Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

Agriculture, Biochemistry, Chemistry +17

The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

T. Swain, W. E. Hillis · Journal of the Science of Food and Agriculture · 1959 · 3.7K citations

Life Sciences, Botany, Plant Sciences +14

Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits

Wilhelmina Kalt, Charles F. Forney, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 1999 · 975 citations

Agriculture, Food Science, Plant Sciences +17

Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

D. Torreggiani, E. Forni, I. Guercilena et al. · Food Research International · 1999 · 76 citations

Agriculture, Biochemistry, Food Science +17

Color and Composition of Highbush Blueberry Cultivars

Gerald M. Sapers, Anita M. Burgher, John G. Phillips et al. · Journal of the American Society for Horticultural Science · 1984 · 67 citations · Full text

Agriculture, Plant Biology, Plant Sciences +16