The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
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Citations
Cites
Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy
Giusti, M. M., & Wrolstad, R. E. (2001) · Current Protocols in Food Analytical Chemistry · doi:10.1002/0471142913.faf0102s00 · Cited by 3,094
Current Protocols in Food Analytical Chemistry
(2001) · John Wiley & Sons, Inc. eBooks · doi:10.1002/0471142913 · Cited by 2,690
Pereira, V. A., de Arruda, I. N. Q., & Stefani, R. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.014 · Cited by 847
(1983) · Food and Chemical Toxicology · doi:10.1016/0278-6915(83)90111-4 · Cited by 747
GONTARD, N., DUCHEZ, C., CUQ, J., & GUILBERT, S. (1994) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1994.tb02045.x · Cited by 612
Stability and biotransformation of various dietary anthocyanins in vitro
Fleschhut, J., Kratzer, F., Rechkemmer, G., & Kulling, S. E. (2006) · European Journal of Nutrition · doi:10.1007/s00394-005-0557-8 · Cited by 442
Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments
Stintzing, F. C., Stintzing, A. S., Carle, R., Frei, B., & Wrolstad, R. E. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0204811 · Cited by 432
Stability-increasing effects of anthocyanin glycosyl acylation
Zhao, C.-L., Yu, Y.-Q., Chen, Z.-J., Wen, G.-S., Wei, F.-G., Zheng, Q., Wang, C.-D., & Xiao, X.-L. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.073 · Cited by 360
Development of a food spoilage indicator for monitoring freshness of skinless chicken breast
Rukchon, C., Nopwinyuwong, A., Trevanich, S., Jinkarn, T., & Suppakul, P. (2014) · Talanta · doi:10.1016/j.talanta.2014.07.048 · Cited by 329
Silva-Pereira, M. C., Teixeira, J. A., Pereira-Júnior, V. A., & Stefani, R. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2014.11.041 · Cited by 323
Cited by
Prospect of Polysaccharide-Based Materials as Advanced Food Packaging
Nešić, A., Cabrera-Barjas, G., Dimitrijević-Branković, S., Davidović, S., Radovanović, N., & Delattre, C. (2019) · Molecules · doi:10.3390/molecules25010135 · Cited by 325
Metadata
- Authors
- Prietto, L., Mirapalhete, T. C., Pinto, V. Z., Hoffmann, J. F., Vanier, N. L., Lim, L.-T., Guerra Dias, A. R., & da Rosa Zavareze, E.
- Venue
- LWT
- Publisher
- Elsevier BV
- Published
- 2017-07
- Volume
- 80
- Pages
- 492-500
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W2593155735
- Cited by
- 429
- References
- 18
- FWCI
- 8.16
- Type
- journal article
- Language
- en
- Open access
- bronze
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- Prietto, L., Mirapalhete, T. C., Pinto, V. Z., Hoffmann, J. F., Vanier, N. L., Lim, L.-T., Guerra Dias, A. R., & da Rosa Zavareze, E. (2017). pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage. LWT. https://doi.org/10.1016/j.lwt.2017.03.006
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.
