Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States:  Fruits and Berries

Xianli Wu, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 2005 · 663 citations

Agriculture, Food Science, Plant Sciences +11

Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MS^<i>n</i>

Verka Gavrilova, Marina Kajdžanoska, Viktor Gjamovski · Journal of Agricultural and Food Chemistry · 2011 · 238 citations

Agriculture, Food Science, Plant Sciences +13

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

Xuran Cai, Xianfeng Du, Daomei Cui et al. · Food Hydrocolloids · 2019 · 227 citations

Agriculture, Biotechnology, Food Science +11

Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

G. Gradinaru, Costas G. Βiliaderis, Panagiotis Kefalas et al. · Food Chemistry · 2003 · 191 citations

Pharmacy, Biochemistry, Chemistry +14

Effect of microencapsulation using soy protein isolate and gum arabic as wall material on red raspberry anthocyanin stability, characterization, and simulated gastrointestinal conditions

Mohammed Mansour, Mahmoud Salah, Xiaoyun Xu · Ultrasonics Sonochemistry · 2019 · 169 citations

Agriculture, Food Science, Nutritional Sciences +16