Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition

Interaction of Flavonoids with Bovine Serum Albumin:  A Fluorescence Quenching Study

Athina Papadopoulou, Rebecca Green, Richard A. Frazier · Journal of Agricultural and Food Chemistry · 2004 · 945 citations

Polyphenolics, Biochemistry, Tannin +11

Fluorescence quenching of indole and model micelle systems

Maurice R. Eftink, Camillo A. Ghiron · The Journal of Physical Chemistry · 1976 · 613 citations

Engineering, Chemical Analysis, Altmetric Attention Score +18

Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part II: Chemical Structure, Color, and Intake of Anthocyanins

Julia Martín Bueno, Purificación Sáez-Plaza, Fernando Ramos-Escudero et al. · Critical Reviews in Analytical Chemistry · 2012 · 280 citations

Engineering, Organic Chemistry, Polyphenolics +17

Higher anthocyanin intake is associated with lower arterial stiffness and central blood pressure in women

Amy Jennings, Ailsa Welch, Susan J. Fairweather‐Tait et al. · American Journal of Clinical Nutrition · 2012 · 262 citations · Full text

Hypertension, Lower Arterial Stiffness, Cardiovascular Disease +7

Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: colour degradation and kinetics

Medeni Maskan · Journal of Food Engineering · 2004 · 219 citations

Juice Concentrate, Biotechnology, Food Engineering +6