Identification and quantitative analysis of anthocyanins composition and their stability from different strains of Hibiscus syriacus L. flowers

The mechanism of co-pigmentation of anthocyanins in aqueous solutions

Giuseppe Mazza, Raymond Brouillard · Phytochemistry · 1990 · 318 citations

Life Sciences, Biochemistry, Chemistry +9

The effects of heating, UV irradiation, and storage on stability of the anthocyanin–polyphenol copigment complex

Anna Bąkowska, Alicja Z. Kucharska, Jan Oszmiański · Food Chemistry · 2003 · 302 citations

Agriculture, Biochemistry, Chemistry +12

Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

Mi-Hee Choi, G.H Kim, H.S Lee · Food Research International · 2002 · 269 citations

Agriculture, Biochemistry, Food Science +17

The co-pigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions

Raymond Brouillard, Giuseppe Mazza, Z. Saad et al. · Journal of the American Chemical Society · 1989 · 207 citations

Natural Sciences, Biochemistry, Chemistry +14

Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation

Cheryl Chung, Thananunt Rojanasasithara, William Mutilangi et al. · Food Research International · 2015 · 201 citations

Agriculture, Biochemistry, Food Science +16