Concepedia
Food Chemistry · 2019 · 15 citations · 35 references
AgricultureFood SciencePlant SciencesFood ChemistryPlant BiochemistryPlant NutritionFlavoring PlantsFruit BiochemistryFruit Flavor ChemistryFruit PhysiologyFruit QualityFruit Quality EvaluationFlavor MetabolismFruit Flavor BiochemistryNectar Chemistry
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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
Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract
Yunfeng Li, Changjiang Guo, Jijun Yang et al. · Food Chemistry · 2005 · 1K citations
Agriculture, Food Science, Nutritional Sciences +12
Major Flavonoids in Grape Seeds and Skins: Antioxidant Capacity of Catechin, Epicatechin, and Gallic Acid
Yusuf Yılmaz, Romeo T. Toledo · Journal of Agricultural and Food Chemistry · 2003 · 724 citations
Agriculture, Food Science, Plant Sciences +16
Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries
Seeram Np · Phytomedicine · 2001 · 493 citations
Agriculture, Biochemistry, Plant Sciences +14
Co-pigmentation of anthocyanins in plant tissues and its effect on color
S. Åsen, R. N. Stewart, Karl H. Norris · Phytochemistry · 1972 · 422 citations
Life Sciences, Plant Biology, Plant Sciences +12