Found 7 results
Author Title [ Type(Desc)] Year
Filters: Author is Wrolstad, RE  [Clear All Filters]
Book Chapter
R. E. Wrolstad, Anthocyanins, in Natural Food Colorants, New York: Marcel Dekker, Inc., 2000, pp. 237-252.
Conference Paper
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.
Journal Article
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.
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.
T. Ngo, Wrolstad, R. E., and Zhao, Y., Color quality of Oregon strawberries—impact of genotype, composition, and processing, Journal of food science, vol. 72, pp. C025–C032, 2007.
G. Skrede and Wrolstad, R. E., Flavonoids from berries and grapes, Functional foods: Biochemical and processing aspects, vol. 2, pp. 71–133, 2002.
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.