Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products von Brownmiller, C, Howard, L.R, Prior, R.L

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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing von Khanal, R.C, Howard, L.R, Prior, R.L

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Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters von Srinivas, K, King, J.W, Monrad, J.K, Howard, L.R, Hansen, C.M

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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace von Khanal, R.C, Howard, L.R, Brownmiller, C.R, Prior, R.L

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products von Hager, A, Howard, L.R, Prior, R.L, Brownmiller, C

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c.9253-6T>c REV3L: A novel marker of poor prognosis in Myelodysplastic syndrome von Oliveira, Roberta Taiane G. de, França, Ivo Gabriel. F., Junior, Howard L.R., Riello, Giovanna B.C., Borges, Daniela de Paula, Cavalcante, Gabrielle Melo, Magalhães, Silvia M.M., Pinheiro, Ronald F.

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Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars von Lee, Y. (Texas AandM University, College Station, TX.), Howard, L.R, Villalon, B

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Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.) von Al-Saikhan, M.S. (Texas AandM University, College Station, TX.), Howard, L.R, Miller, J.C. Jr

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Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity von Prior, Ronald L, Wu, Xianli, Gu, Liwei, Hager, Tiffany J, Hager, Aaron, Howard, Luke R

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products von Hager, Tiffany J, Howard, Luke R, Prior, Ronald L

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Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS von Hager, Tiffany J, Howard, Luke R, Liyanage, Rohana, Lay, Jackson O, Prior, Ronald L

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Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in southwestern Arkansas von Striegler, R.K, Carter, P.M, Morris, J.R, Clark, J.R, Threlfall, R.T, Howard, L.R

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Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin von Yu, Z.Y, Howard, L.R

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Antioxidant Capacity and Phenolic Content of Spinach As Affected by Genetics and Maturation von Pandjaitan, N, Howard, L. R, Morelock, T, Gil, M. I

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Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots von Howard, L.R. (Texas A and M Univ., College Station, TX.), Dewi, T

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Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging von Howard, L.R. (Texas AandM University, College Station, TX.), Hernandez-Brenes, C

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Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry von Cho, M.J, Howard, L.R, Prior, R.L, Clark, J.R

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Chemical composition and color of strained carrots as affected by processing von HOWARD, L.R., BRASWELL, D.D., ASELAGE, J.

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Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree von Talcott, S. T, Howard, L. R

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Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor von HOWARD, L.R., BRASWELL, D., HEYMANN, H., LEE, Y., PIKE, L.M., ASELAGE, J.

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