Molar absorptivity (ε) and spectral characteristics of cyanidin-based anthocyanins from red cabbage

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

Anthocyanins as natural food colours—selected aspects

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

Agriculture, Food Science, Nutritional Sciences +10

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

Structure and Molecular Stacking of Anthocyanins—Flower Color Variation

Toshio Goto, Tadao Kondo · Angewandte Chemie International Edition in English · 1991 · 477 citations

Life Sciences, Biochemistry, Chemistry +17

Co-pigmentation of anthocyanins in plant tissues and its effect on color

S. Åsen, R. N. Stewart, Karl H. Norris · Phytochemistry · 1972 · 422 citations

Life Sciences, Plant Biology, Plant Sciences +12