Anthocyanin and glucosinolate occurrences in the roots of Chinese red radish (Raphanus sativus L.), and their stability to heat and pH

Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

Agriculture, Food Science, Nutritional Sciences +10

Acylated anthocyanins from edible sources and their applications in food systems

M. Mónica Giusti, Ronald E. Wrolstad · Biochemical Engineering Journal · 2003 · 931 citations

Agriculture, Chemistry, Food Science +16

Identification and Characterization of Anthocyanins by High-Performance Liquid Chromatography−Electrospray Ionization−Tandem Mass Spectrometry in Common Foods in the United States:  Vegetables, Nuts, and Grains

Xianli Wu, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 2005 · 496 citations

Agriculture, Food Science, Nutritional Sciences +14

Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants

Bolívar A. Cevallos-Casals, Luis Cisneros‐Zevallos · Food Chemistry · 2003 · 364 citations

Agriculture, Food Science, Plant Sciences +14

Thermal degradation of glucosinolates in red cabbage

Kirsten Oerlemans, Diane M. Barrett, Carme Bosch et al. · Food Chemistry · 2005 · 285 citations · Full text

Agriculture, Agronomy, Biochemistry +8