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R

Ronald E. Wrolstad

Oregon State University

71H指数
205论文数
2.4W被引数
收录论文 31
发表时间
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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?抗氧化活性、总酚和黄酮含量: 我们应该禁止体外筛选方法吗？
errFOOD CHEMISTRY
IF9.8
err2018-10-01
err409
errOAAI
errGranato, Daniel; Shahidi, Fereidoon; Wrolstad, Ronald; Kilmartin, Paul; Melton, Laurence D.; Hidalgo, Francisco J.; Miyashita, Kazuo; van Camp, John; Alasalvar, Cesarettin; Ismail, Amin B.; Elmore, Stephen; Birch, Gordon G.; Charalampopoulos, Dimitris; Astley, Sian B.; Pegg, Ronald; Zhou, Peng; Finglas, Paul
err分享
err收藏
Major anthocyanins and antioxidant activity of Nasturtium flowers (Tropaeolum majus)
errFOOD CHEMISTRY
IF9.8
err2009-05-01
err92
PREAI
errGarzon, G. A.; Wrolstad, R. E.
err分享
err收藏
Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods
errFOOD CHEMISTRY
IF9.8
err2008-10-01
err272
PREAI
errLee, Jungmin; Rennaker, Christopher; Wrolstad, Ronald E.
err分享
err收藏
Anthocyanin pigment composition of red-fleshed potatoes
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err175
PREAI
errRodriguez-Saona, LE; Giusti, MM; Wrolstad, RE
err分享
err收藏
Extending shelf life of fresh-cut pears延长鲜切梨的货架期
errJOURNAL OF FOOD SCIENCE
IF3.4
err2008-06-28
err136
PREAI
errDong, X; Wrolstad, RE; Sugar, D
err分享
err收藏
Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2007-06-06
err160
PREAI
errAaby, Kjersti; Wrolstad, Ronald E.; Ekeberg, Dag; Skrede, Grete
err分享
err收藏
Pineapple juice and its fractions in enzymatic browning inhibition of banana [musa (AAA group) gros michel]菠萝汁及其馏分对香蕉的酶促褐变抑制作用 [musa (AAA组) gros michel]
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2007-04-18
err63
PREAI
errChaisakdanugull, Chitsuda; Theerakulkait, Chockchai; Wrolstad, Ronald E.
err分享
err收藏
Color quality of Oregon strawberries - Impact of genotype, composition, and processing
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-12-05
err97
PREAI
errNgo, T.; Wrolstad, R. E.; Zhao, Y.
err分享
err收藏
Radish anthocyanin extract as a natural red colorant for maraschino cherries
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-08-26
err97
PREAI
errGiusti, MM; Wrolstad, RE
err分享
err收藏
Characterization of red radish anthocyanins红萝卜花色苷的表征
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-08-26
err174
PREAI
errGiusti, MM; Wrolstad, RE
err分享
err收藏
beta-Glucosidase activity in juice-processing enzymes based on anthocyanin analysis
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-08-26
err56
PREAI
errWightman, JD; Wrolstad, RE
err分享
err收藏
Comparison of the stability of pelargonidin-based Anthocyanins in strawberry juice and concentrate
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err197
PREAI
errGarzón, GA; Wrolstad, RE
err分享
err收藏
Glycoalkaloid content and anthocyanin stability to alkaline treatment of red-fleshed potato extracts
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err39
PREAI
errRodriguez-Saona, LE; Wrolstad, RE; Pereira, C
err分享
err收藏
Modeling the contribution of sugars, ascorbic acid, chlorogenic acid and amino acids to non-enzymatic browning of potato chips
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err31
PREAI
errRodriguezSaona, LE; Wrolstad, RE; Pereira, C
err分享
err收藏
Color and pigment stability of red radish and red-fleshed potato anthocyanins in juice model systems
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err159
PREAI
errRodríguez-Saona, LE; Giusti, MM; Wrolstad, RE
err分享
err收藏
Impact of juice processing on blueberry anthocyanins and polyphenolics: Comparison of two pretreatments
errJOURNAL OF FOOD SCIENCE
IF3.4
err2006-07-20
err201
PREAI
errLee, J; Durst, RW; Wrolstad, RE
err分享
err收藏
Tracking color and pigment changes in anthocyanin products
errTRENDS IN FOOD SCIENCE & TECHNOLOGY
IF15.4
err2005-09-01
err662
PREAI
errWrolstad, RE; Durst, RW; Lee, J
err分享
err收藏
Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa)草莓 (Fragaria ananassa) 的果肉和瘦果中的酚类成分和抗氧化活性
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2005-04-20
err302
PREAI
errAaby, K; Skrede, G; Wrolstad, RE
err分享
err收藏
Influence of cultivar, maturity, and sampling on blackberry (Rubus L. hybrids) anthocyanins, polyphenolics, and antioxidant properties
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2004-12-07
err251
PREAI
errSiriwoharn, T; Wrolstad, RE; Finn, CE; Pereira, CB
err分享
err收藏
Comparison of anthocyanin pigment and other phenolic compounds of Vaccinium membranaceum and Vaccinium ovatum native to the pacific northwest of north America
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2004-10-15
err53
PREAI
errLee, J; Finn, CE; Wrolstad, RE
err分享
err收藏

研究方向

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