Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical

Release of Reactive Oxygen Intermediates (Superoxide Radicals, Hydrogen Peroxide, and Hydroxyl Radicals) and Peroxidase in Germinating Radish Seeds Controlled by Light, Gibberellin, and Abscisic Acid

Peter Schöpfer, Claudia Plachy, Gitta Frahry · PLANT PHYSIOLOGY · 2001 · 516 citations · Full text

Phenol degradation by advanced electrochemical oxidation process electro-Fenton using a carbon felt cathode

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Environmental Electrochemistry, Advanced Oxidation Process, Chemical Engineering +7

Advances in understanding of enzymatic browning in harvested litchi fruit

Yueming Jiang, Xuewu Duan, Daryl C. Joyce et al. · Food Chemistry · 2004 · 350 citations

Engineering, Botany, Harvested Litchi Fruit +7

Role of peroxidase in anthocyanin degradation in litchi fruit pericarp

Zhaoqi Zhang, Xuequn Pang, Xuewu Duan et al. · Food Chemistry · 2004 · 339 citations

Food Chemistry, Biology, Biochemistry +9

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

Cindi Brownmiller, Luke R. Howard, R. L. Prior · Journal of Food Science · 2008 · 279 citations