The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Green synthesis of xanthene derivatives through visible light-driven photocatalysis using blackberry dye-sensitized TiO2
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Extraction and food enrichment applications of black carrot phytocompounds: A review
E Anandhi, Rafeeya Shams, Kshirod Kumar Dash, Jasleen Kaur Bhasin, Vinay Kumar Pandey and Anjali Tripathi Applied Food Research 4(1) 100420 (2024) https://doi.org/10.1016/j.afres.2024.100420
Stability of individual anthocyanins from black carrots stored in light and darkness – Impact of acylation
Emilie Ingemann Berentzen, Anders Hauer Møller, Marianne Danielsen, Martin Jensen, Bjarne Joernsgaard and Trine Kastrup Dalsgaard Food Research International 186 114382 (2024) https://doi.org/10.1016/j.foodres.2024.114382
Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation
Sarah Jaradat, Ayed Amr, Imad Hamadneh, Hatim AlKhatib, Salameh Alqaraleh, Rima Al-Omari and Haneen Tarawneh Preventive Nutrition and Food Science 29(4) 495 (2024) https://doi.org/10.3746/pnf.2024.29.4.495
Thermal degradation kinetic and thermodynamic investigation of two types cold-pressed vegetable oils
Validation of a micro-assay based on the pH differential method to quantify total monomeric anthocyanins in red cabbage (Brassica oleracea var. capitata f rubra)
Burrola-Flores Azyadeth Mercedes, García-Saldaña Jesús Santos, Campas-Baypoli Olga Nydia, Sánchez-Machado Dalia Isabel, López-Cervantes Jaime and Blanco-Rios Ana Karina Journal of Food Measurement and Characterization 16(5) 3967 (2022) https://doi.org/10.1007/s11694-022-01505-z
A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat
Physicochemical and antioxidant characterization of Andean blackberry with and without prickles cultivated in Risaralda, Colombia
Gloria Edith Guerrero Álvarez, Nelson Contreras Coronel and Nathalia Cardona Hurtado Revista Brasileira de Fruticultura 43(6) (2021) https://doi.org/10.1590/0100-29452021918
Enhancement of color stability in strawberry nectar during storage
Carrot Anthocyanins Genetics and Genomics: Status and Perspectives to Improve Its Application for the Food Colorant Industry
Massimo Iorizzo, Julien Curaba, Marti Pottorff, Mario G. Ferruzzi, Philipp Simon and Pablo F. Cavagnaro Genes 11(8) 906 (2020) https://doi.org/10.3390/genes11080906
Evaluation of biochemical and tasting parameters of Prunus cerasus L. fruits
Natallia Y. Kolbas, Aliaksandr P. Kolbas, Andrei S. Domas and Dejan Prvulović Journal of the Belarusian State University. Biology (2) 49 (2020) https://doi.org/10.33581/2521-1722-2020-2-49-57
Proanthocyanidins and anthocyanins contents, chromatic and antioxidant properties of red grape pomaces from morocco
Mohamed Ben Aziz, François Garcia, Laetitia Mouls, Hélène Fulcrand and Hassan Hajjaj Journal of Food Measurement and Characterization 13(3) 2051 (2019) https://doi.org/10.1007/s11694-019-00126-3
Effect of temperature on the copigmentation interaction between aronia anthocyanins and sinaptic acid with different methods
Impact of liposomal encapsulation on degradation of anthocyanins of black carrot extract by adding ascorbic acid
Burcu Guldiken, Monika Gibis, Dilek Boyacioglu, Esra Capanoglu and Jochen Weiss Food & Function 8(3) 1085 (2017) https://doi.org/10.1039/C6FO01385F
Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy
Ioanna Iliopoulou, Delphine Thaeron, Ashley Baker, Anita Jones and Neil Robertson Journal of Agricultural and Food Chemistry 63(31) 7066 (2015) https://doi.org/10.1021/acs.jafc.5b02543
Antioxidant capacity and antibacterial activity of different parts of mangosteen (Garcinia mangostanaLinn.) extracts
Bioactive compounds, antioxidant activity and mineral composition of fruits of raspberry cultivars grown in subtropical areas in Brazil
Luana Aparecida Castilho Maro, Rafael Pio, Mayara Neves Santos Guedes, Celeste Maria Patto de Abreu and Paula Nogueira Curi Fruits 68(3) 209 (2013) https://doi.org/10.1051/fruits/2013068
Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage
Mady Cisse, Fabrice Vaillant, Ale Kane, Oumoule Ndiaye and Manuel Dornier Journal of the Science of Food and Agriculture 92(6) 1214 (2012) https://doi.org/10.1002/jsfa.4685
