Øyvind M. Andersen

Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions

Luís Cabrita, Torgils Fossen, Øyvind M. Andersen · Food Chemistry · 2000 · 328 citations

Natural Sciences, Biochemistry, Chemistry +7

Colour stability of anthocyanins in aqueous solutions at various pH values

Kjell Torskangerpoll, Øyvind M. Andersen · Food Chemistry · 2004 · 310 citations

Agriculture, Biochemistry, Chemistry +15

Colour and stability of pure anthocyanins influenced by pH including the alkaline region

Torgils Fossen, Luís Cabrita, Øyvind M. Andersen · Food Chemistry · 1998 · 287 citations · Full text

Natural Sciences, Biochemistry, Chemistry +11

Anthocyanin-rich extract decreases indices of lipid peroxidation and DNA damage in vitamin E-depleted rats

Carmen Ramírez-Tortosa, Øyvind M. Andersen, Peter T. Gardner et al. · Free Radical Biology and Medicine · 2001 · 265 citations

Life Sciences, Biochemistry, Nutritional Sciences +15

Flavonoids from red onion (Allium cepa)

Torgils Fossen, Atle T. Pedersen, Øyvind M. Andersen · Phytochemistry · 1998 · 180 citations

Life Sciences, Botany, Plant Sciences +12