Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability

By F. Delgado-Vargas, A. R. Jimenez, Octavio Paredes-López. Critical reviews in food science and nutrition, 2000

1,293 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/58e892522bad5760a11b9984a0f71e25e51777f0

How researchers see this paper

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

1. D. B. M. Ficco
2. A. Mastrangelo
3. D. Trono
4. G. M. Borrelli
5. P. De Vita
6. C. Fares
7. R. Beleggia
8. R. Papa

Citations in the corpus

• Anthocyanins: Biosynthesis, Distribution, Ecological Role, and Use of Biostimulants to Increase Their Content in Plant Foods—A Review (2021, background): “On the other hand, in order to justify the occurrence of anthocyanins also in plant districts different from flowers and fruits, it was mistakenly assumed that they could be an incidental consequence of the flavonoid pathway [41].”
• The colours of durum wheat: a review (2014, background): “The anthocyanins contribute almost all of the blue, purple and red colours to many fruits, vegetables and flowers (Delgado-Vargas et al. 2000; Winkel-Shirley 2001).”