花色素苷 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "花色素苷" in Chinese language version.

refsWebsite

Global rank Chinese rank

24doi.org

2^nd place

23^rd place

21nih.gov

4^th place

5^th place

11web.archive.org

1^st place

3archive.org

6^th place

4^th place

3worldcat.org

5^th place

12^th place

1plos.org

2,112^th place

1,419^th place

1plantphysiol.org

low place

1food.gov.uk

6,369^th place

5,076^th place

1comlaw.gov.au

low place

9,073^rd place

1webcitation.org

24^th place

29^th place

1europa.eu

68^th place

209^th place

1eurekalert.org

3,538^th place

2,893^rd place

1sciencedirect.com

149^th place

292^nd place

1usda.gov

438^th place

700^th place

1meconopsis.org

low place

1oregonstate.edu

2,041^st place

1,694^th place

1books.google.com

3^rd place

8^th place

1u-psud.fr

low place

archive.org

Stapleton, A. E. Ultraviolet Radiation and Plants: Burning Questions. The Plant Cell. 1992-11-01, 4 (11): 1353–1358. ISSN 1532-298X. PMC 160223 . PMID 12297637. doi:10.1105/tpc.4.11.1353.
Francis, F.J. Colorants. Egan Press. 1999. ISBN 1-891127-00-4.
Butelli, Eugenio; Titta, Lucilla; Giorgio, Marco; et al. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors. Nature Biotechnology. November 2008, 26 (11): 1301–8. PMID 18953354. doi:10.1038/nbt.1506.

books.google.com

Stan Kailis & David Harris. The olive tree Olea europaea. Producing Table Olives. Landlinks Press. 2007-02-28: 17–66 [2017-06-05]. ISBN 978-0-643-09203-7. （原始内容存档于2020-05-04）.

comlaw.gov.au

Australia New Zealand Food Standards CodeStandard 1.2.4 — Labelling of ingredients. [2011-10-27]. （原始内容存档于2013-07-19）.

doi.org

Karageorgou P; Manetas Y. The importance of being red when young: anthocyanins and the protection of young leaves of Quercus coccifera from insect herbivory and excess light. Tree Physiol. 2006, 26 (5): 613–621. PMID 16452075. doi:10.1093/treephys/26.5.613.
Stapleton, A. E. Ultraviolet Radiation and Plants: Burning Questions. The Plant Cell. 1992-11-01, 4 (11): 1353–1358. ISSN 1532-298X. PMC 160223 . PMID 12297637. doi:10.1105/tpc.4.11.1353.
Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen. The Tomato Hoffman’s Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures. PLOS ONE. 2016-03-04, 11 (3): e0151067 [2022-07-16]. ISSN 1932-6203. PMC 4778906 . PMID 26943362. doi:10.1371/journal.pone.0151067. （原始内容存档于2020-11-08）.
Breusegem, Frank Van; Dat, James F. Reactive Oxygen Species in Plant Cell Death. Plant Physiology. 2006-06-01, 141 (2): 384–390 [2017-06-05]. ISSN 1532-2548. PMC 1475453 . PMID 16760492. doi:10.1104/pp.106.078295. （原始内容存档于2020-12-18）（英语）.
De Rosso, VV; Morán Vieyra, FE; Mercadante, AZ; et al. Singlet oxygen quenching by anthocyanin's flavylium cations. Free Radical Research. October 2008, 42 (10): 885–91. PMID 18985487. doi:10.1080/10715760802506349.
Lotito SB; Frei B. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?. Free Radic. Biol. Med. 2006, 41 (12): 1727–46. PMID 17157175. doi:10.1016/j.freeradbiomed.2006.04.033.
Williams RJ; Spencer JP; Rice-Evans C. Flavonoids: antioxidants or signalling molecules?. Free Radical Biology & Medicine. April 2004, 36 (7): 838–49. PMID 15019969. doi:10.1016/j.freeradbiomed.2004.01.001.
Stafford, Helen A. Anthocyanins and betalains: evolution of the mutually exclusive pathways. Plant Science. 1994, 101 (2): 91–98 [2017-06-05]. doi:10.1016/0168-9452(94)90244-5. （原始内容存档于2018-12-13）.
Wu X; Gu L; Prior RL; et al. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry. December 2004, 52 (26): 7846–56. PMID 15612766. doi:10.1021/jf0486850.
Siriwoharn T; Wrolstad RE; Finn CE; et al. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of Agricultural and Food Chemistry. December 2004, 52 (26): 8021–30. PMID 15612791. doi:10.1021/jf048619y.
Wada L; Ou B. Antioxidant activity and phenolic content of Oregon caneberries. Journal of Agricultural and Food Chemistry. June 2002, 50 (12): 3495–500. PMID 12033817. doi:10.1021/jf011405l.
Hosseinian FS; Beta T. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. Journal of Agricultural and Food Chemistry. December 2007, 55 (26): 10832–8. PMID 18052240. doi:10.1021/jf072529m.
Wu X; Beecher GR; Holden JM; et al. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry. November 2006, 54 (11): 4069–75. PMID 16719536. doi:10.1021/jf060300l.
Lieberman S. The antioxidant power of purple corn: a research review. Alternative & Complementary Therapies. 2007, 13 (2): 107–110. doi:10.1089/act.2007.13210.
Li, C. Y.; Kim, H. W.; Won, S. R.; et al. Corn husk as a potential source of anthocyanins. Journal of Agricultural and Food Chemistry. 2008, 56 (23): 11413–6. PMID 19007127. doi:10.1021/jf802201c.
Muñoz-Espada, A. C.; Wood, K. V.; Bordelon, B.; et al. Anthocyanin Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines. Journal of Agricultural and Food Chemistry. 2004, 52 (22): 6779–86. PMID 15506816. doi:10.1021/jf040087y.
Cevallos-Casals, BA; Byrne, D; Okie, WR; et al. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chemistry. 2006, 96: 273–328. doi:10.1016/j.foodchem.2005.02.03.
Choung, Myoung-Gun; Baek, In-Youl; Kang, Sung-Taeg; et al. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J. Agric. Food Chem. December 2001, 49 (12): 5848–51. PMID 11743773. doi:10.1021/jf010550w.
Siriwoharn, T; Wrolstad, RE; Finn, CE; et al. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. J Agric Food Chem. December 2004, 52 (26): 8021–30. PMID 15612791. doi:10.1021/jf048619y.
Zhang, Y.; Butelli, E.; De Stefano, R.; et al. Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold. Current Biology. 2013, 23 (12): 1094–100. PMC 3688073 . PMID 23707429. doi:10.1016/j.cub.2013.04.072.
Butelli, Eugenio; Titta, Lucilla; Giorgio, Marco; et al. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors. Nature Biotechnology. November 2008, 26 (11): 1301–8. PMID 18953354. doi:10.1038/nbt.1506.
Agati, Giovanni; Pinelli, Patrizia; Cortés Ebner, Solange; et al. Nondestructive evaluation of anthocyanins in olive (Olea europaea) fruits by in situ chlorophyll fluorescence spectroscopy. Journal of Agricultural and Food Chemistry. March 2005, 53 (5): 1354–63. PMID 15740006. doi:10.1021/jf048381d.
Vyas, P; Kalidindi, S; Chibrikova, L; et al. Chemical analysis and effect of blueberry and lingonberry fruits and leaves against glutamate-mediated excitotoxicity. Journal of Agricultural and Food Chemistry. 2013, 61 (32): 7769–76. PMID 23875756. doi:10.1021/jf401158a.
Bramley, R.G.V.; Le Moigne, M.; Evain, S.; et al. On-the-go sensing of grape berry anthocyanins during commercial harvest: development and prospects (PDF). Australian Journal of Grape and Wine Research. February 2011, 17: 316–326 [2017-06-05]. doi:10.1111/j.1755-0238.2011.00158.x. （原始内容 (PDF)存档于2017-10-19）.

eurekalert.org

"Studies force new view on biology of flavonoids （页面存档备份，存于互联网档案馆）", by David Stauth, EurekAlert!. Adapted from a news release issued by Oregon State University

europa.eu

efsa.europa.eu

Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061 （页面存档备份，存于互联网档案馆）, EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3 European Food Safety Authority (EFSA), Parma, Italy, EFSA Journal 2010; 8(2):1489

food.gov.uk

UK Food Standards Agency: Current EU approved additives and their E Numbers. [2011-10-27]. （原始内容存档于2012-02-07）.

meconopsis.org

Meconopsis GroupColour Range. [2017-02-12]. （原始内容存档于2020-05-04）.

nih.gov

ncbi.nlm.nih.gov

Karageorgou P; Manetas Y. The importance of being red when young: anthocyanins and the protection of young leaves of Quercus coccifera from insect herbivory and excess light. Tree Physiol. 2006, 26 (5): 613–621. PMID 16452075. doi:10.1093/treephys/26.5.613.
Stapleton, A. E. Ultraviolet Radiation and Plants: Burning Questions. The Plant Cell. 1992-11-01, 4 (11): 1353–1358. ISSN 1532-298X. PMC 160223 . PMID 12297637. doi:10.1105/tpc.4.11.1353.
Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen. The Tomato Hoffman’s Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures. PLOS ONE. 2016-03-04, 11 (3): e0151067 [2022-07-16]. ISSN 1932-6203. PMC 4778906 . PMID 26943362. doi:10.1371/journal.pone.0151067. （原始内容存档于2020-11-08）.
Breusegem, Frank Van; Dat, James F. Reactive Oxygen Species in Plant Cell Death. Plant Physiology. 2006-06-01, 141 (2): 384–390 [2017-06-05]. ISSN 1532-2548. PMC 1475453 . PMID 16760492. doi:10.1104/pp.106.078295. （原始内容存档于2020-12-18）（英语）.
De Rosso, VV; Morán Vieyra, FE; Mercadante, AZ; et al. Singlet oxygen quenching by anthocyanin's flavylium cations. Free Radical Research. October 2008, 42 (10): 885–91. PMID 18985487. doi:10.1080/10715760802506349.
Lotito SB; Frei B. Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: cause, consequence, or epiphenomenon?. Free Radic. Biol. Med. 2006, 41 (12): 1727–46. PMID 17157175. doi:10.1016/j.freeradbiomed.2006.04.033.
Williams RJ; Spencer JP; Rice-Evans C. Flavonoids: antioxidants or signalling molecules?. Free Radical Biology & Medicine. April 2004, 36 (7): 838–49. PMID 15019969. doi:10.1016/j.freeradbiomed.2004.01.001.
Wu X; Gu L; Prior RL; et al. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. Journal of Agricultural and Food Chemistry. December 2004, 52 (26): 7846–56. PMID 15612766. doi:10.1021/jf0486850.
Siriwoharn T; Wrolstad RE; Finn CE; et al. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of Agricultural and Food Chemistry. December 2004, 52 (26): 8021–30. PMID 15612791. doi:10.1021/jf048619y.
Wada L; Ou B. Antioxidant activity and phenolic content of Oregon caneberries. Journal of Agricultural and Food Chemistry. June 2002, 50 (12): 3495–500. PMID 12033817. doi:10.1021/jf011405l.
Hosseinian FS; Beta T. Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries. Journal of Agricultural and Food Chemistry. December 2007, 55 (26): 10832–8. PMID 18052240. doi:10.1021/jf072529m.
Wu X; Beecher GR; Holden JM; et al. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry. November 2006, 54 (11): 4069–75. PMID 16719536. doi:10.1021/jf060300l.
Li, C. Y.; Kim, H. W.; Won, S. R.; et al. Corn husk as a potential source of anthocyanins. Journal of Agricultural and Food Chemistry. 2008, 56 (23): 11413–6. PMID 19007127. doi:10.1021/jf802201c.
Muñoz-Espada, A. C.; Wood, K. V.; Bordelon, B.; et al. Anthocyanin Quantification and Radical Scavenging Capacity of Concord, Norton, and Marechal Foch Grapes and Wines. Journal of Agricultural and Food Chemistry. 2004, 52 (22): 6779–86. PMID 15506816. doi:10.1021/jf040087y.
Choung, Myoung-Gun; Baek, In-Youl; Kang, Sung-Taeg; et al. Isolation and determination of anthocyanins in seed coats of black soybean (Glycine max (L.) Merr.). J. Agric. Food Chem. December 2001, 49 (12): 5848–51. PMID 11743773. doi:10.1021/jf010550w.
Krenn, L; Steitz, M; Schlicht, C; et al. Anthocyanin- and proanthocyanidin-rich extracts of berries in food supplements—analysis with problems. Pharmazie. November 2007, 62 (11): 803–12. PMID 18065095.
Siriwoharn, T; Wrolstad, RE; Finn, CE; et al. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. J Agric Food Chem. December 2004, 52 (26): 8021–30. PMID 15612791. doi:10.1021/jf048619y.
Zhang, Y.; Butelli, E.; De Stefano, R.; et al. Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold. Current Biology. 2013, 23 (12): 1094–100. PMC 3688073 . PMID 23707429. doi:10.1016/j.cub.2013.04.072.
Butelli, Eugenio; Titta, Lucilla; Giorgio, Marco; et al. Enrichment of tomato fruit with health-promoting anthocyanins by expression of select transcription factors. Nature Biotechnology. November 2008, 26 (11): 1301–8. PMID 18953354. doi:10.1038/nbt.1506.
Agati, Giovanni; Pinelli, Patrizia; Cortés Ebner, Solange; et al. Nondestructive evaluation of anthocyanins in olive (Olea europaea) fruits by in situ chlorophyll fluorescence spectroscopy. Journal of Agricultural and Food Chemistry. March 2005, 53 (5): 1354–63. PMID 15740006. doi:10.1021/jf048381d.
Vyas, P; Kalidindi, S; Chibrikova, L; et al. Chemical analysis and effect of blueberry and lingonberry fruits and leaves against glutamate-mediated excitotoxicity. Journal of Agricultural and Food Chemistry. 2013, 61 (32): 7769–76. PMID 23875756. doi:10.1021/jf401158a.

oregonstate.edu

extension.oregonstate.edu

Scott J. Purple tomato debuts as ‘Indigo Rose’. Oregon State University Extension Service, Corvallis. 2012-01-27 [2014-09-09]. （原始内容存档于2014-08-22）.

plantphysiol.org

Breusegem, Frank Van; Dat, James F. Reactive Oxygen Species in Plant Cell Death. Plant Physiology. 2006-06-01, 141 (2): 384–390 [2017-06-05]. ISSN 1532-2548. PMC 1475453 . PMID 16760492. doi:10.1104/pp.106.078295. （原始内容存档于2020-12-18）（英语）.

plos.org

journals.plos.org

Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen. The Tomato Hoffman’s Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures. PLOS ONE. 2016-03-04, 11 (3): e0151067 [2022-07-16]. ISSN 1932-6203. PMC 4778906 . PMID 26943362. doi:10.1371/journal.pone.0151067. （原始内容存档于2020-11-08）.

sciencedirect.com

Stafford, Helen A. Anthocyanins and betalains: evolution of the mutually exclusive pathways. Plant Science. 1994, 101 (2): 91–98 [2017-06-05]. doi:10.1016/0168-9452(94)90244-5. （原始内容存档于2018-12-13）.

u-psud.fr

max2.ese.u-psud.fr

Bramley, R.G.V.; Le Moigne, M.; Evain, S.; et al. On-the-go sensing of grape berry anthocyanins during commercial harvest: development and prospects (PDF). Australian Journal of Grape and Wine Research. February 2011, 17: 316–326 [2017-06-05]. doi:10.1111/j.1755-0238.2011.00158.x. （原始内容 (PDF)存档于2017-10-19）.

usda.gov

agresearchmag.ars.usda.gov

Stommel J, Griesbach RJ. Twice as Nice Breeding Versatile Vegetables. Agricultural Research Magazine, US Department of Agriculture. September 2006 [2016-02-02]. （原始内容存档于2015-10-25）.

web.archive.org

Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen. The Tomato Hoffman’s Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures. PLOS ONE. 2016-03-04, 11 (3): e0151067 [2022-07-16]. ISSN 1932-6203. PMC 4778906 . PMID 26943362. doi:10.1371/journal.pone.0151067. （原始内容存档于2020-11-08）.
Breusegem, Frank Van; Dat, James F. Reactive Oxygen Species in Plant Cell Death. Plant Physiology. 2006-06-01, 141 (2): 384–390 [2017-06-05]. ISSN 1532-2548. PMC 1475453 . PMID 16760492. doi:10.1104/pp.106.078295. （原始内容存档于2020-12-18）（英语）.
UK Food Standards Agency: Current EU approved additives and their E Numbers. [2011-10-27]. （原始内容存档于2012-02-07）.
Scientific Opinion on the substantiation of health claims related to various food(s)/food constituent(s) and protection of cells from premature aging, antioxidant activity, antioxidant content and antioxidant properties, and protection of DNA, proteins and lipids from oxidative damage pursuant to Article 13(1) of Regulation (EC) No 1924/20061 （页面存档备份，存于互联网档案馆）, EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA)2, 3 European Food Safety Authority (EFSA), Parma, Italy, EFSA Journal 2010; 8(2):1489
"Studies force new view on biology of flavonoids （页面存档备份，存于互联网档案馆）", by David Stauth, EurekAlert!. Adapted from a news release issued by Oregon State University
Stafford, Helen A. Anthocyanins and betalains: evolution of the mutually exclusive pathways. Plant Science. 1994, 101 (2): 91–98 [2017-06-05]. doi:10.1016/0168-9452(94)90244-5. （原始内容存档于2018-12-13）.
Stommel J, Griesbach RJ. Twice as Nice Breeding Versatile Vegetables. Agricultural Research Magazine, US Department of Agriculture. September 2006 [2016-02-02]. （原始内容存档于2015-10-25）.
Meconopsis GroupColour Range. [2017-02-12]. （原始内容存档于2020-05-04）.
Scott J. Purple tomato debuts as ‘Indigo Rose’. Oregon State University Extension Service, Corvallis. 2012-01-27 [2014-09-09]. （原始内容存档于2014-08-22）.
Stan Kailis & David Harris. The olive tree Olea europaea. Producing Table Olives. Landlinks Press. 2007-02-28: 17–66 [2017-06-05]. ISBN 978-0-643-09203-7. （原始内容存档于2020-05-04）.
Bramley, R.G.V.; Le Moigne, M.; Evain, S.; et al. On-the-go sensing of grape berry anthocyanins during commercial harvest: development and prospects (PDF). Australian Journal of Grape and Wine Research. February 2011, 17: 316–326 [2017-06-05]. doi:10.1111/j.1755-0238.2011.00158.x. （原始内容 (PDF)存档于2017-10-19）.

webcitation.org

Australia New Zealand Food Standards CodeStandard 1.2.4 — Labelling of ingredients. [2011-10-27]. （原始内容存档于2013-07-19）.

worldcat.org

Stapleton, A. E. Ultraviolet Radiation and Plants: Burning Questions. The Plant Cell. 1992-11-01, 4 (11): 1353–1358. ISSN 1532-298X. PMC 160223 . PMID 12297637. doi:10.1105/tpc.4.11.1353.
Qiu, Zhengkun; Wang, Xiaoxuan; Gao, Jianchang; Guo, Yanmei; Huang, Zejun; Du, Yongchen. The Tomato Hoffman’s Anthocyaninless Gene Encodes a bHLH Transcription Factor Involved in Anthocyanin Biosynthesis That Is Developmentally Regulated and Induced by Low Temperatures. PLOS ONE. 2016-03-04, 11 (3): e0151067 [2022-07-16]. ISSN 1932-6203. PMC 4778906 . PMID 26943362. doi:10.1371/journal.pone.0151067. （原始内容存档于2020-11-08）.
Breusegem, Frank Van; Dat, James F. Reactive Oxygen Species in Plant Cell Death. Plant Physiology. 2006-06-01, 141 (2): 384–390 [2017-06-05]. ISSN 1532-2548. PMC 1475453 . PMID 16760492. doi:10.1104/pp.106.078295. （原始内容存档于2020-12-18）（英语）.