articleTop 1% cited

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Trends in Food Science & Technology · 2009 · Vol. 21(1) · pp. 3–11

Ankit Patras✉(Teagasc - The Irish Agriculture and Food Development Authority)Nigel P. Brunton(Teagasc - The Irish Agriculture and Food Development Authority)Colm P. O’Donnell(University College Dublin)Brijesh K. Tiwari(University College Dublin)

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Phytochemicals and Antioxidant Activities Botanical Research and Applications Fermentation and Sensory AnalysisDegradation (telecommunications)AnthocyaninFood scienceKineticsThermal stabilityChemistryEnvironmental scienceComputer scienceTelecommunicationsOrganic chemistry

Funding

Food Institutional Research Measure

Citations

1,240

FWCI

10.70

field-weighted impact

References

Percentile

99%

vs. same field & year

Citations per year

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References

Analysis and biological activities of anthocyanins

Phytochemistry · 2003 · 1,682 citations

Degradation kinetics of anthocyanins in blackberry juice and concentrate

Journal of Food Engineering · 2007 · 439 citations

Anthocyanins - nature, occurrence and dietary burden

Journal of the Science of Food and Agriculture · 2000 · 786 citations

Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

Journal of Food Science · 2004 · 452 citations

Functional properties of anthocyanins and betalains in plants, food, and in human nutrition

Trends in Food Science & Technology · 2003 · 1,039 citations

Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries ( <i>Vaccinium corymbosum</i> L.)

Journal of Food Science · 2000 · 433 citations

Anthocyanins in fruits, vegetables and grains

Food Research International · 1993 · 746 citations

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