Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?

The flavonoids advances in research since 1986:

Margaret Roberts · Phytochemistry · 1994 · 1.6K citations

Pharmacy, Biochemistry, Structure-activity Relationships +4

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Agriculture, Food Science, Color Theory +10

Anthocyanins in fruits, vegetables and grains

Raymond Brouillard · Food Research International · 1993 · 746 citations

Agriculture, Food Science, Plant Sciences +10

The polymeric nature of wine pigments

T. C. Somers · Phytochemistry · 1971 · 566 citations

Agriculture, Chemistry, Viticulture +14

Co-pigmentation of anthocyanins in plant tissues and its effect on color

S. Åsen, R. N. Stewart, Karl H. Norris · Phytochemistry · 1972 · 422 citations

Life Sciences, Plant Biology, Plant Sciences +12