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

Volltext

Effect of pH on the Degradation and Regeneration of Betanine von HUANG, A. S., ELBE, J. H. VON

Volltext

Oxygen involvement in betanine degradation: effect of antioxidants von Attoe, E.L, Von Elbe, J.H

Volltext

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

Volltext

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

Volltext

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.

Volltext

Kinetics of the Degradation and Regeneration of Betanine von HUANG, A. S., ELBE, J. H. VON

Volltext

Stability Comparison of Two Betacyanine Pigments - Amaranthine and Betanine von HUANG, A. S., VON ELBE, J. H.

Volltext

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

Volltext

Color stability of betanin von Von Elbe, J.H, Maing, I.Y, Amundson, C.H

Volltext

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

Volltext

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

Volltext

Effects of solutes on zinc complex formation in heated green vegetables von LABORDE, L. F, VON ELBE, J. H

Volltext

Photochemial Degradation of Betanine and Selected Anthocyanins von ATTOE, E. L., VON ELBE, J. H.

Volltext

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

Volltext

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

Volltext

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

Volltext

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

Volltext

Pigment composition and color of conventional and Veri-Green canned beans von Von Elbe, Joachim H, Huang, Alvin S, Attoe, Ernest L, Nank, W. Kenneth

Volltext

BETANINE STABILITY IN BUFFERED SOLUTIONS CONTAINING ORGANIC ACIDS, METAL CATIONS, ANTIOXIDANTS, OR SEQUESTRANTS von PASCH, J. H., von ELBE, J. H.

Volltext