Evaluation of nanofi ltration membranes for the retention of anthocyanins of açai (Euterpe oleracea Mart.) juice

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 23.6K citations

Total Phenolic Substances, Chemistry, Polyphenolics +18

Basic principles of membrane technology

Choice Reviews Online · 1992 · 4.1K citations

Membrane Fusion, Membrane Structure, Chemical Engineering +14

Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

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

Photochemistry, Natural Sciences, Spectroscopy +6

Anthocyanins as food colors

Food and Chemical Toxicology · 1983 · 748 citations

Food Chemistry, Biology, Natural Pigments +7

Colour effects of co-pigmentation of anthocyanins revisited—1. A colorimetric definition using the CIELAB scale

Jean-François Gonnet · Food Chemistry · 1998 · 240 citations

Biology, Colour Effects, Natural Pigments +4