Anthocyanins as natural food colours—selected aspects von Bridle, P., Timberlake, C.F.

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Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine von Bakker, J, Bridle, P, Bellworthy, S.J, Garcia-Viguera, C, Reader, H.P, Watkins, S.J

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Model wine solutions: colour and composition changes during ageing von BAKKER, J, PICINELLI, A, BRIDLE, P

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Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid von Garcı́a-Viguera, Cristina, Bridle, Peter

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Analysis of Anthocyanins by Capillary Zone Electrophoresis von Bridle, P., García-Viguera, C., Tomás-Barberán, F. A.

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Identification of an anthocyanin occurring in some red wines von Bakker, Johanna, Bridle, Peter, Honda, Toshio, Kuwano, Harumitsu, Saito, Norio, Terahara, Norihiko, Timberlake, Colin F.

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Analysis of anthocyanins in strawberries and elderberries. A comparison of capillary zone electrophoresis and HPLC von Bridle, Peter, García-Viguera, Cristina

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Survey of solvents for the extraction of grape seed phenolics von Kallithraka, Stamatina, Garcia-Viguera, Cristina, Bridle, Peter, Bakker, Johanna

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Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis von Garcia-Viguera, Cristina, Bridle, Peter

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Strawberry juice colour: a study of the quantitative and qualitative pigment composition of juices from 39 genotypes von Bakker, J, Bridle, P, Bellworthy, S.J

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A simple technique for the detection of red wine adulteration with elderberry pigments von Bridle, Peter, García-Viguera, Cristina

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Selective Regulation of Agrin mRNA Induction and Alternative Splicing in PC12 Cells by Ras-dependent Actions of Nerve Growth Factor von Smith, Martin A., Fanger, Gary R., O'Connor, Lawrence T., Bridle, Patricia, Maue, Robert A.

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Flavylium salts, anthocyanidins and anthocyanins. I.-Structural transformations in acid solutions von Timberlake, C. F., Bridle, P.

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The anthocyanins of apples and pears: The occurrence of acyl derivatives von Timberlake, C. F., Bridle, P.

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Flavylium salts, anthocyanidins and anthocyanins II.-Reactions with sulphur dioxide von Timberlake, C. F., Bridle, P.

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Model wine solutions: effect of sulphur dioxide on colour and composition during ageing von PICINELLI, A, BAKKER, J, BRIDLE, P

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Strawberry juice colour: the effect of some processing variables on the stability of anthocyanins von Bakker, J, Bridle, P, Koopman, A

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The effect of pH on the formation of coloured compounds in model solutions containing anthocyanins, catechin and acetaldehyde von GARCIA-VIGUERA, C, BRIDLE, P, BAKKER, J

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Strawberry juice colour: the effect of sulphur dioxide and EDTA on the stability of anthocyanins von Bakker, J, Bridle, P

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Spectral Studies of Anthocyanin and Anthocyanidin Equilibria in Aqueous Solution von TIMBERLAKE, C. F, BRIDLE, P

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