Quantitative determination of anthocyanins in three sweet cherry varieties using diffuse reflectance infrared Fourier transform spectroscopy

This publication has 22 references indexed in Scilit:

• Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region
  Amino Acids, 2009
• Maturity Stage at Harvest Determines the Fruit Quality and Antioxidant Potential after Storage of Sweet Cherry Cultivars
  Journal of Agricultural and Food Chemistry, 2009
• Physicochemical characterization of coumestrol/β-cyclodextrins inclusion complexes by UV–vis and FTIR-ATR spectroscopies
  Vibrational Spectroscopy, 2008
• Identification and quantification of valuable plant substances by IR and Raman spectroscopy
  Vibrational Spectroscopy, 2007
• Determination of the degree of esterification of pectinates with decyl and benzyl ester groups by diffuse reflectance infrared Fourier transform spectroscopy (DRIFTS) and curve-fitting deconvolution method
  Carbohydrate Polymers, 2004
• Physical pre-treatment of plums (Prunus domestica). Part 2. Effect on the quality characteristics of different prune cultivars
  Food Chemistry, 2002
• Determination of Kenaf ( Hibiscus Cannabinus L. ) Lignin in Crude Plant Material Using Diffuse Reflectance Infrared Fourier Transform Spectroscopy
  Applied Spectroscopy, 1998
• Vibrational analysis of hydroxyflavylium derivatives by IR, Fourier transform Raman and resonance Raman spectroscopies
  Spectrochimica Acta Part A: Molecular Spectroscopy, 1994
• Infrared spectra of flavones and isoflavones: Effect of iodine and boron trifluoride on carbonyl frequencies
  Spectrochimica Acta Part A: Molecular Spectroscopy, 1974
• The anthocyanin pigments of barlinka grapes
  Phytochemistry, 1966