Authors: SCOTTER MJ WILSON LA APPLETON GP CASTLE L

Citation: Mj. Scotter et al., ANALYSIS OF ANNATTO (BIXA-ORELLANA) FOOD COLORING FORMULATIONS - 1 - DETERMINATION OF COLORING COMPONENTS AND COLORED THERMAL-DEGRADATION PRODUCTS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY WITH PHOTODIODE-ARRAY DETECTION, Journal of agricultural and food chemistry, 46(3), 1998, pp. 1031-1038

Authors: KEMSLEY EK APPLETON GP WILSON RH

Citation: Ek. Kemsley et al., QUANTITATIVE-ANALYSIS OF EMULSIONS USING ATTENUATED TOTAL REFLECTANCE(ATR), Spectrochimica acta. Part A: Molecular spectroscopy, 50(7), 1994, pp. 1235-1242

Authors: WILSON RH SLACK PT APPLETON GP SUN L BELTON PS

Citation: Rh. Wilson et al., DETERMINATION OF THE FRUIT CONTENT OF JAM USING FOURIER-TRANSFORM INFRARED-SPECTROSCOPY, Food chemistry, 47(3), 1993, pp. 303-308