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

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Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines von Bakker, Johanna, Timberlake, Colin F

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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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The Flavonoids—Advances in Research since 1980 von Timberlake, C.F.

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distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography von Bakker, J, Timberlake, C.F

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The anthocyanins of red cabbage ( Brassica oleracea) von Tanchev, S.S., Timberlake, C.F.

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Acylated delphinidin glucosides and flavonols from Clitoria ternatea von Saito, N, Abe, K, Honda, T, Timberlake, C.F, Bridle, P

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Correlations between quality and pigment parameters in young Beaujolais red wines von Timberlake, C.F, Bridle, P, Jackson, M.G, Vallis, L

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Separation of anthocyanin by high-performance liquid chromatography von Preston, N.W, Timberlake, C.F

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Plant pigments as natural food colours von Timberlake, C.F., Henry, B.S.

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The Flavonoids—Advances in Research since 1980: : edited by J. B. Harborne. Chapman & Hall, London and New York, xiii+621 pp. £95 von Timberlake, C.F.

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phenolic cinnamates of white grapes and wine von Singleton, V.L, Timberlake, C.F, Lea, A.G.H

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Anthocyanins: colour augmentation with catechin and acetaldehyde von Timberlake, C.F, Bridle, P

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Fast atom bombardment mass spectrometry of the anthocyanins violanin and platyconin von Saito, Norio, Timberlake, Colin F., Tucknott, Owen G., Lewist, Ivor A.S.

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phenolics of ciders. 1. Procyanidins von Lea, A.G.H, Timberlake, C.F

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colours, pigment and phenol contents of young port wines: effects of cultivar, season and site von Bakker, J, Bridle, P, Timberlake, C.F, Arnold, G.M

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phenolics of ciders: Effect of processing conditions von Lea, A.G.H, Timberlake, C.F

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Red wine quality: correlations between colour, aroma and flavour and pigment and other parameters of young Beaujolais von Jackson, M.G, Timberlake, C.F, Bridle, P, Vallis, L

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Anthocyanins in petals of Chaenomeles speciosa von Timberlake, C.F., Bridle, P.

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The anthocyanins of bulgarian aubergine (solanum melongena) von Tanchev, S.S., Ruskov, P.J., Timberlake, C.F.

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