1. Adams, J. B. (1972). Changes in the polyphenols of red fruits during heat processing: the kinetics and mechanism of anthocyanin degradation. Campden Food Preservation Research Association Technology Bulletin No. 22.
2. Adams, J. B. (1973). Thermal degradation of anthocyanins with particular reference to the 3-glycosides of cyanidin. I. In acidified aqueous solution at 100 C. Journal of the Science of Food and Agriculture, 24, 747–762.
3. A stable blue non-metallic copigment complex of delphanin and C-glycosylflavones in Prof;Asen;Blaauw Iris. Phytochemistry,1970
4. Spectrophotometric study of anthocyan copigmentation reactions;Baranac;Journal of Agricultural and Food Chemistry,1996
5. The copigmentation of anthocyanins and its role in the colour of red wine: a critical review;Boulton;American Journal of Enology and Viticulture,2001