{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T01:53:11Z","timestamp":1777600391218,"version":"3.51.4"},"reference-count":19,"publisher":"Georg Thieme Verlag KG","issue":"04","funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["PTDC\/OCE-ETA\/31250\/2017"],"award-info":[{"award-number":["PTDC\/OCE-ETA\/31250\/2017"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["SFRH\/BD\/136556\/2018"],"award-info":[{"award-number":["SFRH\/BD\/136556\/2018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Synlett"],"published-print":{"date-parts":[[2020,3]]},"abstract":"<jats:p>A novel bioinspired 10-methylpyranoflavylium dye was synthesized. The dye was fully characterized by LC-DAD\/ESI-MS and NMR 1D and 2D techniques, and its equilibrium constants towards pH variations were determined by UV\u2013vis titration. These studies revealed the presence of three species (a flavylium cation AH+, a neutral quinoidal base A, and an anionic quinoidal base A\u2013) in the pH range 1\u201312, driven by the two pK a values of the dye: pK a1\u00a0=\u00a06.8 \u00b1 0.1 and pK a2\u00a0=\u00a010.8 \u00b1 0.1. The first deprotonation of the dye occurs within the pH range for spoilage of many packed-food products, making the dye an excellent candidate for use as a pH sensor for real-time monitoring of the quality and freshness of foods.<\/jats:p>","DOI":"10.1055\/s-0039-1690744","type":"journal-article","created":{"date-parts":[[2019,11,7]],"date-time":"2019-11-07T23:44:41Z","timestamp":1573170281000},"page":"334-338","source":"Crossref","is-referenced-by-count":9,"title":["Bioinspired Synthesis and Physical-Chemical Properties of a New 10-Methylpyrano-4\u2032-hydroxyflavylium Chloride Salt"],"prefix":"10.1055","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2226-0404","authenticated-orcid":false,"given":"Lu\u00eds","family":"Cruz","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto"}]},{"given":"V\u00e2nia","family":"Gomes","sequence":"additional","affiliation":[]},{"given":"Marta","family":"Guimar\u00e3es","sequence":"additional","affiliation":[]},{"given":"Gabriela","family":"Gon\u00e7alves","sequence":"additional","affiliation":[]},{"given":"Victor","family":"de Freitas","sequence":"additional","affiliation":[]}],"member":"194","published-online":{"date-parts":[[2019,11,7]]},"reference":[{"key":"ref1","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.foodchem.2015.06.108","volume":"192","author":"A Sousa","year":"2016","journal-title":"Food Chem."},{"key":"ref2","doi-asserted-by":"crossref","first-page":"341","DOI":"10.1002\/9781118329634.ch11","volume":"4","author":"F Pina","year":"2014","journal-title":"Recent Adv. 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