Citation Impact
Citing Papers
Polyphenol oxidases and peroxidases in fruits and vegetables
1981
Biotechnological potential of natural food grade biocolorants
2008
Effect of dietary oils on lipid peroxidation and on antioxidant parameters of rat plasma and lipoprotein fractions.
1992
Development and validation of a capillary zone electrophoresis method for the quantitative determination of anthocyanins in wine
2003
Emerging role of polyphenolic compounds in the treatment of neurodegenerative diseases: A review of their intracellular targets
2006
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity
2022 Standout
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
2005 Standout
Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression
2006
Fructose Malabsorption and Symptoms of Irritable Bowel Syndrome: Guidelines for Effective Dietary Management
2006
Updated Knowledge About the Presence of Phenolic Compounds in Wine
2005
Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
2000 Standout
Legumes and soybeans: overview of their nutritional profiles and health effects
1999 Standout
Bitter taste, phytonutrients, and the consumer: a review
2000 Standout
Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography–mass spectrometry and capillary electrophoresis
2000
Implications of antinutritional components in soybean foods
1994
Dietary treatment of irritable bowel syndrome: current evidence and guidelines for future practice
2001
Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer
2002 Standout
Enzymatic browning reactions in apple and apple products
1994
A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel Syndrome
2013 Standout
Polyphenols: food sources and bioavailability
2004 Standout
Kinetic and Thermodynamic Investigation on Ascorbate Oxidase Activity and Stability of a Cucurbita maxima Extract
2006
Short-Chain Carbohydrates and Functional Gastrointestinal Disorders
2013
Sorghum phytochemicals and their potential impact on human health
2004 Standout
Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel Syndrome as Well as Traditional Dietary Advice: A Randomized Controlled Trial
2015 Standout
Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids
2008 Standout
Hyperthermophilic Enzymes: Sources, Uses, and Molecular Mechanisms for Thermostability
2001 Standout
Systematic determination of genetic network architecture
1999 Standout
Autophagy Is Required for Maintenance of Amino Acid Levels and Protein Synthesis under Nitrogen Starvation
2005 StandoutNobel
Convergent evolution in the BAHD family of acyl transferases: identification and characterization of anthocyanin acyl transferases from Arabidopsis thaliana
2007
Alzheimer's disease and vascular dementia in developing countries: prevalence, management, and risk factors
2008 Standout
Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine
2009 Standout
Phytate: impact on environment and human nutrition. A challenge for molecular breeding
2008
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
2010 Standout
Biological effects of essential oils – A review
2007 Standout
Application of chitosan, a natural aminopolysaccharide, for dye removal from aqueous solutions by adsorption processes using batch studies: A review of recent literature
2007 Standout
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
2010 Standout
Irritable Bowel Syndrome
2015 Standout
Chemical composition of the Egyptian dry dates
1971
Chemical Composition of Lowbush Blueberry Cultivars
1996
Characterization of Anthocyanins from Ajuga pyramidalis Metallica Crispa Cell Cultures
1996
Stabilisation of natural anthocyanins by micellar Systems
2001
The interaction of oxymyoglobin with hydrogen peroxide: The formation of ferrylmyoglobin at moderate excesses of hydrogen peroxide
1987
Oxygen Radical Absorbing Capacity of Anthocyanins
1997
Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice
2002
Chemical composition, toxic/antimetabolic constituents, and effects of different treatments on their levels, in four provenances of L. from Mexico
2005
Anthocyanin degradation in oxidising grape musts
1994
The 26S Proteasome: A Molecular Machine Designed for Controlled Proteolysis
1999 Standout
Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
2000
Lipid Antioxidant Activity in Tissues and Proteins of Selenium-fed Animals
1963
Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.)
2005
Copper Active Sites in Biology
2014 Standout
Kinetic and Thermodynamic Investigation on Ascorbate Oxidase Activity and Stability of aCucurbita maximaExtract
2006
Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpecies
1998 Standout
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
2005 Standout
Beans (Phaseolus spp.) – model food legumes
2003 Standout
Naturally Occurring Toxic Alkaloids in Foods
1981
Colorants based on renewable resources and food‐grade colorants for application in thermoplastics
2004
Copigmentation reactions and color stability of berry anthocyanins
2005
Anthocyanins in Wild Blueberries of Quebec: Extraction and Identification
2007
Anthocyanins - nature, occurrence and dietary burden
2000
[1] Role of free radicals and catalytic metal ions in human disease: An overview
1990 Standout
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
1998 Standout
Preharvest and postharvest factors influencing vitamin C content of horticultural crops
2000 Standout
ANTIOXIDANT CAPACITY OF BERRY CROPS, CULINARY HERBS AND MEDICINAL HERBS
2003
Legumes: Importance and Constraints to Greater Use
2003 Standout
Selenium: Biochemical Role as a Component of Glutathione Peroxidase
1973 StandoutScience
Seed phytate content and phosphorus uptake and distribution in dry bean genotypes
2002
Anthocyanin Pigment Composition of Red‐fleshed Potatoes
1998
Effects of Solvent and Temperature on Pressurized Liquid Extraction of Anthocyanins and Total Phenolics from Dried Red Grape Skin
2003
Strawberry Polyphenoloxidase: Extraction and Partial Characterization
1990
Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibes
2001 Standout
Photochemial Degradation of Betanine and Selected Anthocyanins
1981
Rapid assessment of the adulteration of virgin olive oils by other seed oils using pyrolysis mass spectrometry and artificial neural networks
1993
Chromatic characterization of anthocyanins from red grapes—I. pH effect
1998
Mechanisms of anthocyanin degradation in grape must‐like model solutions
1995
Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review
2012
Purification and properties of a thermostable phytase from Bacillus sp. DS11
1998
Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars ofRibes,Aronia, andSambucusand Their Antioxidant Capacity
2004 Standout
Plant Products as Antimicrobial Agents
1999 Standout
ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW
1987
Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color
2021
A new group of food colorants
1992
An overview of pigment production in biological systems: Functions, biosynthesis, and applications in food industry
1994
The influence of molds and some storage factors on the ascorbic acid content of orange and pineapple fruits
1986
Legume seeds: protein content and nutritional value
1997
A REVIEW: SEPARATION AND CHEMICAL PROPERTIES OF ANTHOCYANINS USED FOR THEIR QUALITATIVE AND QUANTITATIVE ANALYSIS
1987
Dietary Carcinogens and Anticarcinogens
1983 StandoutScience
Stable expression of Phytase (phyA) in canola (Brassica napus) seeds: towards a commercial product
2002
Stability and Enhancement of Berry Juice Color
2004
Use of waste date products in the fermentative formation of baker's yeast biomass by Saccharomyces cerevisiae
1997
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Tracking color and pigment changes in anthocyanin products
2005
Review of biodiesel composition, properties, and specifications
2011 Standout
Effect of processing on some antinutritional factors of lentils
1994
Antioxidant activity and phenolic compounds in 32 selected herbs
2007 Standout
VARIATIONS IN THE NUTRITIONAL COMPOSITION OF FRESH POTATOES
1975
Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption
2006 Standout
Breeding for micronutrient density in edible portions of staple food crops: conventional approaches
1999
Chemical studies of anthocyanins: A review
2008 Standout
Separation, Identification, Quantification, and Method Validation of Anthocyanins in Botanical Supplement Raw Materials by HPLC and HPLC−MS
2001
Phenolic compounds and their role in oxidative processes in fruits
1999 Standout
Effects of processing parameters on colour stability of strawberry nectar from puree
2008
In vitro study of antioxidant activity of fruit
2005 StandoutNobel
Extraction of Anthocyanin Pigments from Purple Sunflower Hulls
1996
Anthocyanins from black sorghum and their antioxidant properties
2004
Antioxidant Activity of Plant Extracts Containing Phenolic Compounds
1999 Standout
Metabolism of sulfur amino acids in Saccharomyces cerevisiae
1997
Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation
2002
Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits
1999 Standout
Absorption of Anthocyanins from Blueberries and Serum Antioxidant Status in Human Subjects
2002
Phytate: A good or a bad food component?
1995
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid
1999
Stability of Anthocyanins ofSambucus canadensisandSambucus nigra
1996
A FUSCA gene of Arabidopsis encodes a novel protein essential for plant development.
1994
QUANTITATIVE ASPECTS OF STRAWBERRY PIGMENT DEGRADATION a, b,
1957
Characterization of Red Radish Anthocyanins
1996
Comparison of extracts prepared from plant by-products using different solvents and extraction time
2004
Recent advancements in natural dye applications: a review
2013 Standout
Degradation kinetics of anthocyanins in blackberry juice and concentrate
2007
Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley
2007
Nutritional and Functional Properties of Dates: A Review
2008 Standout
Anthocyanin colourants from elderberry (Sambucus nigra L.). 1. Process considerations for production of the liquid extract
1985
Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba
1993
Anthocyanins as natural food colours—selected aspects
1997
Works of Pericles Markakis being referenced
ASCORBIC ACID CONTENT OF ARTIFICIALLY RIPENED TOMATOES
1973
Effect of Sulfite and Ascorbic Acid on Mushroom Phenol Oxidase
1966
Trypsin inhibition assay as related to limited hydrolysis of inhibitors
1989
Food colorants: Anthocyanins
1989
Olive Oil: A Review
1988
THE PHYTASE OF NAVY BEANS (Phaseolus vulgaris)
1977
Effect of Phenolase on Anthocyanins
1963 Nature
AMINO ACID COMPOSITION OF SELECTED POTATO VARIETIES
1972
Zone Electrophoresis of Anthocyanins
1960 Nature
Sulfur Dioxide Inhibition of Anthocyanin Degradation by Phenolase a
1965
The phytate and phytase of soybean tempeh
1977
Biosynthesis of Pelargonidin-3-glucoside-C 14
1956 Science
Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans
1987
The Browning of Parsnips
1972
STABILITY OF GRAPE ANTHOCYANIN IN A CARBONATED BEVERAGE
1975
Effect of Fermentation Time on the Inositol Phosphates of Bread
1983
Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography
1981
Flavonoid Compounds in the Strawberry Fruit
1968
The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase
1965
Effect of Milling Extraction on the Inositol Phosphates of Wheat Flour and Bread
1983
Foodstuffs Analysis, Nonvolatile Acids of Blueberries
1963
STABILIZATION OF ANTHOCYANINS IN FROZEN TART CHERRIES BY BLANCHING
1971
Products of γ-Irradiation of Cysteine and Cystine1
1960
Gamma Irradiation and Enriched CO 2 Atmosphere Storage Effects on the Light‐induced Greening of Potatoes
1968
ON THE INTERACTION OF MYOGLOBIN AND HEMOGLOBIN WITH MOLECULAR OXYGEN AND ITS LOWER OXIDATION STATES AND WITH CYTOCHROME c
1973
The Effect of Peroxidase on Anthocyanin Pigments a
1964
Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L.)
1975
Amino acid composition of Iraqi dates
1967
Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)
1981
Transport and toxicity of sulphur dioxide in Saccharomyces cerevisiae var ellipsoideus
1974
Bisulfite Effect on the Chemistry and Activity of Horseradish Peroxidase
1969
Properties of ascorbate oxidase isozymes
1973