Characterization and Lifetime Dietary Risk Assessment of Eighteen Pyrrolizidine Alkaloids and Pyrrolizidine Alkaloid N-Oxides in New Zealand Honey von Pearson, Andrew J., Nicolas, Jeane E. F., Lancaster, Jane E., Symes, C. Wymond

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Influence of pigment composition on skin color in a wide range of fruit and vegetables von Lancaster, J.E, Lister, C.E, Reay, P.F, Triggs, C.M

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Developmental Changes in Enzymes of Flavonoid Biosynthesis in the Skins of Red and Green Apple Cultivars von Lister, Carolyn E, Lancaster, Jane E, Walker, John R L

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A Novel Alliinase from Onion Roots. Biochemical Characterization and cDNA Cloning von Jane E. Lancaster, Martin L. Shaw, Meeghan D. Pither Joyce, John A. Mc Callum, McManus, Michael T.

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Developmental changes in the concentration and composition of flavonoids in skin of a red and a green apple cultivar von Lister, Carolyn E, Lancaster, Jane E, Sutton, Kevin H, Walker, John R L

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Determination of anthocyanins, flavonoids and phenolic acids in potatoes. I: Coloured cultivars of Solanum tuberosum L von Lewis, Christine E, Walker, John R L, Lancaster, Jane E, Sutton, Kevin H

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Quantifying onion flavor compounds responding to sulfur fertility: sulfur increases levels of alk(en)yl cysteine sulfoxides and biosynthetic intermediates von Randle, William M, Lancaster, Jane E, Shaw, Martin L, Sutton, Kevin H, Hay, Rob L, Bussard, Mark L

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Changes in anthocyanin, flavonoid and phenolic acid concentrations during development and storage of coloured potato (Solanum tuberosum L) tubers von Lewis, Christine E, Walker, John R L, Lancaster, Jane E

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Phenylalanine ammonia-lyase (PAL) activity and its relationship to anthocyanin and flavonoid levels in New Zealand-grown apple cultivars von Lister, C.E. (New Zealand Institute for Crop and Food Research Limited, Christchurch, New Zealand.), Lancaster, J.E, Walker, J.R.L

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S-Alk(en)yl- l-cysteine sulfoxides, alliinase and aroma in Leucocoryne von Lancaster, Jane E, Shaw, Martin L, Walton, Eric F

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Differential hydrolysis of alk(en)yl cysteine sulphoxides by alliinase in onion macerates: flavour implications von Lancaster, Jane E, Shaw, Martin L, Randle, William M

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Effect of polysaccharides on the colour of anthocyanins von Lewis, Christine E, Walker, John R.L, Lancaster, Jane E

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Determination of anthocyanins, flavonoids and phenolic acids in potatoes. II: Wild, tuberous Solanum species von Lewis, Christine E, Walker, John R L, Lancaster, Jane E, Sutton, Kevin H

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Sulfur Nutrition Affects Cellular Sulfur, Dry Weight Distribution, and Bulb Quality in Onion von Lancaster, Jane E, Farrant, Julie, Shaw, Martin L

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Skin color in apples: influence of copigmentation and plastid pigments on shade and darkness of red color in five genotypes von Lancaster, J.E, Grant, J.E, Lister, C.E, Taylor, M.C

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Aglycone and glycoside specificity of apple skin flavonoid glycosyltransferase von Lister, Carolyn E, Lancaster, Jane E, Sutton, Kevin H, Walker, John R L

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EFFECT OF SULFUR SUPPLY ON ALLIINASE, THE FLAVOR GENERATING ENZYME IN ONIONS von LANCASTER, JANE E., FARRANT, JULIE F., SHAW, MARTIN L.

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Presence of alliinase in isolated vacuoles and of alkyl cysteine sulphoxides in the cytoplasm of bulbs of onion ( Allium cepa) von Lancaster, Jane E, Collin, H.A

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Effect of freezing upon alliinase activity in onion extracts and pure enzyme preparations von Wafler, U, Shaw, M.L, Lancaster, J.E

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Starch metabolism during growth and storage of tubers of two New Zealand potato cultivars von Lewis, Christine E., Lancaster, Jane E., Meredith, Peter, Walker, John R. L.

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