Concepedia

Anthocyanin Derivatization

Anthocyanin Derivatization is a chemical modification process in which anthocyanin molecules undergo structural transformation through covalent or non-covalent bonding with other compounds, thereby altering their chromatic and stability properties within the context of color stabilization.

89

Publications

5.2K

Citations

368

Authors

153

Institutions

Publications per year

2017–2026

27

Parents

Publications

89

Acylated anthocyanins from edible sources and their applications in food systems

M. Mónica Giusti, Ronald E. Wrolstad · Biochemical Engineering Journal · 2003 · 931 citations

, , +16

Recent developments in the stabilization of anthocyanins in food products

Giuseppe Mazza, Raymond Brouillard · Food Chemistry · 1987 · 296 citations

, , +11

Studies on the Acetaldehyde-Induced Condensation of (−)-Epicatechin and Malvidin 3-<i>O</i>-Glucoside in a Model Solution System

Nour‐Eddine Es‐Safi, Hélène Fulcrand, Véronique Cheynier et al. · Journal of Agricultural and Food Chemistry · 1999 · 208 citations

, , +13

Valorization and protection of anthocyanins from strawberries (Fragaria×ananassa Duch.) by acidified natural deep eutectic solvent based on intermolecular interaction

Hao Huang, Sheng‐Rong Guo, Yanqun Xu et al. · Food Chemistry · 2024 · 150 citations

, , +10

Variations in the Profile and Content of Anthocyanins in Wines Made from Cabernet Sauvignon and Hybrid Grapes

Jennifer M. Burns, William Mullen, Nicholas Landrault et al. · Journal of Agricultural and Food Chemistry · 2002 · 117 citations

, , +16

1–5 of 89

Authors

368

  1. NS
    Norio Saitô

    Meiji Gakuin University, Japan

    7 publications · 287 citations

    7

    h-index

  2. KT
    Kenjiro Toki

    Minami Kyushu University, Japan

    6 publications · 246 citations

    6

    h-index

  3. TH
    Toshio Honda

    Hoshi University, Japan

    5 publications · 197 citations

    5

    h-index

  4. TK
    Tadao Kondo

    Nagoya University, Japan

    4 publications · 121 citations

    4

    h-index

  5. VD
    Víctor de Freitas

    Universidade do Porto, Portugal

    4 publications · 190 citations

    4

    h-index

1–5 of 368

Institutions

153

  1. Meiji Gakuin University

    Tokyo, Japan

    6 h-index

    8 publications

    318 citations

  2. Minami Kyushu University

    Miyazaki, Japan

    4 h-index

    9 publications

    514 citations

  3. Hoshi University

    Tokyo, Japan

    4 h-index

    10 publications

    438 citations

  4. Nagoya University

    Nagoya, Japan

    4 h-index

    10 publications

    287 citations

  5. Universidade do Porto

    Porto, Portugal

    4 h-index

    21 publications

    957 citations

  6. University of Bergen

    Bergen, Norway

    3 h-index

    9 publications

    245 citations

  7. University of Massachusetts Amherst

    Amherst Center, United States

    2 h-index

    5 publications

    81 citations

  8. China Agricultural University

    Beijing, China

    2 h-index

    7 publications

    248 citations

1–8 of 153

Venues

  1. Phytochemistry

    19 publications · 704 citations

    16

    h-index

  2. Food Chemistry

    11 publications · 989 citations

    11

    h-index

  3. Journal of Agricultural and Food Chemistry

    7 publications · 699 citations

    7

    h-index

  4. Tetrahedron Letters

    4 publications · 158 citations

    4

    h-index

  5. Dyes and Pigments

    3 publications · 186 citations

    3

    h-index

1–5