Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography

Spectral methods of characterizing anthocyanins

Jeffrey B. Harborne · Biochemical Journal · 1958 · 455 citations · Full text

Life Sciences, Plant Biology, Plant Sciences +9

ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW

Robert L. Jackman, Rickey Y. Yada, Marvin A. Tung et al. · Journal of Food Biochemistry · 1987 · 336 citations

Agriculture, Biochemistry, Chemistry +17

Recent developments in the stabilization of anthocyanins in food products

Giuseppe Mazza, Raymond Brouillard · Food Chemistry · 1987 · 296 citations

Agriculture, Biochemistry, Food Science +11

Colour and stability of pure anthocyanins influenced by pH including the alkaline region

Torgils Fossen, Luís Cabrita, Øyvind M. Andersen · Food Chemistry · 1998 · 287 citations · Full text

Natural Sciences, Biochemistry, Chemistry +11

Pathway Leading to the Formation of Anthocyanin−Vinylphenol Adducts and Related Pigments in Red Wines

Michael Schwarz, Tobias C. Wabnitz, Peter Winterhalter · Journal of Agricultural and Food Chemistry · 2003 · 239 citations

Agriculture, Biochemistry, Enology +15