Concepedia

Anthocyanin Removal

Anthocyanin Removal is a chemical process in enology that selectively reduces phenolic pigments in wine through adsorption interactions with egg white proteins, distinguishing it from other fining methods by its specificity for anthocyanin complexes.

255

Publications

14.3K

Citations

1.1K

Authors

361

Institutions

Publications per year

2017–2026

120

Parents

Publications

255

Degradation kinetics of anthocyanins in blackberry juice and concentrate

Wei‐Dong Wang, XU Shi-ying · Journal of Food Engineering · 2007 · 441 citations

, , +12

Thermal Degradation of Acylated and Nonacylated Anthocyanins

Eva Sadilova, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 316 citations

, , +13

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

A. Fernández García, Peter Butz, B. Tauscher · Journal of Food Engineering · 2008 · 308 citations

, , +8

Degradation kinetics of anthocyanins in blood orange juice and concentrate

Ayşegül Kırca Toklucu, Bekir Cemeroğlu · Food Chemistry · 2003 · 222 citations

, , +10

Extraction of anthocyanins from red cabbage and purification using adsorption

J. Chandrasekhar, M.C. Madhusudhan, K.S.M.S. Raghavarao · Food and Bioproducts Processing · 2012 · 201 citations

, , +9

1–5 of 255

Authors

1.1K

  1. MÖ
    Mehmet Özkan

    Ankara University, Türkiye

    5 publications · 416 citations

    5

    h-index

  2. RC
    Reinhold Carle

    University of Hohenheim, Germany

    4 publications · 510 citations

    4

    h-index

  3. LL
    Li Li

    Zhejiang University, China

    4 publications · 386 citations

    4

    h-index

  4. MG
    Mara Gabriela Novy Quadri

    Universidade Federal de Santa Catarina, Brazil

    4 publications · 81 citations

    4

    h-index

  5. KR
    K.S.M.S. Raghavarao

    Central Food Technological Research Institute, India

    4 publications · 388 citations

    4

    h-index

1–5 of 1.1K

Institutions

361

  1. Universidade Federal de Santa Catarina

    Florianópolis, Brazil

    9 h-index

    42 publications

    1.1K citations

  2. Central Food Technological Research Institute

    Mysore, India

    8 h-index

    22 publications

    1.6K citations

  3. Ministry of Agriculture and Rural Affairs

    Beijing, China

    8 h-index

    37 publications

    3.1K citations

  4. Oregon State University

    Corvallis, United States

    6 h-index

    12 publications

    567 citations

  5. Zhejiang University

    Hangzhou, China

    6 h-index

    29 publications

    3.2K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    21 publications

    533 citations

  7. China Agricultural University

    Beijing, China

    5 h-index

    25 publications

    1.2K citations

  8. Ankara University

    Ankara, Türkiye

    5 h-index

    7 publications

    975 citations

1–8 of 361

Venues

  1. Food Chemistry

    33 publications · 2.3K citations

    25

    h-index

  2. Journal of Food Engineering

    11 publications · 1.4K citations

    11

    h-index

  3. Journal of Food Science

    JFS · 10 publications · 638 citations

    10

    h-index

  4. LWT

    9 publications · 552 citations

    9

    h-index

  5. Journal of Agricultural and Food Chemistry

    8 publications · 628 citations

    8

    h-index

1–5