Chung KW, Joo YH, Lee DJ. 2004. Content and color difference of anthocyanin by different storage periods in seed coats of black soybean [Glycine max (L.) Merr.]. Korean J Intl Agri 16: 196-199.
Francis FJ, Markakis PC. 1989. Food colorants: Anthocyanins. Crit Rev Food Sci Nutr 28: 273-314.
Jackman RL, Yada RY, Tung MA, Speers RA. 1987. Anthocyanins as food colorants-A review. J Food Biochem 11: 201-247.
Brouillard R, Markakis P. 1982. Stability of anthocyanins in foods. In Anthocyanins as Food Colors. Markakis P, ed. Academic Press, New York, NY, USA. p 163-180.
Reyes LF, Cisneros-Zevallos L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purpleand red-flesh potatoes (Solanum tuberosum L.). Food Chem 100: 885-894.
Mazza G, Brouillard R. 1987. Recent developments in the stabilization of anthocyanins in food products. Food Chem 25: 207-225.
Brouillard R, Dangles O. 1994. Anthocyanin molecular interactions: the first step in the formation of new pigments during wine aging?. Food Chem 51: 365-371.
Hendry GAF, Houghton JD. 1996. Copigmentation. In Natural Food Colorants. Hendry GAF, Houghton JD, eds. Chapman and Hall, Glasgow, UK. p 267-270.
Gauche C, Malagoli EDS, Bordignon Luiz MT. 2010. Effect of pH on the copigmentation of anthocyanins from Cabernet Sauvignon grape extracts with organic acids. Sci Agric 67: 41-46.
Timberlake CF, Bridle P. 1982. Distribution of anthocyanins in food plants. In Anthocyanins as Food Colors. Markakis P, ed. Academic Press, New York, NY, USA. p 125-162.
Rein M. 2005. Copigmentation reactions and color stability of berry anthocyanins. Academic Dissertation. University of Helsinki, Helsinki, Finland.
Lee J, Durst RW, Wrolstad RE. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. J AOAC Int 88: 1269-1278.
Lee LS, Rhim JW, Kim SJ, Chung BC. 1996. Study on the stability of anthocyanin pigment extracted from purple sweet potato. Korean J Food Sci Technol 28: 352-359.
Kim HS, Ahn SY. 1978. Studies on the formation of anthocyanin metal complex. J Korean Agric Chem Soc 21: 22-30.
Yoon JM, Cho MH, Hahn TR, Paik YS, Yoon HH. 1997. Physicochemical stability of anthocyanins from a Korean pigmented rice variety as natural food colorants. Korean J Food Sci Technol 29: 211-217.
Wrolstad RE, Erlandson JA. 1973. Effect of metal ions on the color of strawberry puree. J Food Sci 38: 460-463.
Sondheimer E, Kertesz ZI. 1952. The kinetics of the oxidation of strawberry anthocyanin by hydrogen peroxide. J Food Sci 17: 288-298.
Markaris P, Livingston GE, Fellers CR. 1957. Quantitative aspects of strawberry of pigment degradation. J Food Sci 22: 117-130.
Shim KH, Kang KS, Choi JS, Seo KI, Moon JS. 1994. Isolation and stability of anthocyanin pigments in grape peels. J Korean Soc Food Nutr 23: 279-286.
Hwang ES, Ki KN. 2013. Stability of the anthocyanin pigment extracted from aronia (Aronia melancocarpa). Korean J Food Sci Technol 45: 416-421.
Park SJ, Lee JH, Rhim JH, Kwon KS, Jang HG, Yu M. 1994. The change of anthocyanin and spreadmeter value of strawberry jam by heating and preservation. Korean J Food Sci Technol 26: 365-369.
Park HJ, Jeon TW, Lee SH, Cho YS, Cho SM, Chang KS. 2004. Studies on characteristics and stability of anthocyanin pigment extracted from Korean purple-fleshed potatoes. J Korean Soc Food Sci Nutr 33: 1544-1551.
Bassa LA, Francis FJ. 1987. Stability of anthocyanins from sweet potatoes in a model beverage. J Food Sci 52: 1753-1754.