Chromatic characterization of anthocyanins from red grapes—I. pH effect

Structure and Molecular Stacking of Anthocyanins—Flower Color Variation

Toshio Goto, Tadao Kondo · Angewandte Chemie International Edition in English · 1991 · 473 citations

Plant Biology, Engineering, Flower Color Variation +12

The mechanism of co-pigmentation of anthocyanins in aqueous solutions

Giuseppe Mazza, Raymond Brouillard · Phytochemistry · 1990 · 318 citations

Food Chemistry, Organic Chemistry, Chemistry +3

The chemistry of anthocyanins, anthocyanidins and related flavylium salts

Guillermo A. Iacobucci, James G. Sweeny · Tetrahedron · 1983 · 252 citations

Food Chemistry, Biochemistry, Organic Chemistry +3

Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde

Julián C. Rivas‐Gonzalo, Santiago Bravo-Haro, Celestino Santos‐Buelga · Journal of Agricultural and Food Chemistry · 1995 · 196 citations

Food Chemistry, Biochemistry, Food Additive +13

Characterization of Red Radish Anthocyanins

M. Mónica Giusti, Ronald E. Wrolstad · Journal of Food Science · 1996 · 193 citations

Biology, Food Chemistry, Red Radish Anthocyanins +15