Colour and stability of pure anthocyanins influenced by pH including the alkaline region

Anthocyanins as natural food colours—selected aspects

P. Bridle, C. F. Timberlake · Food Chemistry · 1997 · 638 citations

Agriculture, Food Science, Nutritional Sciences +10

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

The mechanism of co-pigmentation of anthocyanins in aqueous solutions

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

Life Sciences, Biochemistry, Chemistry +9

High-Pressure Liquid Chromatographic Separation of Anthocyanins of Vitis Vinifera

Larry W. Wulf, C. W. Nagel · American Journal of Enology and Viticulture · 1978 · 183 citations

Agriculture, Biochemistry, Plant Sciences +14

Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites‐idaea L

Øyvind M. Andersen · Journal of Food Science · 1985 · 99 citations

Agriculture, Food Science, Plant Sciences +11