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Authors: RODRIGUEZSAONA LE GIUSTI MM WROLSTAD RE

Citation: Le. Rodriguezsaona et al., ANTHOCYANIN PIGMENT COMPOSITION OF RED-FLESHED POTATOES, Journal of food science, 63(3), 1998, pp. 458-465

Authors: GIUSTI MM RODRIGUEZSAONA LE BAGGETT JR REED GL DURST RW WROLSTAD RE

Citation: Mm. Giusti et al., ANTHOCYANIN PIGMENT COMPOSITION OF RED RADISH CULTIVARS AS POTENTIAL FOOD COLORANTS, Journal of food science, 63(2), 1998, pp. 219-224

Authors: RODRIGUEZSAONA LE WROLSTAD RE PEREIRA C

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Authors: RODRIGUEZSAONA LE WROLSTAD RE

Citation: Le. Rodriguezsaona et Re. Wrolstad, INFLUENCE OF POTATO COMPOSITION ON CHIP COLOR QUALITY, American potato journal, 74(2), 1997, pp. 87-106

Authors: RODRIGUEZSAONA LE BARRETT DM SELIVONCHICK DP

Citation: Le. Rodriguezsaona et al., PEROXIDASE AND LIPOXYGENASE INFLUENCE ON STABILITY OF POLYUNSATURATEDFATTY-ACIDS IN SWEET CORN (ZEA-MAYS L) DURING FROZEN STORAGE, Journal of food science, 60(5), 1995, pp. 1041-1044