A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

A simple digital imaging method for measuring and analyzing color of food surfaces

Kit L. Yam · Journal of Food Engineering · 2003 · 717 citations

Agriculture, Food Science, Digital Imaging +8

Color‐pigment correlation in virgin olive oil

María Isabel Mínguez‐Mosquera, Luis Rejano‐Navarro, Beatriz Gandul‐Rojas et al. · Journal of the American Oil Chemists Society · 1991 · 576 citations

Agriculture, Food Science, Horticultural Sciences +17

Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments

Florian C. Stintzing, Angela S. Stintzing, Reinhold Carle et al. · Journal of Agricultural and Food Chemistry · 2002 · 431 citations

Agriculture, Biochemistry, Food Science +16

Quantitative assessment of antioxidant properties of natural colorants and phytochemicals: carotenoids, flavonoids, phenols and indigoids. The role of β‐carotene in antioxidant functions

S. Beutner, Britta Bloedorn, Susanne Frixel et al. · Journal of the Science of Food and Agriculture · 2001 · 252 citations

Life Sciences, Biochemistry, Chemistry +15

Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability

Debora Tura, C. Gigliotti, Stefano Pedò et al. · Scientia Horticulturae · 2007 · 194 citations

Agriculture, Crop Sciences, Food Science +17