Impact of various factors on the composition and stability of black currant anthocyanins

Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

Natural Sciences, Biochemistry, Chemistry +11

Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol

J.E. Cacace, Giuseppe Mazza · Journal of Food Science · 2003 · 423 citations

Agriculture, Food Science, Agricultural Processing Engineering +12

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

Colour stability of anthocyanins in aqueous solutions at various pH values

Kjell Torskangerpoll, Øyvind M. Andersen · Food Chemistry · 2004 · 310 citations

Agriculture, Biochemistry, Chemistry +15

Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection

Victor Hong, Ronald E. Wrolstad · Journal of Agricultural and Food Chemistry · 1990 · 167 citations

Agriculture, Chemistry, Food Science +16