Tracking color and pigment changes in anthocyanin products von Wrolstad, Ronald E., Durst, Robert W., Lee, Jungmin

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Extraction of anthocyanins and polyphenolics from blueberry-processing waste von Lee, J, Wrolstad, R.E

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Phenolic Composition and Antioxidant Activities in Flesh and Achenes of Strawberries (Fragaria ananassa) von Aaby, Kjersti, Skrede, Grete, Wrolstad, Ronald E

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Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties von Chaovanalikit, A, Wrolstad, R.E

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Acylated anthocyanins from edible sources and their applications in food systems von Giusti, M.Mónica, Wrolstad, Ronald E.

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Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods von Lee, Jungmin, Rennaker, Christopher, Wrolstad, Ronald E.

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Alternatives to Those Artificial FD&C Food Colorants von Wrolstad, Ronald E, Culver, Catherine A

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Molar Absorptivity and Color Characteristics of Acylated and Non-Acylated Pelargonidin-Based Anthocyanins von Giusti, M. Mónica, Rodríguez-Saona, Luis E, Wrolstad, Ronald E

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Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.) von Skrede, G., Wrolstad, R.E., Durst, R.W.

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Color Quality of Oregon Strawberries--Impact of Genotype, Composition, and Processing von Ngo, T, Wrolstad, R.E, Zhao, Y

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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? von Granato, Daniel, Shahidi, Fereidoon, Wrolstad, Ronald, Kilmartin, Paul, Melton, Laurence D., Hidalgo, Francisco J., Miyashita, Kazuo, Camp, John van, Alasalvar, Cesarettin, Ismail, Amin B., Elmore, Stephen, Birch, Gordon G., Charalampopoulos, Dimitris, Astley, Sian B., Pegg, Ronald, Zhou, Peng, Finglas, Paul

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Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments von Lee, J, Durst, R.W, Wrolstad, R.E

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Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method : Collaborative study von JUNGMIN LEE, DURST, Robert W, KUPINA, S, MARTIN, S. K, MARTINSEN, B. K, MILLER, T. C, PAQUETTE, F, RYABKOVA, A, SKREDE, G, TRENN, U, WIGHTMAN, J. D, WROLSTAD, Ronald E, BARNES, K. W, EISELE, T, GIUSTI, M. M, HACHE, J, HOFSOMMER, H, KOSWIG, S, KRUEGER, D. A

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Electrospray and Tandem Mass Spectroscopy As Tools for Anthocyanin Characterization von Giusti, M. Monica, Rodríguez-Saona, Luis E, Griffin, Donald, Wrolstad, Ronald E

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Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage von Aaby, Kjersti, Wrolstad, Ronald E, Ekeberg, Dag, Skrede, Grete

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Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate von Garzón, G.A, Wrolstad, R.E

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Major anthocyanins and antioxidant activity of Nasturtium flowers ( Tropaeolum majus) von Garzón, G.A., Wrolstad, R.E.

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Anthocyanin and polyphenolic composition of fresh and processed cherries von Chaovanalikit, A, Wrolstad, R.E

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Handbook of food analytical chemistry von Wrolstad, Ronald E

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Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties von Siriwoharn, Thanyaporn, Wrolstad, Ronald E, Finn, Chad E, Pereira, Clifford B

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