articleTop 10% cited
Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents
Food Research International · 2009 · Vol. 43(3) · pp. 907–914
Renata Valeriano Tonon✉(Universidade Estadual de Campinas (UNICAMP))Catherine Brabet(Centre de Coopération Internationale en Recherche Agronomique pour le Développement)Míriam Dupas Hubinger(Universidade Estadual de Campinas (UNICAMP))
Microencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsMaltodextrinAnthocyaninChemistryGum arabicAntioxidantFood scienceWater activitySpray dryingStarchChromatography
Funding
- Conselho Nacional de Desenvolvimento Científico e Tecnológico
- Centre de Coopération Internationale en Recherche Agronomique pour le Développement
Citations
540
FWCI
12.34
field-weighted impact
References
41
Percentile
99%
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Citations per year
Cited by
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References
Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation
Journal of Food Science · 1997 · 437 citations
Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
Journal of Agricultural and Food Chemistry · 2004 · 1,734 citations
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Journal of Food Engineering · 2006 · 572 citations
Oxygen Radical Absorbing Capacity of Anthocyanins
Journal of Agricultural and Food Chemistry · 1997 · 1,372 citations
Use of a free radical method to evaluate antioxidant activity
LWT · 1995 · 24,722 citations
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Journal of Food Science · 2000 · 990 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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