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Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, Chapter 1 Natural Sources of Anthocyanins. J. Zhang, G. B. Celli, M. S. Brooks , 2019 , Pages 1-33

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, Chapter 7 The Stability and Absorption of Anthocyanins in the Mouth. G. T. Sigurdson, M. M. Giusti , 2019 , Pages 186-215

Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health, Chapter 5 Health Benefits of Anthocyanins. H. P. Vasantha Rupasinghe, Niroshaathevi Arumuggam , 2019 , Pages 121-158

Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components, CHAPTER 14 Anthocyanins, Deoxyanthocyanins and Proanthocyanidins as Dietary Constituents in Grain Products. Joseph Awika, Leonnard Ojwang, Audrey Girard , 2019 , Pages 305-331

Chemistry in the Garden, Chapter 5 The Colour and Scent of Garden Plants , 2007 , Pages 44-58

Natural Product Extraction: Principles and Applications, CHAPTER 9 Isolation and Purification of Natural Products. Wang Xiao, Fang Lei, Zhao Hengqiang, Lin Xiaojing , 2013 , Pages 314-362

Legumes: Nutritional Quality, Processing and Potential Health Benefits, CHAPTER 3 Phenolic Compounds: Flavonoids in Legumes. M. I. Dias, M. Carocho, L. Barros, I. C. F. R. Ferreira , 2019 , Pages 49-83

Oxidative Stress and Redox Signalling in Parkinson’s Disease, CHAPTER 14 Dietary Anti-, Pro-Oxidants in the Etiology of Parkinson’s Disease. Zeynep Sena Agim, Jason R. Cannon , 2017 , Pages 447-504

Chemistry in the Garden, Chapter 7 Natural Products in the Vegetable and Fruit Garden , 2007 , Pages 80-101

Food: The Chemistry of its Components (4), Colours. T. P. Coultate , 2002 , Pages 175-218