Characterization of anthocyanins in novel Chilean maqui berry clones by HPLC–DAD–ESI/MSn and NMR-spectroscopy

Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy

M. Mónica Giusti, Ronald E. Wrolstad · Current Protocols in Food Analytical Chemistry · 2001 · 3K citations

Natural Sciences, Biochemistry, Chemistry +11

Thermal Degradation of Acylated and Nonacylated Anthocyanins

Eva Sadilova, Florian C. Stintzing, Reinhold Carle · Journal of Food Science · 2006 · 316 citations

Agriculture, Biochemistry, Food Science +13

Separation, Identification, Quantification, and Method Validation of Anthocyanins in Botanical Supplement Raw Materials by HPLC and HPLC−MS

Amitabh Chandra, Jatinder Rana, Ying‐Qin Li · Journal of Agricultural and Food Chemistry · 2001 · 288 citations

Pharmacy, Biochemistry, Food Science +14

In vitro and in vivo anti-diabetic effects of anthocyanins from Maqui Berry (Aristotelia chilensis)

Leonel E. Rojo, David Ribnicky, Sithes Logendra et al. · Food Chemistry · 2011 · 215 citations

Agriculture, Botany, Food Science +16

Polyphenols and Antioxidant Activity of Calafate (Berberis microphylla) Fruits and Other Native Berries from Southern Chile

Antonieta Ruíz, Isidro Hermosín‐Gutiérrez, Claudia Mardones et al. · Journal of Agricultural and Food Chemistry · 2010 · 208 citations

Agriculture, Botany, Plant Sciences +16