

Bioscience, Biotechnology, and Biochemistry

83(4): 605-608. (2019)

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

 

Food chemistry

278: 357-363. (2019)

 

Characterization of phenolics in the flesh tissue of “Tsuyuakane” , a red flesh type of Japanese apricot (Prunus mume Sieb. et Zucc.) and its effect on postprandial blood glucose levels in rats

 

Food Preservation Science

43(4): 153-162. (2017)

 

In vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase

 

Journal of Functional Foods

21: 50-57. (2016)

 

Differential effects of black currant anthocyanins on diffuser-or negative lens-induced ocular elongation in chicks

 

Journal of ocular pharmacology and therapeutics

29(6): 604-609. (2013)