Buffering colour fluctuation of purple sweet potato anthocyanins to acidity variation by surfactants

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S. Renaud, M. de Lorgeril · The Lancet · 1992 · 3.6K citations

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Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study

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Oxygen Radical Absorbing Capacity of Anthocyanins

Hong Wang, Guohua Cao, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 1997 · 1.4K citations

Natural Colorants, Vitamin E Analogue, Biochemistry +14

Antioxidant and Antiinflammatory Activities of Anthocyanins and Their Aglycon, Cyanidin, from Tart Cherries

H Wang, Muraleedharan G. Nair, Gale M. Strasburg et al. · Journal of Natural Products · 1999 · 616 citations · Full text

Food Chemistry, Vitro Antioxidant, Tart Cherries +12

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Rodrigo N. Cavalcanti, Diego T. Santos, M. Ângela A. Meireles · Food Research International · 2010 · 534 citations

Food Chemistry, Engineering, Health Sciences +7