Stability of the crude extracts of Ranunculus asiaticus anthocyanins and their use as food colourants

By A. Amr, E. Al-Tamimi. 2007

92 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/12b785d57ff4601dc1d0c52caeeabe576a19e625

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. T. H. Roberts
2. Meredith A. Wilkes
3. A. Khoddami

In Food Science

1. T. H. Roberts
2. Meredith A. Wilkes
3. A. Khoddami

Citations in the corpus

• Techniques for Analysis of Plant Phenolic Compounds (2013, background): “Anthocyanins are the most common pigments in nature and can be extracted with acidified solvents like water, acetone, ethanol, methanol or mixtures of aqueous solvents [54–57].”