Effects of processing and storage on juice colour and betacyanin stability of purple pitaya (Hylocereus polyrhizus) juice

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Florian C. Stintzing, Reinhold Carle · Trends in Food Science & Technology · 2003 · 1K citations

Agriculture, Nutrition, Nutritional Sciences +14

Evaluation of colour properties and chemical quality parameters of cactus juices

Florian C. Stintzing, Andreas Schieber, Reinhold Carle · European Food Research and Technology · 2003 · 355 citations

Agriculture, Food Science, Food Analysis +15

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

Jean-François Gonnet · Food Chemistry · 1998 · 241 citations

Agriculture, Biochemistry, Color Theory +14

Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus (Weber) Britton & Rose

Florian C. Stintzing, Andreas Schieber, Reinhold Carle · Food Chemistry · 2002 · 222 citations

Agriculture, Botany, Plant Sciences +14

Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet ( <i>Beta vulgaris</i> L.) Preparations

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2004 · 218 citations

Agriculture, Biochemistry, Food Science +17