Concepedia

Color Preservation

Color Preservation is a biochemical and technological process in vegetable processing that maintains the original pigmentation of vegetables by preventing degradation of natural colorants through controlled physical, chemical, or enzymatic interventions.

4.3K

Publications

185.5K

Citations

13.9K

Authors

2.7K

Institutions

Publications per year

2017–2026

1.7K

Parents

Children

Publications

4.3K

Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments

Yutao Cai, Harold Corke · Journal of Food Science · 2000 · 997 citations

, , +11

Kinetics of colour change of kiwifruits during hot air and microwave drying

Medeni Maskan · Journal of Food Engineering · 2001 · 824 citations

, , +13

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

, , +10

Azo dyes: past, present and the future

Amit Bafana, Sivanesan Saravana Devi, Tapan Chakrabarti · Environmental Reviews · 2011 · 721 citations

, , +17

Betalain Stability and Degradation—Structural and Chromatic Aspects

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 596 citations

, , +17

1–5 of 4.3K

Authors

13.9K

  1. SA
    Shahid Adeel

    Government College University, Faisalabad, Pakistan

    50 publications · 2.3K citations

    29

    h-index

  2. RC
    Reinhold Carle

    University of Hohenheim, Germany

    18 publications · 2.1K citations

    18

    h-index

  3. IA
    Ijaz Ahmad Bhatti

    University of Agriculture Faisalabad, Pakistan

    15 publications · 751 citations

    15

    h-index

  4. RE
    Ronald E. Wrolstad

    Oregon State University, United States

    15 publications · 1.6K citations

    15

    h-index

  5. FR
    Fazal‐ur‐ Rehman

    Government College University, Faisalabad, Pakistan

    16 publications · 761 citations

    15

    h-index

1–5 of 13.9K

Institutions

2.7K

  1. Government College University, Faisalabad

    Faisalabad, Pakistan

    28 h-index

    212 publications

    10.2K citations

  2. China Agricultural University

    Beijing, China

    27 h-index

    151 publications

    6.9K citations

  3. Jiangnan University

    Wuxi, China

    27 h-index

    216 publications

    7.6K citations

  4. Oregon State University

    Corvallis, United States

    25 h-index

    101 publications

    5K citations

  5. Ministry of Agriculture and Rural Affairs

    Beijing, China

    23 h-index

    173 publications

    5.2K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    22 h-index

    130 publications

    4.3K citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    22 h-index

    93 publications

    5.3K citations

  8. University of Hohenheim

    Stuttgart, Germany

    22 h-index

    80 publications

    7.3K citations

1–8 of 2.7K

Venues

  1. Journal of Food Science

    JFS · 233 publications · 15K citations

    70

    h-index

  2. Food Chemistry

    135 publications · 10.5K citations

    60

    h-index

  3. Journal of Agricultural and Food Chemistry

    122 publications · 8K citations

    55

    h-index

  4. LWT

    117 publications · 6.8K citations

    46

    h-index

  5. Postharvest Biology and Technology

    53 publications · 3.4K citations

    39

    h-index

1–5