Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

Life Sciences, Biochemistry, Toxicology +11

Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

Natural Sciences, Biochemistry, Chemistry +11

Unbalanced Repeated-Measures Models with Structured Covariance Matrices

Robert I. Jennrich, Mark Schluchter · Biometrics · 1986 · 1.3K citations

Business, Biostatistics, Statistical Modeling +16

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice

Ronald E. Wrolstad · Journal of Agricultural and Food Chemistry · 1990 · 696 citations

Agriculture, Food Science, Food Chemistry +14