Citation Impact
Citing Papers
A Comparison of the Color Components and Color Stability of Red Wine from Noble and Cabernet Sauvignon at Various pH Levels
1985
Anthocyanin Pigment and Total Phenolic Content of Three Vaccinium Species Native to the Pacific Northwest of North America
2004
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
2008 Standout
Mass spectrometry in the structural analysis of flavonoids
2004 Standout
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
2006
General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry
2009
Phenolic composition and antioxidant potential of grain legume seeds: A review
2017 Standout
Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
2000 Standout
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods
2002 Standout
Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit
2018 Standout
A Review on the Dietary Flavonoid Kaempferol
2011 Standout
The strawberry: Composition, nutritional quality, and impact on human health
2011 Standout
Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent
2007 Standout
Food colorants: Anthocyanins
1989
Anthocyanins in grapes and grape products
1995
Sorghum phytochemicals and their potential impact on human health
2004 Standout
Sample handling strategies for the determination of biophenols in food and plants
2002
Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
2009 Standout
Occurrence of unreduced pollen in diploid blueberry species, Vaccinium sect. Cyanococcus
1992
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
2010 Standout
Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line
2005 Standout
Improved high performance liquid chromatographic separation of anthocyanin compounds from grapes using a novel mixed-mode ion-exchange reversed-phase column
2007
Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines
1991
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
2010 Standout
Analytical Chemistry of Fruit BioflavonoidsA Review
1997
Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts
2009 Standout
Anthocyanins: from plant to health
2007
Sugar “Imaging” of Fruit Using a Low Cost Charge-Coupled Device Camera
2005
Purification and Kinetic Characterization of an Anionic Peroxidase from Melon (Cucumis meloL.) Cultivated under Different Salinity Conditions
2000
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
2017 Standout
Kinetics of Color Change of Grape Juice Generated using Linearly Increasing Temperature
1989
Gas chromatography–mass spectrometry analysis of phenolic compounds from Carica papaya L. leaf
2007 Standout
Antioxidant Properties of Various Solvent Extracts of Total Phenolic Constituents from Three Different Agroclimatic Origins of Drumstick Tree (Moringa oleifera Lam.) Leaves
2003 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpecies
1998 Standout
Variation among highbush and rabbiteye cultivars of blueberry for fruit quality and phytochemical characteristics
2014
By-products of plant food processing as a source of functional compounds — recent developments
2001 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
Enhanced extraction of bioactive natural products using tailor-made deep eutectic solvents: application to flavonoid extraction from Flos sophorae
2014 Standout
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Chemistry and Biochemistry of Dietary Polyphenols
2010 Standout
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
1998 Standout
Determination of Sugar Content in Intact Peaches by Near Infrared Spectroscopy with Fiber Optics in Interactance Mode.
1992
Effect of postharvest biofumigation on fungal decay, sensory quality, and antioxidant levels of blueberry fruit
2013
Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method
2004 Standout
Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium,Rubus, andRibes
2001 Standout
Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin
2006
Anthocyanic pigment determination in red fruit juices, concentrated juices and syrups using liquid chromatography
1999
Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries ( Vaccinium corymbosum L.)
2000
Kinetics of colour change of kiwifruits during hot air and microwave drying
2001 Standout
Identification and quantification of valuable plant substances by IR and Raman spectroscopy
2006 Standout
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
2015 Standout
Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars ofRibes,Aronia, andSambucusand Their Antioxidant Capacity
2004 Standout
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
2001 Standout
Antioxidant Activity and Phenolic Compounds in Selected Herbs
2001 Standout
Antimicrobials in Food
2020
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries
1994
Nondestructive Determination of Sugar Content in Satsuma Mandarin using Near Infrared (NIR) Transmittance.
1993
Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (Ficus carica L.)
2006 Standout
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Identification of Anthocyanins in Berries by Narrow-Bore High-Performance Liquid Chromatography with Electrospray Ionization Detection
2001
Functional properties of anthocyanins and betalains in plants, food, and in human nutrition
2003 Standout
Nutritional composition of five cultivars of chinese jujube
2006 Standout
Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review
2007 Standout
Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography
2001
Chemical studies of anthocyanins: A review
2008 Standout
Phenolic compounds and their role in oxidative processes in fruits
1999 Standout
Identification and Quantification of Phenolic Compounds in Berries ofFragariaandRubusSpecies (Family Rosaceae)
2004 Standout
Antioxidant Capacity, Phenolic Content, and Profiling of Phenolic Compounds in the Seeds, Skin, and Pulp ofVitis rotundifolia(Muscadine Grapes) As Determined by HPLC-DAD-ESI-MSn
2010
Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden
1999 Standout
High-performance liquid chromatography of red fruit anthocyanins
1991
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
2002
Sample preparation in the determination of phenolic compounds in fruits
2000
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Colour and stability of pure anthocyanins influenced by pH including the alkaline region
1998
A remote acceptance probe and illumination configuration for spectral assessment of internal attributes of intact fruit
2000
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
2003
PATHWAYS, MECHANISMS, AND RATES OF POLYPLOID FORMATION IN FLOWERING PLANTS
1998 Standout
Comparison of Anthocyanin Pigment and Other Phenolic Compounds of Vaccinium membranaceum and Vaccinium ovatum Native to the Pacific Northwest of North America
2004
Techniques for Analysis of Plant Phenolic Compounds
2013 Standout
Works of W. E. Ballinger being referenced
Anthocyanins of Ripe Fruit of a “Pink-Fruited” Hybrid of Highbush Blueberries, Vaccinium corymbosum L.1
1972
A Comparison of Anthocyanins and Wine Color Quality in Black Grapes of 39 Clones of Vitis rotundifolia Michx.
1974
Relationship of Stage of Ripeness and Holding Temperature to Decay Development of Blueberries1
1978
Relationship of Anthocyanins of Black Muscadine Grapes (Vitis Rotundifolia Michx.) to Wine Color
1974
Interspecific Differences in the Percentage of Anthocyanins, Aglycones, and Aglycone-sugars in the Fruit of Seven Species of Blueberries
1987
Sulfur Dioxide for Long-term Low Temperature Storage of Euvitis Hybrid Bunch Grapes
1985
Nondestructive Quality Evaluation From a Horticulturist's Point of View
1978
Fruit Quality Characterization of 11 Vaccinium Species
1984
Characterization of Anthocyanins During Ripening of Fruit of Vaccinium corymbosum, L. Cv. Wolcott1
1973
Ripening Period of Vaccinium Species in Southeastern North Carolina
1984
Fruit Anthocyanin Content of Some Euvitis × Vitis rotundifolia Hybrids
1986
ANTHOCYANIN, AGLYCONE AND AGLYCONE-SUGAR CONTENT OF FRUITS OF TEMPERATE NORTH AMERICAN SPECIES OF Gaylussacia (ERICACEAE)
1988
Design of a High-Speed Fiber Optic Blueberry Sorter
1975
Factors Affecting the Firmness of Highbush Blueberries1
1973
Anthocyanin, Aglycone, and Aglycone–sugar Content in the Fruits of Temperate North American Species of Four Sections in Vaccinium
1988
ANTHOCYANIN, AGLYCONE AND AGLYCONE-SUGAR CONTENT OF THE FRUITS OF FIVE SPECIES OF Vaccinium SECTION Myrtillus
1988
Relation of Quality Indices of Individual Blueberries to Photoelectric Measurement of Anthocyanin Content1
1975
ANTHOCYANINS OF BLACK GRAPES OF 10 CLONES OF Vitis rotundifolia, MICHX.
1973
Anthocyanins in Ripe Fruit of the Highbush Blueberry, Vaccinium corymbosum L.1
1970