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For: Zhao X, Zhang N, He F, Duan C. Reactivity comparison of three malvidin-type anthocyanins forming derived pigments in model wine solutions. Food Chem 2022;384:132534. [PMID: 35219237 DOI: 10.1016/j.foodchem.2022.132534] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 Geçer EN, Anli E. THE EFFECT OF DIFFERENT STORAGE CONDITIONS ON ANTHOCYANIN PROFILE OF MERLOT RED WINES. GIDA 2023. [DOI: 10.15237/gida.gd22111] [Reference Citation Analysis]
2 Xiang Y, Chen X, Sun H, Zhan Q, Zhong L, Hu Q, Zhao L. The critical roles of α-amylase and amyloglucosidase in improving the quality of black waxy corn beverages: Special attentions to the color and flavor. Journal of Cereal Science 2022. [DOI: 10.1016/j.jcs.2022.103625] [Reference Citation Analysis]
3 Liu Y, Lin J, Cheng T, Liu Y, Han F. Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells. Foods 2022;11. [PMID: 36496602 DOI: 10.3390/foods11233793] [Reference Citation Analysis]
4 Zhao X, Zhang N, Wu G, He F, Lan Y, Duan C. Intermolecular copigmentation between anthocyanidin-3,5-O-diglucosides and three phenolic compounds: Insights from experimental and theoretical studies. Food Chemistry Advances 2022;1:100111. [DOI: 10.1016/j.focha.2022.100111] [Reference Citation Analysis]