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| 1 | Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study显示文摘 | Lee J M Durst R W Wrolstad R E | 2005 | Journal of AOAC Interuationa12005，88，5： | 1 |
| 2 | Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the p H differential method:Collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | Journal of AOAC international2005，88，5： | 1 |
| 3 | Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics:Comparison of Two Pretreatments显示文摘 | Lee J Durst R W Wrolstad R E | 2002 | J Food Science2002，67，： | 1 |
| 4 | Determination of total monomeric anthocyanin pigment content of fruit juices,beverages, natural colorants, and wines by the pH differential method: Collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | J AOAC Int2005，88，5： | 1 |
| 5 | q-Profile Measurement in Tokomaks Using Fueling Pellets显示文摘 | Durst R D Philips P E Rowan W L | | 0，，： | 1 |
| 6 | Chemically modified electrodes: molecular design for electroanalysis显示文摘 | Murray R W Ewing A G Durst R A | 1987 | Anal Chem1987，59，： | 1 |
| 7 | The chemistry and biology of boron 显示文摘 | Loomis W D Durst R W | 1992 | Bio- factors1992，3，4： | 1 |
| 8 | Chemistry and biology of boron 显示文摘 | Loomis W D Durst R W | 1992 | Biofactors1992，3，： | 1 |
| 9 | Composition and sensory characterization of red raspberry juice concentrated by direct-osmosis or evaporation显示文摘 | WROLSTAD R E MCDANIEL M R DURST R W | 2011 | Journal of Food Science2011，58，： | 1 |
| 10 | Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 11 | Anthocyanin pigment composition of red radish cultivars as potenfood colorants显示文摘 | Giusti M M Rodriguez-Sanona L E Baggett J R Reed G L Durst R W Wrolstad R E | 1998 | J Food Sci1998，63，： | 1 |
| 12 | Devel opment and process optimization of red radish concentration extract as potential natural red colorant显示文摘 | RODRIGUEZ-SAONA L E GIUSTI M M DURST R W | 2001 | J Food Process Pres2001，25，3： | 1 |
| 13 | Composition and sensory characterization of red raspberry juice concentrated by direct osmosis or evaporation显示文摘 | Wrolostad R E McDaniel M R Durst R W | 1993 | Food Sci1993，58，： | 1 |
| 14 | Determination of total monomerie anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | AOAC Int2005，88，5： | 1 |
| 15 | Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments 显示文摘 | Lee J Durst R W Wrolstad R E | 2002 | Journal of Food Science2002，67，5： | 1 |
| 16 | Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: Collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 17 | Chemistry and biology of boron显示文摘 | Loomis W D Durst R W | 1992 | Biofactors1992，3，1： | 1 |
| 18 | Chemistry and biology of boron显示文摘 | Durst R W | 1992 | BioFactors1992，3，4： | 1 |
| 19 | Determination of totalmonomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method:Collaborative study显示文摘 | Lee J Durst R W Wrolstad R E | 2005 | Journal of AOAC international2005，88，5： | 1 |
| 20 | Identification of chemical-weapons-related compounds in decontamination solutions and other matrices by multiple chromatographic techniques显示文摘 | CREASY W R STUFF J R WILLIAMS B MORRISSEY K MAYS J DUEVEL R DURST H D | 1997 | J Chromatogr:A1997，774，12： | 1 |
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