The DOI matches its Crossref record; 35 of the 35 references it cites were found in a registry or an index.
Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties
Abstract
ABSTRACT: Total anthocyanins, total phenolics, and the antioxidant activities of 1 sour cherry cultivar ( Prunus cerasus L.) and 3 sweet cherry cultivars ( P. avium L.) were determined. Bing cherries were highest in anthocyanins, whereas Montmorency cherries were highest in total phenolics and antioxidant activities (oxygen radical absor‐bance capacity and ferric reducing antioxidant power). Total phenolics and anthocyanins for all cultivars were concentrated in the skin. More than 75% of anthocyanins in frozen Bing cherries were destroyed after 6 mo of storage at ‐23°C. During canning, about half the anthocyanins and polyphenolics leached from the fruits into the syrup with little total loss. Spent cherry brine contained substantial anthocyanins and polyphenolics.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
Benzie, I. F. F., & Strain, J. J. (1996) · Analytical Biochemistry · doi:10.1006/abio.1996.0292 · Cited by 22,951
Oxidants, antioxidants, and the degenerative diseases of aging.
Ames, B. N., Shigenaga, M. K., & Hagen, T. M. (1993) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.90.17.7915 · Cited by 5,958
Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0115589 · Cited by 3,458
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
Self-citationTotal Antioxidant Capacity of Fruits
Wang, H., Cao, G., & Prior, R. L. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950579y · Cited by 1,683
Oxygen-radical absorbance capacity assay for antioxidants
Cao, G., Alessio, H. M., & Cutler, R. G. (1993) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(93)90027-r · Cited by 1,605
Antioxidants in fruits and vegetables - the millennium's health
Kaur, C., & Kapoor, H. C. (2001) · International Journal of Food Science and Technology · doi:10.1046/j.1365-2621.2001.00513.x · Cited by 1,492
Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0116606 · Cited by 1,303
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
Tomás‐Barberán, F. A., & Espín, J. C. (2001) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.885 · Cited by 1,288
Cited by
Patras, A., Brunton, N. P., O'Donnell, C., & Tiwari, B. K. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2009.07.004 · Cited by 1,302
Phenolic compounds in fruits – an overview
Haminiuk, C. W. I., Maciel, G. M., Plata‐Oviedo, M. S. V., & Peralta, R. M. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03067.x · Cited by 566
Cherry Antioxidants: From Farm to Table
Ferretti, G., Bacchetti, T., Belleggia, A., & Neri, D. (2010) · Molecules · doi:10.3390/molecules15106993 · Cited by 320
Sultana, B., Hussain, Z., Asif, M., & Munir, A. (2012) · Journal of Food Science · doi:10.1111/j.1750-3841.2012.02807.x · Cited by 88
Sun, S. Y., Jiang, W. G., & Zhao, Y. P. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.01.039 · Cited by 86
Metadata
- Authors
- CHAOVANALIKIT, A., & WROLSTAD, R. E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2004-01
- Volume
- 69
- Issue
- 1
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2064876725
- Cited by
- 458
- References
- 35
- FWCI
- 4.21
- 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.
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: Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties. https://app.cochat.ai/papers/10.1111/j.1365-2621.2004.tb17858.x
- The paper
- CHAOVANALIKIT, A., & WROLSTAD, R. E. (2004). Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2004.tb17858.x
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.
