Variation in phenolic compounds, anthocyanins, and color in red wine treated with enzymatic extract of Kluyveromyces marxianus

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

Natural Sciences, Chemistry, Food Science +9

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 24.2K citations

Agriculture, Biochemistry, Chemistry +17

Tracking color and pigment changes in anthocyanin products

Ronald E. Wrolstad, Robert W. Durst, Jungmin Lee · Trends in Food Science & Technology · 2005 · 764 citations

Agriculture, Biochemistry, Food Science +14

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Agriculture, Food Science, Color Theory +10

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo, Anis Arnous, Anne S. Meyer · Trends in Food Science & Technology · 2006 · 553 citations

Agriculture, Plant Biology, Plant Sciences +17