Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

Color Stability of Commercial Anthocyanin-Based Extracts in Relation to the Phenolic Composition. Protective Effects by Intra- and Intermolecular Copigmentation

Céline Malien-Aubert, Olivier Dangles, Marie Josèphe Amiot · Journal of Agricultural and Food Chemistry · 2000 · 344 citations

Agriculture, Biochemistry, Food Science +17

The chemistry of anthocyanins, anthocyanidins and related flavylium salts

Guillermo A. Iacobucci, James G. Sweeny · Tetrahedron · 1983 · 253 citations

Agriculture, Biochemistry, Chemistry +12

Reliability of Analytical Methods for Determining Anthocyanins in Blood Orange Juices

Paolo Rapisarda, F. Fanella, Emanuele Maccarone · Journal of Agricultural and Food Chemistry · 2000 · 226 citations

Agriculture, Biochemistry, Food Science +13

Degradation kinetics of anthocyanins in blood orange juice and concentrate

Ayşegül Kırca Toklucu, Bekir Cemeroğlu · Food Chemistry · 2003 · 222 citations

Agriculture, Biochemistry, Food Science +10

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Vural Gökmen, Nermin Kahraman, Nilay Demir et al. · Journal of Chromatography A · 2000 · 183 citations

Agriculture, Biochemistry, Food Science +6