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Results: 1-22 |
Results: 22
ANTHOCYANIN PIGMENT COMPOSITION OF RED RADISH CULTIVARS AS POTENTIAL FOOD COLORANTS (VOL 63, PG 219, 1998)
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 (VOL 63, PG 219, 1998), Journal of food science, 63(4), 1998, pp. 744-744
ANTHOCYANIN PIGMENT COMPOSITION OF RED-FLESHED POTATOES
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
ANTHOCYANIN PIGMENT COMPOSITION OF RED RADISH CULTIVARS AS POTENTIAL FOOD COLORANTS
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
MODELING THE CONTRIBUTION OF SUGARS, ASCORBIC-ACID, CHLOROGENIC ACID AND AMINO-ACIDS TO NONENZYMATIC BROWNING OF POTATO-CHIPS
Authors: RODRIGUEZSAONA LE WROLSTAD RE PEREIRA C
Citation: Le. Rodriguezsaona et al., MODELING THE CONTRIBUTION OF SUGARS, ASCORBIC-ACID, CHLOROGENIC ACID AND AMINO-ACIDS TO NONENZYMATIC BROWNING OF POTATO-CHIPS, Journal of food science, 62(5), 1997, pp. 1001
INFLUENCE OF POTATO COMPOSITION ON CHIP COLOR QUALITY
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
SOME EFFECTS OF PROCESSING ENZYMES ON ANTHOCYANINS AND PHENOLICS IN PINOT-NOIR AND CABERNET-SAUVIGNON WINES
Authors: WIGHTMAN JD PRICE SF WATSON BT WROLSTAD RE
Citation: Jd. Wightman et al., SOME EFFECTS OF PROCESSING ENZYMES ON ANTHOCYANINS AND PHENOLICS IN PINOT-NOIR AND CABERNET-SAUVIGNON WINES, American journal of enology and viticulture, 48(1), 1997, pp. 39-48
CULTIVAR AND MATURITY EFFECTS ON MUSKMELON (CUCUMIS-MELO) COLOR, TEXTURE AND CELL-WALL POLYSACCHARIDE COMPOSITION
Authors: SIMANDJUNTAK V BARRETT DM WROLSTAD RE
Citation: V. Simandjuntak et al., CULTIVAR AND MATURITY EFFECTS ON MUSKMELON (CUCUMIS-MELO) COLOR, TEXTURE AND CELL-WALL POLYSACCHARIDE COMPOSITION, Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 282-290
CULTIVAR AND FROZEN STORAGE EFFECTS ON MUSKMELON (CUCUMIS-MELO) COLOR, TEXTURE AND CELL-WALL POLYSACCHARIDE COMPOSITION
Authors: SIMANDJUNTAK V BARRETT DM WROLSTAD RE
Citation: V. Simandjuntak et al., CULTIVAR AND FROZEN STORAGE EFFECTS ON MUSKMELON (CUCUMIS-MELO) COLOR, TEXTURE AND CELL-WALL POLYSACCHARIDE COMPOSITION, Journal of the Science of Food and Agriculture, 71(3), 1996, pp. 291-296
RADISH ANTHOCYANIN EXTRACT AS A NATURAL RED COLORANT FOR MARASCHINO CHERRIES
Authors: GIUSTI MM WROLSTAD RE
Citation: Mm. Giusti et Re. Wrolstad, RADISH ANTHOCYANIN EXTRACT AS A NATURAL RED COLORANT FOR MARASCHINO CHERRIES, Journal of food science, 61(4), 1996, pp. 688-694
BETA-GLUCOSIDASE ACTIVITY IN JUICE-PROCESSING ENZYMES BASED ON ANTHOCYANIN ANALYSIS
Authors: WIGHTMAN JD WROLSTAD RE
Citation: Jd. Wightman et Re. Wrolstad, BETA-GLUCOSIDASE ACTIVITY IN JUICE-PROCESSING ENZYMES BASED ON ANTHOCYANIN ANALYSIS, Journal of food science, 61(3), 1996, pp. 544
CHARACTERIZATION OF RED RADISH ANTHOCYANINS
Authors: GIUSTI MM WROLSTAD RE
Citation: Mm. Giusti et Re. Wrolstad, CHARACTERIZATION OF RED RADISH ANTHOCYANINS, Journal of food science, 61(2), 1996, pp. 322-326
SUGAR, NONVOLATILE ACID, C-13 C-12 RATIO, AND MINERAL ANALYSIS FOR DETERMINATION OF THE AUTHENTICITY AND QUALITY OF RED RASPBERRY JUICE COMPOSITION/
Authors: DURST RW WROLSTAD RE KRUEGER DA
Citation: Rw. Durst et al., SUGAR, NONVOLATILE ACID, C-13 C-12 RATIO, AND MINERAL ANALYSIS FOR DETERMINATION OF THE AUTHENTICITY AND QUALITY OF RED RASPBERRY JUICE COMPOSITION/, Journal of AOAC International, 78(5), 1995, pp. 1195-1204
ANTHOCYANIN ANALYSIS AS A MEASURE OF GLYCOSIDASE ACTIVITY IN ENZYMES FOR JUICE PROCESSING
Authors: WIGHTMAN JD WROLSTAD RE
Citation: Jd. Wightman et Re. Wrolstad, ANTHOCYANIN ANALYSIS AS A MEASURE OF GLYCOSIDASE ACTIVITY IN ENZYMES FOR JUICE PROCESSING, Journal of food science, 60(4), 1995, pp. 862-867
ANTHOCYANIN PIGMENTS OF ROYAL OKANOGAN HUCKLEBERRY JUICE
Authors: PRICE CL WROLSTAD RE
Citation: Cl. Price et Re. Wrolstad, ANTHOCYANIN PIGMENTS OF ROYAL OKANOGAN HUCKLEBERRY JUICE, Journal of food science, 60(2), 1995, pp. 369-374
CHARACTERIZING AND QUANTIFYING ANTHOCYANINS IN RED PEARS AND THE EFFECT OF LIGHT QUALITY ON FRUIT COLOR
Authors: DUSSI MC SUGAR D WROLSTAD RE
Citation: Mc. Dussi et al., CHARACTERIZING AND QUANTIFYING ANTHOCYANINS IN RED PEARS AND THE EFFECT OF LIGHT QUALITY ON FRUIT COLOR, Journal of the American Society for Horticultural Science, 120(5), 1995, pp. 785-789
GLYCOSIDASE ACTIVITY OF ENZYME PREPARATIONS USED IN FRUIT JUICE PROCESSING
Authors: WROLSTAD RE WIGHTMAN JD DURST RW
Citation: Re. Wrolstad et al., GLYCOSIDASE ACTIVITY OF ENZYME PREPARATIONS USED IN FRUIT JUICE PROCESSING, Food technology, 48(11), 1994, pp. 90
ANTHOCYANIN COMPOSITION OF RED RASPBERRY JUICE - INFLUENCES OF CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS
Authors: BOYLES MJ WROLSTAD RE
Citation: Mj. Boyles et Re. Wrolstad, ANTHOCYANIN COMPOSITION OF RED RASPBERRY JUICE - INFLUENCES OF CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS, Journal of food science, 58(5), 1993, pp. 1135-1141
COMPOSITION AND SENSORY CHARACTERIZATION OF RED RASPBERRY JUICE CONCENTRATED BY DIRECT-OSMOSIS OR EVAPORATION
Authors: WROLSTAD RE MCDANIEL MR DURST RW MICHEALS N LAMPI KA BEAUDRY EG
Citation: Re. Wrolstad et al., COMPOSITION AND SENSORY CHARACTERIZATION OF RED RASPBERRY JUICE CONCENTRATED BY DIRECT-OSMOSIS OR EVAPORATION, Journal of food science, 58(3), 1993, pp. 633-637
ENZYMATIC BROWNING INHIBITED IN FRESH AND DRIED APPLE RINGS BY PINEAPPLE JUICE
Authors: LOZANODEGONZALEZ PG BARRETT DM WROLSTAD RE DURST RW
Citation: Pg. Lozanodegonzalez et al., ENZYMATIC BROWNING INHIBITED IN FRESH AND DRIED APPLE RINGS BY PINEAPPLE JUICE, Journal of food science, 58(2), 1993, pp. 399-404
INFLUENCE OF ACID AND BASE HYDROLYSIS ON THE PHENOLIC COMPOSITION OF RED RASPBERRY JUICE
Authors: ROMMEL A WROLSTAD RE
Citation: A. Rommel et Re. Wrolstad, INFLUENCE OF ACID AND BASE HYDROLYSIS ON THE PHENOLIC COMPOSITION OF RED RASPBERRY JUICE, Journal of agricultural and food chemistry, 41(8), 1993, pp. 1237-1241
COMPOSITION OF FLAVONOLS IN RED RASPBERRY JUICE AS INFLUENCED BY CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS
Authors: ROMMEL A WROLSTAD RE
Citation: A. Rommel et Re. Wrolstad, COMPOSITION OF FLAVONOLS IN RED RASPBERRY JUICE AS INFLUENCED BY CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS, Journal of agricultural and food chemistry, 41(11), 1993, pp. 1941-1950
ELLAGIC ACID CONTENT OF RED RASPBERRY JUICE AS INFLUENCED BY CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS
Authors: ROMMEL A WROLSTAD RE
Citation: A. Rommel et Re. Wrolstad, ELLAGIC ACID CONTENT OF RED RASPBERRY JUICE AS INFLUENCED BY CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS, Journal of agricultural and food chemistry, 41(11), 1993, pp. 1951-1960
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