Similar articles for PMID: 20731350

Year	Number of Results
1946	2
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2021	27
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2023	7
2024	0

1

Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.

Montilla EC, Hillebrand S, Butschbach D, Baldermann S, Watanabe N, Winterhalter P. Montilla EC, et al. J Agric Food Chem. 2010 Sep 22;58(18):9899-904. doi: 10.1021/jf101898j. J Agric Food Chem. 2010. PMID: 20731350

2

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.

Truong VD, Deighton N, Thompson RT, McFeeters RF, Dean LO, Pecota KV, Yencho GC. Truong VD, et al. J Agric Food Chem. 2010 Jan 13;58(1):404-10. doi: 10.1021/jf902799a. J Agric Food Chem. 2010. PMID: 20017481

3

Preparative isolation and purification of anthocyanins from purple sweet potato by high-speed counter-current chromatography.

Qiu F, Luo J, Yao S, Ma L, Kong L. Qiu F, et al. J Sep Sci. 2009 Jun;32(12):2146-51. doi: 10.1002/jssc.200900038. J Sep Sci. 2009. PMID: 19479751

4

Probing anthocyanin profiles in purple sweet potato cell line (Ipomoea batatas L. Cv. Ayamurasaki) by high-performance liquid chromatography and electrospray ionization tandem mass spectrometry.

Tian Q, Konczak I, Schwartz SJ. Tian Q, et al. J Agric Food Chem. 2005 Aug 10;53(16):6503-9. doi: 10.1021/jf050671m. J Agric Food Chem. 2005. PMID: 16076141

5

Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.

Xu J, Su X, Lim S, Griffin J, Carey E, Katz B, Tomich J, Smith JS, Wang W. Xu J, et al. Food Chem. 2015 Nov 1;186:90-6. doi: 10.1016/j.foodchem.2014.08.123. Epub 2014 Sep 16. Food Chem. 2015. PMID: 25976796 Free article.

6

Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology.

Liu X, Mu T, Sun H, Zhang M, Chen J. Liu X, et al. Food Chem. 2013 Dec 1;141(3):3034-41. doi: 10.1016/j.foodchem.2013.05.119. Epub 2013 Jun 4. Food Chem. 2013. PMID: 23871056

7

Anthocyanin Accumulation in the Leaves of the Purple Sweet Potato (Ipomoea batatas L.) Cultivars.

Li G, Lin Z, Zhang H, Liu Z, Xu Y, Xu G, Li H, Ji R, Luo W, Qiu Y, Qiu S, Tang H. Li G, et al. Molecules. 2019 Oct 17;24(20):3743. doi: 10.3390/molecules24203743. Molecules. 2019. PMID: 31627373 Free PMC article.

8

Anthocyanins, hydroxycinnamic acid derivatives, and antioxidant activity in roots of different chinese purple-fleshed sweetpotato genotypes.

Zhu F, Cai YZ, Yang X, Ke J, Corke H. Zhu F, et al. J Agric Food Chem. 2010 Jul 14;58(13):7588-96. doi: 10.1021/jf101867t. J Agric Food Chem. 2010. PMID: 20524661

9

Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS.

He W, Zeng M, Chen J, Jiao Y, Niu F, Tao G, Zhang S, Qin F, He Z. He W, et al. J Agric Food Chem. 2016 Jan 13;64(1):171-7. doi: 10.1021/acs.jafc.5b04878. Epub 2015 Dec 28. J Agric Food Chem. 2016. PMID: 26687974

10

Antimutagenicity of deacylated anthocyanins in purple-fleshed sweetpotato.

Yoshimoto M, Okuno S, Yamaguchi M, Yamakawa O. Yoshimoto M, et al. Biosci Biotechnol Biochem. 2001 Jul;65(7):1652-5. doi: 10.1271/bbb.65.1652. Biosci Biotechnol Biochem. 2001. PMID: 11515552 Free article.

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