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| 1 | Ellagic acid content of red raspber- ry juice as influenced by cuhivar, processing, and environ- mental factors显示文摘 | Rommel A Wrolstad RE | 1993 | J agric food Chem1993，41，11： | 1 |
| 2 | Extraction of anthocyanins and polyphenolics from blueberry-processing waste 显示文摘 | Lee J Wrolstad RE | 2004 | J Food Sci2004，69，： | 1 |
| 3 | Characterization of red radish anthocyanins显示文摘 | GIUSTI MM WROLSTAD RE | 1996 | J Food Sci1996，61，： | 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 | Jungmin L Durst RW Wrolstad RE | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 5 | Determination of total monomerie anthoeyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | 2005 | Journal of the AOAC International2005，88，5： | 1 |
| 6 | Detection of adulteration in blackberry juice concentrates and wines显示文摘 | Wrolstad RE Culbertson JD Cornwell CJ | 1982 | J Assoc Off Anal Chem1982，65，： | 1 |
| 7 | Determination of total monomer-ic 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 RW Wrolstad RE | | 0，，05： | 1 |
| 8 | Anthocyanins characterization and measurement with UV-visible spectroscopy显示文摘 | Giusti MM Wrolstad RE | 2001 | Current Protocols in Food Analytical Chemistry2001，8，1： | 1 |
| 9 | β-glucosidase activity in juiceprocessing enzymes based on anthocyanin analysis显示文摘 | Wightman JD Wrolstad RE | 1996 | Journal of Food Science1996，61，： | 1 |
| 10 | Color and Pigment Analyses in Fruit and Products 显示文摘 | Wrolstad RE | 1993 | Agriculture Experiment Station Orgeon State university1993，642，05： | 1 |
| 11 | Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties显示文摘 | Chaovanalikit A Wrolstad RE | 2004 | Food Chemistry and Toxicology2004，69，1： | 1 |
| 12 | Characterizing and quanti-fying anthocyanins in red pears and the effect of light quality onfruit color 显示文摘 | Dussi MC Sugar D Wrolstad RE | 1995 | Journal of the American Society for Horticultur-al Science1995，120，5： | 1 |
| 13 | Extraction of anthocyanin and polyphenolics from blueberry processing waste 显示文摘 | Lee J Wrolstad RE | 2004 | Journal of Food Science2004，69，7： | 1 |
| 14 | Tracking color and pigment changes in anthocyanin pro- ducts显示文摘 | Wrolstad RE | 2005 | Trends in Food Science and Technology2005，16，： | 1 |
| 15 | Detection of adulteration in blackberry juice concentrates and wines显示文摘 | Wrolstad RE Culbertson JD Cornwell CJ Mattick LR | 1982 | J AOAC Int1982，65，6： | 1 |
| 16 | Anthocyanins from oxalis triangularis as potential food colorants显示文摘 | Pazmino-Dur6n AE Giusti MM Wrolstad RE | 2001 | Food Chemistry2001，75，2： | 1 |
| 17 | Glycosidase activity of enzyme preparations used in fruit juice processing显示文摘 | Wrolstad RE Wightman JD Durst RW | 1994 | Food Technology1994，11，： | 1 |
| 18 | Determination of total mon- omeric anthocyanin pigment content of fruit juices, bevera- ges, natural colorants, and wines by the pH differential method : collaborative study显示文摘 | Lee J Durst RW Wrolstad RE | 2005 | Journal of AOAC Interna- tional2005，88，5： | 1 |
| 19 | Tracking color and pigment changes in anthocyanin products 显示文摘 | Wrolstad RE Durst RW Lee JM | 2005 | Trends in Food Science and Technology2005，16，6： | 1 |
| 20 | Acylatedanthocyanins from edible sources andtheir applications in food systems 显示文摘 | GIUSTI MM WROLSTAD RE | 2003 | Biochemical Engineering Journal2003，14，3： | 1 |
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