Betaxanthins and antioxidant capacity in Stenocereus pruinosus: Stability and use in food

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

Life Sciences, Biochemistry, Toxicology +11

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

Betalain Stability and Degradation—Structural and Chromatic Aspects

Kirsten M. Herbach, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 596 citations

Agriculture, Biochemistry, Food Science +17

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

Natália Martins, Custódio Lobo Roriz, Patrícia Morales et al. · Trends in Food Science & Technology · 2016 · 492 citations · Full text

Agriculture, Food Science, Nutrition +17

Extraction of phenolics from citrus peels

B.B. Li, Bronwen G. Smith, Md. Mukter Hossain · Separation and Purification Technology · 2005 · 385 citations

Agriculture, Food Science, Horticultural Sciences +10