The DOI matches its Crossref record.
Anthocyanins as natural food colours—selected aspects
Overview
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Citations
Cited by
Applications and opportunities for ultrasound assisted extraction in the food industry — A review
Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2007.04.014 · Cited by 1,394
Sorghum phytochemicals and their potential impact on human health
Awika, J. M., & Rooney, L. W. (2004) · Phytochemistry · doi:10.1016/j.phytochem.2004.04.001 · Cited by 966
On the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481
Jackman, R. L., & Smith, J. L. (1996) · Natural Food Colorants · doi:10.1007/978-1-4615-2155-6_8 · Cited by 370
Berry anthocyanins: isolation, identification and antioxidant activities
Kähkönen, M. P., Heinämäki, J., Ollilainen, V., & Heinonen, M. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1511 · Cited by 320
Metadata
- Authors
- Bridle, P., & Timberlake, C. F.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 1997-01
- Volume
- 58
- Issue
- 1-2
- Pages
- 103-109
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2054304315
- Cited by
- 641
- References
- 0
- FWCI
- 10.69
- Type
- journal article
- Language
- en
- Open access
- closed
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.
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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 as natural food colours—selected aspects. https://app.cochat.ai/papers/10.1016/s0308-8146(96)00222-1
- The paper
- Bridle, P., & Timberlake, C. F. (1997). Anthocyanins as natural food colours—selected aspects. Food Chemistry. https://doi.org/10.1016/s0308-8146(96)00222-1
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.
