The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

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

Jungmin Lee, Robert W. Durst, Ronald E. Wrolstad et al. · Journal of AOAC International · 2005 · 2.9K citations

Agriculture, Chemistry, Food Science +14

Berry Phenolics and Their Antioxidant Activity

Marja P. Kähkönen, Anu Hopia, Marina Heinonen · Journal of Agricultural and Food Chemistry · 2001 · 1K citations

Agriculture, Botany, Plant Sciences +15

Identification of the Astringent Taste Compounds in Black Tea Infusions by Combining Instrumental Analysis and Human Bioresponse

Susanne Scharbert, Nadine Holzmann, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2004 · 474 citations

Agriculture, Biochemistry, Nutritional Sciences +14

Enzyme-Assisted Extraction of Antioxidative Phenols from Black Currant Juice Press Residues (<i>Ribes nigrum</i>)

Anne‐Katrine Landbo, Anne S. Meyer · Journal of Agricultural and Food Chemistry · 2001 · 291 citations

Agriculture, Food Science, Plant Sciences +17

High-Performance Liquid Chromatography (HPLC) Analysis of Phenolic Compounds in Berries with Diode Array and Electrospray Ionization Mass Spectrometric (MS) Detection:  <i>Ribes </i>Species

Kaisu Määttä, Afaf Kamal‐Eldin, Anneli Törrönen · Journal of Agricultural and Food Chemistry · 2003 · 263 citations

Agriculture, Botany, Food Science +14