reviewTop 1% cited
Chemical studies of anthocyanins: A review
Food Chemistry · 2008 · Vol. 113(4) · pp. 859–871
Araceli Castañeda‐Ovando✉(Universidad Autónoma del Estado de Hidalgo)Ma de Lourdes Pacheco-Hernández(Universidad Autónoma del Estado de Hidalgo)María Elena Páez-Hernández(Universidad Autónoma del Estado de Hidalgo)José A. Rodrı́guez(Universidad Autónoma del Estado de Hidalgo)Carlos Andrés Galán-Vidal(Universidad Autónoma del Estado de Hidalgo)
Phytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisBotanical Research and ApplicationsChemistryAnthocyaninExtraction (chemistry)Health benefitsAntioxidantFood scienceBiochemical engineeringOrganic chemistryTraditional medicine
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References
Analysis and biological activities of anthocyanins
Phytochemistry · 2003 · 1,682 citations
Flavonoid–insect interactions: recent advances in our knowledge
Phytochemistry · 2003 · 486 citations
Anthocyanins - nature, occurrence and dietary burden
Journal of the Science of Food and Agriculture · 2000 · 786 citations
Mass transfer process during extraction of phenolic compounds from milled berries
Journal of Food Engineering · 2003 · 616 citations
Tracking color and pigment changes in anthocyanin products
Trends in Food Science & Technology · 2005 · 749 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
Berry Phenolics and Their Antioxidant Activity
Journal of Agricultural and Food Chemistry · 2001 · 1,025 citations
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
Trends in Food Science & Technology · 2003 · 1,039 citations
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