Thermal Stability of Selected Natural Red Extracts Used as Food Colorants

Determination of Antioxidant Constituents in Cactus Pear Fruits

(2010) José A. Fernández-López et al.   PLANT FOODS FOR HUMAN NUTRITION

Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review

(2010) Octavio Paredes-López et al.   PLANT FOODS FOR HUMAN NUTRITION

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

(2009) Mady Cisse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Betalains in the era of global agri-food science, technology and nutritional health

(2008) Diego A. Moreno et al.   PHYTOCHEMISTRY REVIEWS

Antioxidant Capacity and Antimutagenic Activity of Natural Oleoresin from Greenhouse Grown Tomatoes (Lycopersicon esculentum)

(2008) Eustolia Rodríguez-Muñoz et al.   PLANT FOODS FOR HUMAN NUTRITION

Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob

(2007) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies