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 · 327 citations

Food Chemistry, Bioorganic Chemistry, Biochemistry +8

Colour stability of anthocyanins in aqueous solutions at various pH values

Kjell Torskangerpoll, Øyvind M. Andersen · Food Chemistry · 2004 · 309 citations

Chemical Engineering, Engineering, Various Ph Values +6

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

Torgils Fossen, Luís Cabrita, Øyvind M. Andersen · Food Chemistry · 1998 · 285 citations · Full text

Bioorganic Chemistry, Biochemistry, Natural Sciences +4

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 · 264 citations

Dna Damage, Biochemistry, Anthocyanin-rich Extract +11

Flavonoids from red onion (Allium cepa)

Torgils Fossen, Atle T. Pedersen, Øyvind M. Andersen · Phytochemistry · 1998 · 179 citations

Bioorganic Chemistry, Botany, Natural Sciences +4