Found 7 results
Author Title [ Type(Asc)] Year
Filters: Author is Wrolstad, RE  [Clear All Filters]
Journal Article
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.
G. Skrede and Wrolstad, R. E., Flavonoids from berries and grapes, Functional foods: Biochemical and processing aspects, vol. 2, pp. 71–133, 2002.
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.
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.
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.
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.
Book Chapter
R. E. Wrolstad, Anthocyanins, in Natural Food Colorants, New York: Marcel Dekker, Inc., 2000, pp. 237-252.