Keywordsmetrafenone; boscalid; kresoxim-methyl; color; phenolic profile; Graciano red wines; Tempranillo red wines; anthocyanins; degradation kinetics; potassium sorbate; sodium benzoate; anthocyanin; antioxidant; free radicals; DNA damage; mitochondria; antioxidant enzyme activity; species adulteration; cha tian pao; bramble; caneberry; blackcap; endemic berries; poliphenolics; quantitation; antioxidants; HPLC-MS; murtilla; calafate; chequen; arrayan; meli; luma; blueberry; anthocyanins; anti-inflammatory effect; blueberry; malvidin-3-galactoside; malvidin-3-glucoside; Cabernet Sauvignon; climatic conditons; soil properties; berry growth; anthocyanin profiles; anthocyanins; wine grape; rain-shelter cultivation; open-field cultivation; proanthocyanidin; anthocyanin; cytochrome P450; drug-metabolizing enzymes; enzyme activity; anthocyanin; evergreen; Lonicera japonica; nitrogen; photosynthesis; winter; acyltransferase; anthocyanin; Arabidopsis; carnation; delphinium; glucosyltransferase; Berberis heteropoda Schrenk; HPLC-DAD; HPLC-HR-ESI-MS; TAC; DPPH; FRAP; ABTS; Triticum aestivum; purple grain pericarp; candidate gene; regulatory gene; nucleotide sequence; transcription; anthocyanin; 3-deoxyanthocyanidin; flavylium; chalcone; iron; lipid peroxidation; serum albumin; anthocyanins; stability; pressurized liquid extraction; ultrasound-assisted extraction; red grape skin; blue corn; anthocyanins; snack; extrusion; optimization; solid phase extraction; anthocyanins; phenolics; grapes; cold stabilization; anthocyanin; potassium bitartrate; coprecipitation; anthocyanin accumulation and partitioning; UV radiation; temperatures; thermal time modeling; Mediterranean climate; food colourants; healthy foods; microencapsulation; spray drying; yoghurt
