Comparison of a pectinolytic extract of Kluyveromyces marxianus and a commercial enzyme preparation in the production of Ives (Vitis labrusca) grape juice

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

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Agriculture, Food Science, Color Theory +10

Extraction of pectin from apple pomace

Maria Helene Giovanetti Canteri, Heloísa Cristina Ramos Fertonani, Nina Waszczynskyj et al. · Brazilian Archives of Biology and Technology · 2005 · 294 citations · Full text

Agriculture, Biochemistry, Food Science +17

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

Ana Belén Bautista‐Ortín, Adrián Martínez‐Cutillas, José María Ros‐García et al. · International Journal of Food Science & Technology · 2005 · 193 citations

Agriculture, Enology, Food Science +17