Chemical structure of flavonoid compounds in wheat ( Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles von Asenstorfer, R.E., Wang, Y., Mares, D.J.

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4,4′-Dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene: an unexpected dimer formed during hydroxylamine extractions of wheat flour von Asenstorfer, R.E., Mares, D.J.

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Purification of anthocyanins from species of Banksia and Acacia using high-voltage paper electrophoresis von Asenstorfer, R.E, Morgan, A.L, Hayasaka, Y, Sedgley, M, Jones, G.P

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