Comparison of anthocyanin and volatile organic compounds in juices and fruit wines made from blood oranges (Citrus sinensis L. Osbeck) at different maturity stages

Chronic Dietary Intake of Plant-Derived Anthocyanins Protects the Rat Heart against Ischemia-Reperfusion Injury3

Marie-Claire Toufektsian, Michel de Lorgeril, Norbert Nagy et al. · Journal of Nutrition · 2008 · 249 citations

Life Sciences, Cardiology, Nutritional Sciences +12

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

António Morata, M.C. Gómez-Cordovés, J. Suberviola et al. · Journal of Agricultural and Food Chemistry · 2003 · 249 citations

Agriculture, Biochemistry, Microbiology +15

Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry

Susmita Ghosh, Tanmay Sarkar, Arpita Das et al. · LWT · 2021 · 242 citations · Full text

Agriculture, Chemistry, Food Science +17

Seasonal Changes of Carotenoid Pigments and Color in Hamlin, Earlygold, and Budd Blood Orange Juices

Hyoung S. Lee, William S. Castle · Journal of Agricultural and Food Chemistry · 2000 · 211 citations

Agriculture, Food Science, Plant Sciences +17

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Mady Cissé, Fabrice Vaillant, Óscar Acosta et al. · Journal of Agricultural and Food Chemistry · 2009 · 179 citations

Agriculture, Biochemistry, Food Science +11