Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 370Botanical Research and ApplicationsPhytochemicals and Antioxidant ActivitiesMicrobial Metabolism and Applications

The DOI matches its Crossref record; the references it cites are not checked yet.

Anthocyanins and betalains

Jackman, R. L., Smith, J. L.·1996·Natural Food Colorants
DOI 10.1007/978-1-4615-2155-6_8
Open this paper in CoChat — free account

Overview

Integrity signals

Registry

Crossref · 10.1007/978-1-4615-2155-6_8

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

The citation lists are queued

They are fetched later and appear here then.

References 563 · Cited by 370

Research works printed but not linked: 111

  1. Gill, M. and Steglich, W. Prog. Chem. Org. Nat. Prod. 51 (1987) 1–286.
  2. Meggos, H.N. Food Technol. 38 (1984) 70–74.
  3. Collins, P. and Timberlake, C. Intl. Food Ingred. 6 (1993) 32–38.
  4. Singleton, V.L. and Esau, P.L. Phenolic Substances in Grapes and Wines and Their Significance, Academic Press, New York (1969).
  5. Vlaskovska, M., Drenska, D. and Ovcharov, R. Probl. Vutr. Med. 18 (1990) 3–19.
  6. Drenska, D., Bantutova, I. and Ovcharov, R. Farmatsiya (Sofia) 39 (1989) 33–40.
  7. Pourrat, A. Lejeune, B., Grand, A., Bastide, P. and Bastide, J. Med. et Nut. 23 (1987) 166–17.
  8. Markakis, P. (ed.) Anthocyanins as Food Colors. Academic Press, New York (1982).
  9. Goto, T. Progr. Chem. Org. Nat. Prod. 52 (1987) 113–158.
  10. Mazza, G. and Brouillard, R. Food Chem. 25 (1991) 17–33.
  11. Piattelli, M. in The Biochemistry of Plants. Vol. 7. Secondary Plant Products (P.K. Stumpf and E.E. Conn, eds), Academic Press, New York (1981) Chapter 18.
  12. McClure, J.W. in The Flavonoids (J.B. Harborne, T.J. Mabry and H. Mabry, eds), Chapman & Hall, London (1975) Chapter 18.
  13. Kimler, L.M. Abstr. Bot. Soc. Am. 70th Annu. Meet. (1975) 36.
  14. Takahashi, A., Takeda, K. and Ohnishi, T. Plant Cell Physiol. 32 (1991) 541–547.
  15. Zakharova, N.S., Petrova, T.A. and Bokuchava, M.A. Soviet Plant Physiol. 36 (1989) 273–277.
  16. Kumon, K., Sasaki, J., Sejimi, M., Takeuchi, Y. and Hayashi, Y. Plant Cell Physiol. 31 (1990) 233–240.
  17. Grisebach, H. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 3.
  18. Jurd, L. Adv. Food Res., Supp. 3 (1972) 123–142.
  19. Brouillard, R. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 1.
  20. Starr, M.S. and Francis, F.J. Food Technol. 22 (1968) 1293–1295.
  21. Timberlake, C.F. and Bridle, P. in The Flavonoids (J.B. Harborne, T.J. Mabry and H. Mabry, eds), Chapman & Hall, London (1975) Chapter 5.
  22. Yoshikura, K. and Hamaguchi, Y. J. Jap. Soc. Food Nutr. 22 (1969) 367–370.
  23. Shi, Z., Bassa, I.A., Gabriel, S.L. and Francis, F.J. J. Food Sci. 57 (1992) 770.
  24. Lee, H.S. and Wicker, L. J. Food Sci. 56 (1991) 483.
  25. Yoshikura, K. and Hamaguchi, Y. J. Jap. Soc. Food Nutr. 24 (1971) 275–278.
  26. Tanchev, S.S. and Vasilev, V.N. Gradinar. Lozar. Nauka 10 (1973) 23–28.
  27. Gallop, R.A. Variety, Composition and Colour in Canned Fruits, Particularly Rhubarb. Fruit & Veg. Canning Res. Assoc., Chipping Campden, Glos. Sci. Bull. No. 5 (1965).
  28. Casoli, U., Cultrera, R. and Gherardi, S. Ind. Conserve 42 (1967) 255.
  29. Oeydin, J. Hortic. Res. 14 (1974) 1–7.
  30. Watanabe, S., Sakamura, S. and Obata, Y. Agric. Biol. Chem. 30 (1966) 420–422. · DOI
  31. Fuleki, T. and Francis, F.J. Phytochem. 6 (1967) 1705–1708.
  32. Hicks, K.B., Sondey, S.M., Hargrave, D., Sapers, G.M. and Bilyk, A. LC Mag. 3 (1985) 981–982, 984.
  33. Ribereau-Gayon, P. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 8.
  34. Stafford, H.A. Flavonoid Metabolism, CRC Press, Boca Raton (1990).
  35. Ilan, A., Zanewich, K.P., Rood, S.B. and Dooner, D.K. Physiol. Plant. 92 (1994) 47–52. · DOI
  36. Galbiati, M., Chiusi, A., Peterlongo, P., Mancinelli, A. and Gavazzi, G. Maydica 39 (1994) 89–95.
  37. Joanny, K. and Reddy, A.R. Maydica 37 (1992) 165–167.
  38. Nozue, M., Kubo, H., Nishimura, M., Katou, A., Hattori, C., Usuda, N., Nagata, T. and Yasuda, H. Plant Cell Physiol. 34 (1993) 803–808.
  39. Do, C.B. and Cormier, F. Plant Cell Rep. 9 (1991) 500–504.
  40. Adams, J.B. Changes in the Polyphenols of Red Fruits During Processing—The Kinetics and Mechanism of Anthocyanin Degradation. Campden Food Pres. Res. Assoc., Chipping Campden, Glos. Tech. Bull. P. 2. (1972).
  41. Lukton, A., Chichester, C.O. and MacKinney, G. Food Technol. 10 (1956) 427-432.
  42. Macarone, E., Ferrigno, V., Longo, L.L. and Rapisarda, P. Annal. Chim. 77 (1987) 499–508.
  43. Markakis, P. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 6.
  44. Tanchev, S. Proc. 6th Int. Congr. Food Sci. Technol. (1983) 96.
  45. Bakker, J. and Timberlake, C.F. J. Sci. Food Agric. 37 (1986) 288–292.
  46. Wagenknecht, A.C., Scheiner, D.M. and van Buren, J.P. Food Technol. 14 (1960) 47–49.
  47. Sakabura, H. and Ichinose, H. Agric. Chem. Soc. Jap. 56 (1982) 517–524.
  48. Tanchev, S., Vladimirov, G. and Ioncheva, N. Nauchni Trudove, Vissh Inst. Khranit. Vkusova Promyshl. 16 (1969) 77–82.
  49. Yang, H.Y. and Steele, W.F. Food Technol. 12 (1958) 517–519.
  50. Bendz, G., Martensson, O. and Nilsson, E. Ark. Kemi 21 (1967) 65–77.
  51. Brouillard, R. and El Hage Chahine, J.M. Bull. Liaison-Groupe Polyphenols 9 (1980) 77–78.
  52. Bakker, J., Picinelli, A. and Bridle, P. Vitis 32 (1993) 111–118.
  53. Garcia-Viguera, C., Bridle, P. and Bakker, J. Vitis 33 (1994) 37–40.
  54. Esselen, W.B. and Sammy, G.M. Food Prod. Dev. 9(8) (1975) 37–38, 40.
  55. MacKinney, G., Lukton, A. and Chichester, C.O. Food Technol. 9 (1955) 324–326.
  56. Harborne, J.B. Recent Adv. Phytochem. 12 (1979) 457–474.
  57. Osawa, Y. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 2.
  58. Asen, S. Acta Hortic. 63 (1976) 217–223. · DOI
  59. Asen, S. Acta Hortic. 41 (1974) 57–68.
  60. Nakayama, T.O.M. and Powers, J.J. Adv. Food Res., Supp. 3 (1972) 193–199.
  61. Francis, F.J. in Anthocyanins as Food Colors (P. Markakis, ed.), Academic Press, New York (1982) Chapter 7.
  62. Strack, D. and Wray, V. in Methods in Plant Biochemistry, Vol.1 (J.B. Harborne, ed.), Academic Press, London (1989).
  63. Esselen, W.B. and Sammy, G.M. Food Prod. Dev. 7 (1973) 80, 82, 86.
  64. Pouget, M.P., Lejeune, B., Vennat, B. and Pourrat, A. Lebensm.-Wiss. u. Technol. 23 (1990) 103–105.
  65. Dallas, C. and Laureano, O. Vitts 33 (1994) 41–47.
  66. Shewfelt, R.L. and Ahmed. E.M. Food Prod. Dev. 11(4) (1977) 52, 57–59, 62.
  67. Hrazdina, G. Lebensm.-Wiss. u. Technol. 8 (1975) 111–113.
  68. Barritt, B.H. and Torre, L.C. J. Chromatogr. 75 (1973) 151–155. · DOI
  69. Wulf, L.W. and Nagel, CW. Am. J. Enol. Vitic. 29 (1978) 42–49. · DOI
  70. Baj, A., Bombardelli, E., Gabetta, B. and Martinelli, E.M. J. Chromatogr. 279 (1983) 265–372.
  71. Drdák, M., Daučik, P., Karovičová, J., Šimko, P. Rajniaková, A. and Mórová, E. Nahrung 36 (1992) 411–413. · DOI
  72. Statoua, A., Merlin, J.C., Del Haye, M. and Brouillard, R. Raman Spectrosc, Proc. Int. Conf. 8th (1982) 629–630.
  73. Timberlake, C.F., Bakker, J., Bridle, P., Loeffler, R.S.T., Saito, N. and Self, R. Bull. Liaison-groupe Polyphenols 13 (1986) 96–101.
  74. Blom, H. Rev. Food Sci. Technol. 7 (1983) 587–589.
  75. Staples, L.C. and Francis, F.J. Food Technol. 22 (1968) 611–614.
  76. Niketic-Aleksic, G.K. and Hrazdina, G. Lebensm.-Wiss. u. Technol. 5 (1972) 163–165.
  77. Godek, S. Przemysl Fermentacyjny i Owocowo-Warzywyny 25(5/6) (1981) 27–30.
  78. Staples, L.C. and Francis, F.J. Food Technol. 22 (1968) 611–614.
  79. Jurd, L. Food Technol. 18 (1964) 559–561.
  80. Hrazdina, G. Z. Lebensm.-Wiss. u. Technol. 14 (1981) 283–286.
  81. Francis, F.J. Food Technol. 29 (1975) 52
  82. Francis, F.J. Food Technol. 29 (1975) 54.
  83. Anon. Food Chem. 5 (1975) 69–80.
  84. Martinez, S.B. and Del Valle, M.J. UP Home Econ. J. 9 (1981) 7–10.
  85. Coudonis, M., Katsaboxakis, K. and Papanicolaou, D. Rev. Food Sci. Technol. 7 (1983) 567–572.
  86. Baker, C.H., Johnston, M.R. and Barber, W.D. Food Prod. Dev. 8 (1974) (3) 83–84
  87. Baker, C.H., Johnston, M.R. and Barber, W.D. Food Prod. Dev. 8 (1974) (3) 86–87.
  88. Baker, C.H., Johnston, M.R. and Barber, W.D. Food Prod. Dev. 8 (1974) (4) 65–70.
  89. Anon, Enocolor. The Importance of the Natural Colour. Reggiana Antociani, Industria Coloranti Naturali, Italy (1981).
  90. Clydesdale, F.M., Main, J.H., Francis, F.J. and Damon, R.A. Jr. J. Food Sci. 43 (1978), 1697 · DOI
  91. Lancrenon, X. Process Biochem. 16 (1978) (10) 16.
  92. Counsell, J.N., Jeffries, G.S. and Knewstubb, C.J. in Natural Colors for Food and Other Uses (J.N. Counsell, ed.), Applied Science Pub., New York (1981) Chapter 7.
  93. von Elbe, J.H. and Maing, I.-V. Cereal Sci. Today 18 (1973) 263–264.
  94. Bockern, M., Wray, V. and Strack, D. Planta 184 (1991) 261–270. · DOI
  95. Sweet, S.S. and Guruprasad, K.N. Indian J. Exp. Biol. 31 (1993) 168–172.
  96. Hirose, H., Yamakawa, T., Kodama, T. and Komamine, A. Plant Cell Physiol. 31 (1990) 267–271.
  97. Huang, A.S. and von Elbe, J.H. J. Food Sci. 50 (1985) 1129. · DOI
  98. Mikova, K. and Kyzlink, V. Sbornik Vysokeskoly Chemicko-Technologicke v. Praze, E. 58 (1985) 9–15.
  99. Soboleva, G.A., Ul’yanova, M.S., Zakharova, N.S. and Bokuchava, M.A. Biokhimiya 41 (1976) 968–973.
  100. Shih, C.C. and Wiley, R.C. J. Food Sci. 47 (1981) 172.
  101. Mabry, T.J. and Dreiding, A.S. Recent Adv. Phytochem. 1 (1968) 145–160.
  102. Piattelli, M., Minale, L. and Nicholaus, R.A. Rend. Accad. Sci. Fis. Mat., Naples 32 (1965) 55–56.
  103. Piattelli, M. and Minale, L. Ann. Chim. (Rome) 56 (1966) 1060–1064.
  104. Piattelli, M., Minale, L. and Prota, G. Ann. Chim. (Rome) 54 (1964) 955–962.
  105. Nilsson, T. Lantbrukshogskolans Annaler 36 (1970) 179–219.
  106. Pourrat, A., Lejeune, B., Jean, D. and Pourrat, H. Ann. Pharm. Fr. 38 (1980) 261–266.
  107. Avila, A., Garcia-Hernandez, F. and Santos, E. Dev. Ind. Microbiol. 24 (1983) 553–561.
  108. Bell, E.R.J. and White, E.B. Inter. Ind. Biotech. 9(3) (1989) 20–26.
  109. Lejeune, B., Pouget, M.P. and Pourrat, A. Labo-Pharma 334 (1983) 63S–643.
  110. Lejeune, B., Pourrat, A. and Pouget, M.P. Ann. Pharm. Fr. 44 (1986) 461.
  111. Lejeune, B., Grand, A. and Pourrat, A. S.T.P. Pharma 3 (1987) 400.

Metadata

Authors
Jackman, R. L., & Smith, J. L.
Venue
Natural Food Colorants
Publisher
Springer US
Published
1996
Pages
244-309
DOI
10.1007/978-1-4615-2155-6_8
OpenAlex
W2210862759
Cited by
370
References
563
Citations by year
2026: 3 · 2025: 7 · 2024: 10 · 2023: 9 · 2022: 12 · 2021: 19 · 2020: 15 · 2019: 20 · 2018: 16 · 2017: 36 · 2016: 20 · 2015: 18 · 2014: 14 · 2013: 20 · 2012: 23
FWCI
13.43
Type
book chapter
Language
en
Open access
closed
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Botanical Research and Applications
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Metabolism and Applications
Keywords
anthocyanins, betalains, betacyanins, betaxanthins, natural colorants, pigment stability, anthocyanin biosynthesis, food colorants, pharmaceutical colorants, pigment extraction, pigment analysis, Caryophyllales

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Anthocyanins and betalains. https://app.cochat.ai/papers/10.1007/978-1-4615-2155-6_8
The paper
Jackman, R. L., & Smith, J. L. (1996). Anthocyanins and betalains. Natural Food Colorants. https://doi.org/10.1007/978-1-4615-2155-6_8

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.