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

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

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

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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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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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Handbook of food analytical chemistry von Wrolstad, Ronald E

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Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments von Stintzing, Florian C, Stintzing, Angela S, Carle, Reinhold, Frei, Balz, Wrolstad, Ronald E

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Characterization and Quantification of Anthocyanins and Polyphenolics in Blue Honeysuckle (Lonicera caerulea L.) von Chaovanalikit, Arusa, Thompson, Maxine M, Wrolstad, Ronald E

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

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Food Carbohydrate Chemistry von Wrolstad, Ronald E

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Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits:  Vaccinium, Rubus, and Ribes von Moyer, Richard A, Hummer, Kim E, Finn, Chad E, Frei, Balz, Wrolstad, Ronald E

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Anthocyanins from banana bracts ( Musa X paradisiaca) as potential food colorants von Alexandra Pazmiño-Durán, E., Giusti, M.Mónica, Wrolstad, Ronald E., Glória, M.Beatriz A.

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Anthocyanins von Kalt, Wilhelmina, Wrolstad, Ronald, Giusti, M. Monica

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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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Anthocyanins from Oxalis triangularis as potential food colorants von Alexandra Pazmiño-Durán, E., Mónica Giusti, M., Wrolstad, Ronald E., Glória, M.Beatriz A.

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Anthocyanin pigment composition of red-fleshed potatoes von Rodriguez-Saona, L.E. (Oregon State Univ., Corvallis, OR.), Giusti, M.M, Wrolstad, R.E

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Pineapple Juice and Its Fractions in Enzymatic Browning Inhibition of Banana [Musa (AAA Group) Gros Michel] von Chaisakdanugull, Chitsuda, Theerakulkait, Chockchai, Wrolstad, Ronald E.

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