Concepedia

Color Retention

Color Retention is a quality preservation metric that quantifies the maintenance of natural or inherent pigmentation in plant-based commodities during controlled atmosphere storage, spice processing, or vegetable and fruit storage, distinguishing it from other quality indicators by its specific focus on visual chromatic stability over time.

183

Publications

7.7K

Citations

705

Authors

259

Institutions

Publications per year

2017–2026

52

Parents

Publications

183

Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

Mi-Hee Choi, G.H Kim, H.S Lee · Food Research International · 2002 · 269 citations

, , +17

Mnemonic and predictive functions of cortical neurons in a memory task

Javier Quintana, Joaquı́n M. Fuster · Neuroreport · 1992 · 246 citations

, , +17

Post-harvest retention of the red colour of litchi fruit pericarp

Giora Zauberman, Reuven Ronen, Miriam Akerman et al. · Scientia Horticulturae · 1991 · 231 citations

, , +15

Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree

Stephen T. Talcott, Luke R. Howard · Journal of Agricultural and Food Chemistry · 1999 · 224 citations

, , +17

Combined Microwave-Vacuum and Freeze Drying of Carrot and Apple Chips

Zhengwei Cui, Chunyang Li, Chunfang Song et al. · Drying Technology · 2008 · 195 citations

, , +16

1–5 of 183

Authors

705

  1. RC
    Reinhold Carle

    University of Hohenheim, Germany

    5 publications · 266 citations

    5

    h-index

  2. IR
    I. Rot

    Agricultural Research Organization, Israel

    3 publications · 339 citations

    3

    h-index

  3. GZ
    Giora Zauberman

    Agricultural Research Organization, Israel

    3 publications · 339 citations

    3

    h-index

  4. YF
    Yoram Fuchs

    Agricultural Research Organization, Israel

    3 publications · 339 citations

    3

    h-index

  5. DR
    Dietmar R. Kammerer

    University of Hohenheim, Germany

    3 publications · 120 citations

    3

    h-index

1–5 of 705

Institutions

259

  1. Jiangnan University

    Wuxi, China

    7 h-index

    18 publications

    1K citations

  2. University of Hohenheim

    Stuttgart, Germany

    4 h-index

    15 publications

    745 citations

  3. McGill University

    Montreal, Canada

    4 h-index

    7 publications

    453 citations

  4. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    12 publications

    262 citations

  5. Agricultural Research Service

    Washington, United States

    3 h-index

    8 publications

    238 citations

  6. Ministry of Agriculture and Rural Affairs

    Beijing, China

    3 h-index

    25 publications

    924 citations

  7. China Agricultural University

    Beijing, China

    3 h-index

    14 publications

    525 citations

  8. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    3 h-index

    8 publications

    323 citations

1–8 of 259

Venues

  1. Journal of Food Science

    JFS · 17 publications · 877 citations

    15

    h-index

  2. Journal of Food Processing and Preservation

    11 publications · 271 citations

    11

    h-index

  3. Journal of Agricultural and Food Chemistry

    9 publications · 863 citations

    9

    h-index

  4. Drying Technology

    7 publications · 426 citations

    7

    h-index

  5. Foods

    6 publications · 150 citations

    6

    h-index

1–5