The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

Food Chemistry, Polyphenolics, Functional Properties +8

Phenol Antioxidant Quantity and Quality in Foods:  Vegetables

Joe A. Vinson, Hao Yong, Xue‐Hui Su et al. · Journal of Agricultural and Food Chemistry · 1998 · 935 citations

Food Chemistry, Nutrition, Vegetable Phenols +14

BetalainsA New Class of Dietary Cationized Antioxidants

Joseph Kanner, Stela Harel, Rina Granit · Journal of Agricultural and Food Chemistry · 2001 · 633 citations

Food Chemistry, Nutrition, Biochemistry +14

Color, Betalain Pattern, and Antioxidant Properties of Cactus Pear (<i>Opuntia</i>spp.) Clones

Florian C. Stintzing, Kirsten M. Herbach, Markus R. Moßhammer et al. · Journal of Agricultural and Food Chemistry · 2004 · 521 citations

Cactus Pear Clones, Engineering, Botany +19

Phenolics and Betacyanins in Red Beetroot (<i>Beta </i><i>v</i><i>ulgaris</i>) Root:  Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds

Tytti Kujala, Jyrki Loponen, Karel D. Klika et al. · Journal of Agricultural and Food Chemistry · 2000 · 508 citations

Food Chemistry, Biology, Red Beetroot +14