Concepedia

Comparison and multivariate statistical analysis of anthocyanin composition in Lycium ruthenicum Murray from different regions to trace geographical origins: The case of China

Zi-Chao Wang, Yuzhen Yan, Tanzeela Nisar, Li Zou, Xi Yang, Pengfei Niu, Lijun Sun, Yurong Guo

Food Chemistry · 2017 · 62 citations · 38 references

DOI

Concepts

References

38

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

Francisco A. Tómas‐Barberán, Juan Carlos Espı́n · Journal of the Science of Food and Agriculture · 2001 · 1.3K citations

, , +17

Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

, , +10

Acylated anthocyanins from edible sources and their applications in food systems

M. Mónica Giusti, Ronald E. Wrolstad · Biochemical Engineering Journal · 2003 · 931 citations

, , +16

Anthocyanins - nature, occurrence and dietary burden

Michael N. Clifford · Journal of the Science of Food and Agriculture · 2000 · 790 citations

, , +9

Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States:  Fruits and Berries

Xianli Wu, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 2005 · 663 citations

, , +11