Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability

Effect of pH on the Stability of Plant Phenolic Compounds

Mendel Friedman, Hella Jürgens · Journal of Agricultural and Food Chemistry · 2000 · 867 citations

Agriculture, Biochemistry, Food Science +15

Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions

Henryk Zieliński, Hanna Kozłowska · Journal of Agricultural and Food Chemistry · 2000 · 780 citations

Agriculture, Crop Sciences, Plant Sciences +15

Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions

Luís Cabrita, Torgils Fossen, Øyvind M. Andersen · Food Chemistry · 2000 · 328 citations

Natural Sciences, Biochemistry, Chemistry +7

Composition and Stability of Anthocyanins in Blue-Grained Wheat

El‐Sayed M. Abdel‐Aal, Pierre Hucl · Journal of Agricultural and Food Chemistry · 2003 · 235 citations

Agriculture, Crop Sciences, Plant Sciences +9

pH-Dependent Forms of Red Wine Anthocyanins as Antioxidants

Tair Lapidot, Stela Harel, Bezalel Akiri et al. · Journal of Agricultural and Food Chemistry · 1998 · 195 citations

Agriculture, Enology, Food Science +16