Purification of anthocyanins from grape pomace by centrifugal partition chromatography

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

Controlling the Aqueous Miscibility of Ionic Liquids:  Aqueous Biphasic Systems of Water-Miscible Ionic Liquids and Water-Structuring Salts for Recycle, Metathesis, and Separations

Keith E. Gutowski, G.A. Broker, Heather D. Willauer et al. · Journal of the American Chemical Society · 2003 · 1K citations

Natural Sciences, Chemical Engineering, Chemistry +9

Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

Giorgia Spigno, Lorenza Tramelli, Dante Marco De Faveri · Journal of Food Engineering · 2006 · 1K citations

Agriculture, Food Science, Plant Sciences +16

Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation

Jin‐Yuarn Lin, Ching-Yin Tang · Food Chemistry · 2006 · 923 citations

Agriculture, Food Science, Nutritional Sciences +15

Antioxidant Activity of Anthocyanins and Their Aglycons

Marja P. Kähkönen, Marina Heinonen · Journal of Agricultural and Food Chemistry · 2003 · 859 citations

Life Sciences, Biochemistry, Food Science +17