Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Chlorophyll degradation in processed foods and senescent plant tissues

James W. Heaton, Alejandro G. Marangoni · Trends in Food Science & Technology · 1996 · 265 citations

Engineering, Botany, Environmental Engineering +6

Kinetics of Chlorophyll Degradation to Pyropheophytin in Vegetables

Steven J. Schwartz, Joachim H. von Elbe · Journal of Food Science · 1983 · 223 citations

Engineering, Degradation Reaction, Food Preservation +18

Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice

C. Weemaes, V. Ooms, Ann Van Loey et al. · Journal of Agricultural and Food Chemistry · 1999 · 196 citations

Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC

Joyce A. Steet, Vincent C. H. Tong · Journal of Food Science · 1996 · 174 citations

Plant Physiology, Plant Analysis, Engineering +18

High-performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach

Steven J. Schwartz, Susan L. Woo, Joachim H. von Elbe · Journal of Agricultural and Food Chemistry · 1981 · 151 citations

Engineering, Pesticide-residue Analysis, Altmetric Attention Score +19