Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

Under the Influence of Alcohol: The Effect of Ethanol and Methanol on Lipid Bilayers

Michael Patra, Emppu Salonen, Emma Terämä et al. · Biophysical Journal · 2005 · 412 citations · Full text

Lipid Analysis, Biochemistry, Lipopeptides +7

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

K. Mahdavee Khazaei, Seid Mahdi Jafari, Mohammad Ghorbani et al. · Carbohydrate Polymers · 2014 · 296 citations

Food Chemistry, Chemical Engineering, Storage Stability +5

Chromatic characterization of anthocyanins from red grapes—I. pH effect

Francisco J. Heredia, E. M. Francia-Aricha, Julián C. Rivas‐Gonzalo et al. · Food Chemistry · 1998 · 237 citations

Biology, Botany, Natural Sciences +3

Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products

André Mundombe Sinela, Nadirah Rawat, Christian Mertz et al. · Food Chemistry · 2016 · 209 citations

Food Chemistry, Engineering, Botany +7

Microencapsulation of curcumin in cells of Saccharomyces cerevisiae

Efstathia I. Paramera, Spyros J. Konteles, Vaios Τ. Karathanos · Food Chemistry · 2010 · 203 citations

Engineering, Biotechnology, Micro-encapsulation +2