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Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTChemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucosideRaymond Brouillard and Bernard DelaporteCite this: J. Am. Chem. Soc. 1977, 99, 26, 8461–8468Publication Date (Print):December 1, 1977Publication History Published online1 May 2002Published inissue 1 December 1977https://pubs.acs.org/doi/10.1021/ja00468a015https://doi.org/10.1021/ja00468a015research-articleACS PublicationsRequest reuse permissionsArticle Views1759Altmetric-Citations296LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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Citations
Cited by
Anthocyanins: Natural Colorants with Health-Promoting Properties
He, J., & Giusti, M. M. (2010) · Annual Review of Food Science and Technology · doi:10.1146/annurev.food.080708.100754 · Cited by 1,637
Polyphenols in foods are more complex than often thought
Cheynier, V. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.223s · Cited by 745
Jackman, R. L., & Smith, J. L. (1996) · Natural Food Colorants · doi:10.1007/978-1-4615-2155-6_8 · Cited by 370
Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
Soares, S., Kohl, S., Thalmann, S., Mateus, N., Meyerhof, W., & De Freitas, V. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf304198k · Cited by 299
Benabdeljalil, C., Cheynier, V., Fulcrand, H., Hafiki, A., Mosaddak, M., & Moutounet, M. (2000) · Sciences des Aliments · doi:10.3166/sda.20.203-220 · Cited by 93
Metadata
- Authors
- Brouillard, R., & Delaporte, B.
- Venue
- Journal of the American Chemical Society
- Publisher
- American Chemical Society (ACS)
- Published
- 1977-12
- Volume
- 99
- Issue
- 26
- Pages
- 8461-8468
- ISSN
- 0002-7863 (ISSN-L)
- 1520-5126
- OpenAlex
- W2071481697
- Cited by
- 372
- References
- 0
- FWCI
- 1.16
- Type
- journal article
- Language
- en
- Open access
- closed
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- Brouillard, R., & Delaporte, B. (1977). Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside. Journal of the American Chemical Society. https://doi.org/10.1021/ja00468a015
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