ArticleFrontiers in nutrition2018
Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes (
Article in Frontiers in nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The Effect of Anthocyanins on Cognition: A Systematic Review and Meta-analysis of Randomized Clinical Trial Studies in Cognitively Impaired and Healthy Adults.Current nutrition reports · 2025Pooled it
- Food Industry By-Products as Natural Preservatives: Supporting Adolescent Food Literacy and Critical Food Choices.Nutrients · 2026Review
- Thermal and storage degradation kinetics of corn anthocyanin-based natural red colorants in a model beverage system, and their gastrointestinal behavior.NPJ science of food · 2026Article
- Colour Transition Dynamics of Commercial Plant- and Animal-Based Meat Analogues.Foods (Basel, Switzerland) · 2025Article
- Melatonin-Induced Modulation of Polyphenols and Glycolytic Pathways in Relation to Postharvest Quality of Blue Honeysuckle Fruits.Foods (Basel, Switzerland) · 2025Article
- Functional Quality and Microbiological Stability of Grape Juice During Processing by UV-C Light Compared to Mild Heat Treatment and Evolution of the Parameters During Cold Storage.Foods (Basel, Switzerland) · 2025Article
- Upcycling of Pomegranate By-Products: Pomegranate Juice Enrichment With Phenolics-Rich Pomegranate By-Product Extracts Obtained by Green Extraction Methods.Food science & nutrition · 2025Article
- Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels.Foods (Basel, Switzerland) · 2024Article
- The Effect of High-Pressure Processing on the Copigmentation and Storage Stability of Polyphenols with Anthocyanin Monomers.Foods (Basel, Switzerland) · 2024Article
- Investigating the quality of extraction and quantification of bioactive compounds in berries through liquid chromatography and multivariate curve resolution.Analytical and bioanalytical chemistry · 2024Article
- Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process.Food chemistry: X · 2024Article
- Wheat Protein Hydrolysates Improving the Stability of Purple Sweet Potato Anthocyanins under Neutral pH after Commercial Sterilization at 121 °C.Foods (Basel, Switzerland) · 2024Article
- Thermal and pH stability ofFood chemistry. Molecular sciences · 2023Article
- Article
- Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles.Current research in food science · 2023Article
- A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness.Molecules (Basel, Switzerland) · 2022Article
- The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine.Foods (Basel, Switzerland) · 2022Article
- Anthocyanins as Key Phytochemicals Acting for the Prevention of Metabolic Diseases: An Overview.Molecules (Basel, Switzerland) · 2022Review
- Effects of Hot Air Drying on Drying Kinetics and Anthocyanin Degradation of Blood-Flesh Peach.Foods (Basel, Switzerland) · 2022Article
- Synthesis and Physicochemical Characterization of Polymer Film-Based Anthocyanin and Starch.Biosensors · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study evaluated the degradation kinetics of selected anthocyanins and the change in polymeric color, browning index, and haze development of grape juices from "Merlot" and "Ruby" grape cultivars stored at 5, 25, and 35°C for up to 360 days. Five major anthocyanins namely malvidin-3-
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.