Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

Quantitative Methods, Engineering, Measurement +20

Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

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

Photochemistry, Natural Sciences, Spectroscopy +6

Anti-oxidant activity and total phenolic content of some Asian vegetables

Charanjit Kaur, Harish C. Kapoor · International Journal of Food Science & Technology · 2002 · 1.1K citations

Anthocyanins in fruits, vegetables and grains

Raymond Brouillard · Food Research International · 1993 · 746 citations

Food Chemistry, Biology, Botany +3

Anthocyanins as natural food colours—selected aspects

P. Bridle, C. F. Timberlake · Food Chemistry · 1997 · 637 citations

Biology, Food Chemistry, Natural Pigments +6