Impact of molar absorbance on anthocyanin content of the foods-Reference-Cited by-同舟云学术

Impact of molar absorbance on anthocyanin content of the foods

Published:2022-08 Issue: Volume:386 Page:132855
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chandra Singh Mamatha,Price William E.,Kelso Celine,Charlton Karen,Probst Yasmine

Funder

University of Wollongong

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Official methods of AOAC international official method 2005.02;Association of Official Analytical Chemists,2005

2. Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions;Cabrita;Journal of Food Chemistry,2000

3. Validated liquid chromatography separation methods for identification and quantification of anthocyanins in fruit and vegetables: A systematic review;Chandra Singh;Food Research International,2020

4. Freeze-thaw effect on anthocyanin reference standards;Chandra Singh,2021

5. Relative comparisons of extraction methods and solvent composition for Australian blueberry anthocyanins;Chandra Singh;Journal of Food Composition and Analysis,2021

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2. Optimization of Major Extraction Variables to Improve Recovery of Anthocyanins from Elderberry by Response Surface Methodology;Processes;2022-12-28

3. Measuring the anthocyanin content of the Australian fruit and vegetables for the development of a food composition database;Journal of Food Composition and Analysis;2022-09