Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of <i>Rubus fruticosus</i>

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 0.92
Citations h5-index & Ranking

Journals Menu

"Effect of Light on Stability of Anthocyanins in Ethanolic Extracts of Rubus fruticosus"
written by Elizabeth Contreras-Lopez, Araceli Castañeda-Ovando, Luis Guillermo González-Olivares, Javier Añorve-Morga, Judith Jaimez-Ordaz,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview
	Molecules, 2022

[2]	Anthocyanin pigment-based dye-sensitized solar cells with improved pH-dependent photovoltaic properties
	Sustainable Energy …, 2022

[3]	Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness
	Food Control, 2022

[4]	Caracterización fisicoquímica, nutricional, evaluación del potencial antioxidante del extracto micro encapsulado mediante secado por aspersión y su formulación de …
	2022

[5]	Pigment stability in Chaba maple (Hibiscus acetosella Welw. Ex Hiern.) petals extract as natural food and cosmetic colorants.
	2021

[6]	Anti-Obesity Effect of an Ethanol Extract of Cheongchunchal In Vitro and In Vivo
	2020

[7]	Recent advances in anthocyanin dyes extracted from plants for dye sensitized solar cell
	2020

[8]	Investigation of pesticide residues in fresh Sultani grapes and antioxidant properties of fresh/sun-dried/oven-dried grapes
	2020

[9]	Antocianinas presentes nos frutos do jambolão (Syzygium cumini L.): estudo da extração e aplicação em sistemas de liberação controlada
	2019

[10]	Antocianinas presentes nos frutos do jambolão (Syzygium cumini L.): estudo da extração e aplicação em sistemas de liberação controlada.
	2019

[11]	Purification of anthocyanins from saskatoon berries and their microencapsulation in deep eutectic solvents
	LWT, 2018

[12]	Bioactive compounds and antioxidant activity of wines from different currant cultivars
	2018

[13]	Degradation kinetics of anthocyanins in acidic aqueous extracts of berries
	2017

[14]	КІНЕТИКА ДЕСТРУКЦІЇ АНТОЦІАНІВ У КИСЛИХ ВОДНИХ ЕКСТРАКТАХ ЯГІД
	2017

[15]	Адсорбційні та фізико-хімічні властивості природних та модифікованих форм монтморилоніту
	2017

[16]	花青素稳定性影响因素与提高其稳定性途径 Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
	2017

[17]	PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS.
	Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2017

[18]	Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
	2017

[19]	PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA …
	2017

[20]	Penambahan gula dapat meningkatkan stabilitas warna ekstrak antosianin buah murbei hitam yang terpapar cahaya fluoresens
	2017

[21]	花青素稳定性影响因素与提高其稳定性途径
	2017

[22]	Hippeastrum hybridum anthocyanins as indicators of endpoint in acid–base titrations
	International Journal of Biological and Chemical Sciences, 2016

[23]	Characterization And Stability Of Anthocyanin From Stachytarpheta Jamaicensis And Hydrangea Macrophylla
	2016

[24]	Anthocyanidins in Babica, Ljutun and Crljenak Kaštelanski grapes, and kinetics of their degradation under different storage conditions.
	Journal of Food & Nutrition Research, 2016

[1]	Recent Developments in Antioxidants from Natural Sources Biochemistry, 2023 DOI:10.5772/intechopen.110078

[2]	Recent Developments in Antioxidants from Natural Sources Biochemistry, 2023 DOI:10.5772/intechopen.110079

[3]	High Performance Liquid Chromatography - Recent Advances and Applications 2023 DOI:10.5772/intechopen.110466

[4]	Recent Developments in Antioxidants From Natural Sources [Working Title] Biochemistry, 2023 DOI:10.5772/intechopen.110079

[5]	Recent Developments in Antioxidants From Natural Sources [Working Title] Biochemistry, 2023 DOI:10.5772/intechopen.110078

[6]	Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness Food Control, 2022 DOI:10.1016/j.foodcont.2022.108958

[7]	Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness Food Control, 2022 DOI:10.1016/j.foodcont.2022.108958

[8]	Preparation of pH-colorimetric films based on soy protein isolate/ZnO nanoparticles and grape-skin red for monitoring pork freshness Food Control, 2022 DOI:10.1016/j.foodcont.2022.108958

[9]	Purification of anthocyanins from saskatoon berries and their microencapsulation in deep eutectic solvents LWT, 2018 DOI:10.1016/j.lwt.2018.04.087

[10]	Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability Hans Journal of Food and Nutrition Science, 2017 DOI:10.12677/HJFNS.2017.63016

[11]	PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS Jurnal Teknologi dan Industri Pangan, 2017 DOI:10.6066/jtip.2017.28.1.62

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies