Extraction of annatto seed pigment by supercritical carbon dioxide von Degnan, A.J. (Univ. of Wisconsin, Madison, WI), Von Elbe, J.H, Hartel, R.W

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Inability of red beet betalain pigments to initiate or promote hepatocarcinogenesis von Schwartz, S.J., von Elbe, J.H., Pariza, M.W., Goldsworthy, T., Pitot, H.C.

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Zn, Cu solutions for greener vegetables: LaBorde, L.F. and von Elbe, J.H. (Friday Canning Corp., New Richmond, WI, USA) United States Patent US 5 482 727

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Degradation kinetics of betanine in solutions as influenced by oxygen [Beet pigment, stability] von Attoe E.L, Elbe J.H. von

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Oxygen involvement in betanine degradation—Measurement of active oxygen species and oxidation reduction potentials von von Elbe, J.H., Attoe, E.L.

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Betanine separation and quantification by chromatography on gels [Food colorants, beets] von ADAMS, J. P., von ELBE, J. H.

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J.H. von Elbe wins Stroud Jordan Award

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Organic foods--another consumer hoax? von Elbe, J.H. von

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Betalaines as Colorants in Dairy Products von Pasch, J.H., Von Elbe, J.H., Sell, R.J.

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Chlorophyll Degradation and Zinc Complex Formation with Chlorophyll Derivatives in Heated Green Vegetables von LaBorde, Luke F, von Elbe, Joachim H

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Kinetics of the formation of zinc complexes of chlorophyll derivatives von Tonucci, Linda H, Von Elbe, Joachim H

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Relationship of chlorine treatment levels and development of off flavors in canned sweet corn von Weckel, K.G, Von Elbe, J.H, Lindsay, R.C

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Kinetics of chlorophyll degradation to pyropheophytin in vegetables von Schwartz, S.J, Von Elbe, J.H

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Pink Discoloration in Italian Varieties of Cheese von Shannon, E. L, Olson, N. F, von Elbe, J. H

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Effect of lactic starter culture on pink discoloration and oxidation-reduction potential in Italian cheese von Shannon, E.L, Olson, N.F, Elbe, J.H. von

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Effect of Solutes on Zinc Complex Formation in Heated Green Vegetables von LaBorde, Luke F, von Elbe, Joachim H

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Quantitative determination of individual betacyanin pigments by high-performance liquid chromatography von Schwartz, Steven J, Von Elbe, Joachim H

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Effect of ethylene, free fatty acid, and some enzyme systems on chlorophyll degradation von BAARDSETH, P., VON ELBE, J. H.

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Zinc complex formation in heated vegetable purees von LaBorde, Luke F, Von Elbe, Joachim H

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Nonuniform browning or "mottling" in French fry products associated with a heterogeneous distribution of reducing sugars von Jankowski, K.M. (Kraft Foods Inc., Madison, WI.), Parkin, K.L, Von Elbe, J.H

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