articleTop 10% cited
Degradation kinetics of anthocyanins in blackberry juice and concentrate
Journal of Food Engineering · 2007 · Vol. 82(3) · pp. 271–275
Wei‐Dong Wang✉(Jiangnan University)XU Shi-ying(Jiangnan University)
Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsFermentation and Sensory AnalysisChemistryBrixActivation energyArrhenius equationKineticsRubusFood scienceDegradation (telecommunications)Fruit juiceAnthocyanin
Funding
- Yangtze University
- Jiangsu Science and Technology Department
Citations
439
FWCI
6.32
field-weighted impact
References
31
Percentile
98%
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Citations per year
Cited by
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
International Journal of Molecular Sciences · 2015 · 985 citations
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Trends in Food Science & Technology · 2009 · 1,240 citations
References
Polyphenols, Anthocyanins, Ascorbic Acid, and Radical Scavenging Activity of Rubus, Ribes, and Aronia
Journal of Food Science · 2004 · 446 citations
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