ArticleFoods (Basel, Switzerland)2020
Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers, 1 of them a synthesis that pooled it.
What it found
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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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
32 citing papers in PubMed, 1 synthesis or guideline pooled it, 96 citations in OpenAlex.
- A Review on Cyanidin-3-O-glucoside Antioxidant Activity, Food Technology Applications and Therapeutic Uses.Journal of food science · 2026Pooled it
- Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation.Comprehensive reviews in food science and food safety · 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
- Upcycling of Grape Pomace from Malbec, Merlot, Syrah and Grenache: Varietal Effects on Anthocyanin Extract Properties and Performance in Semi-Solid Topical Formulations.Foods (Basel, Switzerland) · 2026Article
- Cellulose Nanocrystals-Stabilized Acidic WFoods (Basel, Switzerland) · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Green-Engineered PEI/PVA-Functionalized Silk Fibroin Nanoparticles for Heat-Stable Delivery ofACS omega · 2025Article
- Red Cotton Stamen Extracts Mitigate Ferrous Sulfate-Induced Oxidative Stress and Enhance Quality in Bull Frozen Semen.Veterinary sciences · 2025Article
- Storage Behavior and Response to Low-Cost Postharvest Technologies of the Underutilized Purple Yampee (Foods (Basel, Switzerland) · 2025Article
- Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.Preventive nutrition and food science · 2024Article
- Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties.Foods (Basel, Switzerland) · 2024Article
- RETRACTED: Physicochemical, Antioxidant, Organoleptic, and Anti-Diabetic Properties of Innovative Beef Burgers Enriched with Juices of Açaí (Foods (Basel, Switzerland) · 2024Article
- Effects of heat treatment and ultraviolet radiation on physicochemical, microbiological, and bioactive properties of shalgam juice.Food science & nutrition · 2024Article
- Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (Molecules (Basel, Switzerland) · 2024Article
- Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.Journal of agricultural and food chemistry · 2024Article
- Prebiotic Systems Containing Anthocyanin-Rich Pomegranate Flower Extracts with Antioxidant and Antidiabetic Effects.Pharmaceutics · 2024Article
- Phytochemical Screening, Antioxidant Effect and Sperm Quality of thePlants (Basel, Switzerland) · 2024Article
- Article
- Production of Hydrogels from Microwave-Assisted Hydrothermal Fractionation of Blackcurrant Pomace.Gels (Basel, Switzerland) · 2023Article
- Himalayan Sources of Anthocyanins and Its Multifunctional Applications: A Review.Foods (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The thermal degradation of the anthocyanins and antioxidant activity in purple maize extracts was determined between 80 and 180 °C. The anthocyanins were found to be thermostable in the temperature range of 80 to 120 °C, whereas at higher temperatures the thermal degradation of both anthocyanins and antioxidant activity followed a first-order kinetic model. The
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What OpenQuestion holds
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.