Found 6 results
Author Title Type [ Year(Asc)]
Filters: Author is Ronald E Wrolstad  [Clear All Filters]
2002
G. Skrede and Wrolstad, R. E., “Flavonoids from berries and grapes”, Functional foods: Biochemical and processing aspects, vol. 2, pp. 71–133, 2002.
2000
R. E. Wrolstad, “Anthocyanins”, in Natural Food Colorants, New York: Marcel Dekker, Inc., 2000, pp. 237-252.
G. Skrede, Wrolstad, R. E., and Durst, R. W., “Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.)”, Journal of food science, vol. 65, pp. 357–364, 2000.
F. Karadeniz, Durst, R. W., and Wrolstad, R. E., “Polyphenolic composition of raisins.”, J Agric Food Chem, vol. 48, no. 11, pp. 5343-50, 2000.
1999
R. E. Wrolstad, Giusti, M. M., and Rodriguez-Saona, L. E., “Anthocyanins from radishes and red-fleshed potatoes.”, in ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1999.
L. Wen, Wrolstad, R. E., and Hsu, V. L., “Characterization of sinapyl derivatives in pineapple (Ananas comosus [L.] Merill) juice.”, J Agric Food Chem, vol. 47, no. 3, pp. 850-3, 1999.