Influence of active composition in sweetpotato storage roots on stability of anthocyanin;

Extraction technology of anthocyanins from purple corn;

Study on extracting and purifying anthocyanin from yam;

Study on preparation and stability of anthocyanidin from pomegranate juice;

Antitumor Effect of Anthocyanidin on Lung Cancer NCI-H460 Cells in vitro and in vivo;

Studies on the properties of the anthocyanidin in Suaeda hete-roptera of halophyte;

Ultrasonic method for extracting anthocyanins from purple sweet potato;

Study on microencapsulation of anthocyanins;

Antioxidant and anti-inflammatory effects of cyanidin from cherries on rat adjuvant-induced arthritis;

In this manuscript,the optimum factors of formatting cyanidin in the callus of nanguo pear through inducing callus of nanguo pear were investigated.

Chemical analysis shows that the purple pigments are cyanidin derivatives.

Study on microwave extraction of proanthocyanidin from grape seed;

The preparation and quality evaluation of proanthocyanidin nanoemulsions;

Analysis of proanthocyanidin of grape seed by capillary electrophoresis;

Recent studies on procyanidins extraction,separation and purification methods;

Study on the fractionation of grape seed procyanidins by AB-8 adsorbent resin;

Contrast of the procyanidins content in Vitis davidii Foex and some other grape juices and wines;