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| 1 | Characterizing and quan-tifying anthocyanins in red pears and the effect of light quality onfruit color显示文摘 | DUSSI M C SUGAR D WROLSTAD R E | 1995 | Journal of the American Society for Horticultural Sci-ence1995，120，5： | 1 |
| 2 | 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 |
| 3 | 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 |
| 4 | Acylated anthocyanins from edible sources and their applications in food systems 显示文摘 | Giusti M M Wrolstad R E | 2003 | Biochemistry Engineering Journal2003，14，3： | 1 |
| 5 | 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 |
| 6 | 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 |
| 7 | Determination of Total MonomericAnthocyanin Pigment Content of Fruit Juices,Beverages,NaturalColorants,and Wines by the pH Differential Method:CollaborativeStudy显示文摘 | Durst R Wrolstad E | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 8 | Variation of sugars and acids during ripining of pears and in the production and storage of pear concentrate显示文摘 | Akhavan I Wrolstad R E | 1980 | J Food Sci1980，45，： | 1 |
| 9 | Extending shelf life of fresh cut pears显示文摘 | Dong X Wrolstad R Sugar D | | 0，，： | 1 |
| 10 | Determination of Total Monomeric 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 R WROLSTAD R | 2005 | Journal of AOAC International2005，88，5： | 1 |
| 11 | Anthocyanin pigments bioactivity and coloring proper-ties显示文摘 | Wrolstad R E | 2004 | Journal of Food Science2004，69，5： | 1 |
| 12 | Composition and Quality of Clarified Cnatoloupe Juice Concentrate 显示文摘 | Galeb D S A Wrolstad E R Mcdaniel M | 2002 | J Food Poreessing Persevration2002，26，： | 1 |
| 13 | 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 |
| 14 | Use of HPLC separation photodiodearray detection for characterization of anthocyanins显示文摘 | HONG V WROLSTAD R E | 1990 | Food Chemistry1990，38，3： | 1 |
| 15 | 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 |
| 16 | Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties 显示文摘 | CHAOVANALIKIT A WROLSTAD R E | 2004 | Food Chemistry and Toxicology2004，69，1： | 1 |
| 17 | Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties显示文摘 | Chaovanalikit A Wrolstad R E | 2004 | Food Chemistry and Toxicology2004，69，1： | 1 |
| 18 | Color degradation in an ascorbic acid-anthocyanin-flavanol model system显示文摘 | Poei-Langston M S Wrolstad R E | 1981 | J Food Sci1981，46，： | 1 |
| 19 | 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 |
| 20 | Sugar and nonvolatile acid composition of blackberries显示文摘 | FAN-CHIANG H J WROLSTAD R E | 2010 | Journal of Aoac International2010，93，3： | 1 |
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