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Subject: Anthocyanins
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Electronic Theses & Dissertations
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Amelanchier
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Antioxidants
1
Apples
1
Biodegradation
1
Black bean
2
Canned beans
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Carbohydrates
1
Carbonated beverages
1
Cherry
2
Cherry industry
1
Color
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Color of food
1
Coloring matter in food
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Cranberries
1
Enriched foods
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Ethylene
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Field experiments
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Food--Analysis
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Frozen fruit
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1
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2
Maillard reaction
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Michigan
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New Zealand--Canterbury
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Phenol oxidase
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Phytochemicals
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Pinot noir (Wine)
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Plant bioactive compounds
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Potatoes--Storage
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Rosaceae
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Scheduled tribes in India--Food
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Simulation methods
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Sulfur dioxide
1
Sulindac
1
Technological innovations
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Testing
1
Tubers
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Tumors--Growth
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United States
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Vitamin C
1
Wine and wine making--Chemistry
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Health-beneficial compounds in Cornus fruits
Vareed, Shaiju Kakkanadan
Text (2005)
Part of
Electronic Theses & Dissertations
Influences of shading and ethylene-releasing compounds of anthocyanin biosynthesis and maturation of early apple cultivars
Swindeman, Anne Michele
Text (1986)
Part of
Electronic Theses & Dissertations
The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines
Logan, Gerard Anthony
Text (2006)
Part of
Electronic Theses & Dissertations
Factors affecting color and anthocyanin content of "Michigan purple" potato tubers during tuber development and storage
Rooyen, Elzette van
Text (2004)
Part of
Electronic Theses & Dissertations
Inhibition of intestinal tumorigenesis in Apc[superscript]Min mice by tart cherry anthocyanins and sulindac
Kang, Soo-Young
Text (2002)
Part of
Electronic Theses & Dissertations
Modeling thermal and mechanical degradation of anthocyanins in extrusion processing
Lai, Kathy P. K.
Text (2003)
Part of
Electronic Theses & Dissertations
Impact of anthocyanins and dietary carbohydrates on intestinal tumorigenesis in ApcMin/+ mice
Walker, Ryan (Ryan Adam)
Text (2013)
Part of
Electronic Theses & Dissertations
QTL mapping of post-processing color retention and other traits in two black bean populations
Bornowski, Nolan M.
Text (2018)
Part of
Electronic Theses & Dissertations
The application of anthocyanins as colorants for maraschino type cherries
McLellan, Mark Richard
Text (1978)
Part of
Electronic Theses & Dissertations
The degradation of a cherry anthocyanin by tyrosinase
Peng, Chung-yen
Text (1962)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
Color retention and anthocyanin concentration in canned black beans
Al Dossary, Othman Mubarak
Text (2016)
Part of
Electronic Theses & Dissertations
Recovery of anthocyanin pigment from fermented red grape skins and its stability in a carbonated beverage
Palamidis, Nickolas John
Text (1974)
Part of
Electronic Theses & Dissertations
Bioactive constitiuents, i.e. [constituents] in Amelanchier fruits
Adhikari, Devi Prasad
Text (2004)
Part of
Electronic Theses & Dissertations
Inverse methods to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating
Greiby, Ibrahim
Text (2013)
Part of
Electronic Theses & Dissertations
The effect of blanching on the stability of anthocyanins in frozen tart cherries
Siegel, Alvin
Text (1970)
Part of
Electronic Theses & Dissertations
The effect of sulfur dioxide on the degradation of the tart cherry anthocyanin by tyrosinase
Goodman, Louis Paul
Text (1963)
Part of
Electronic Theses & Dissertations
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