Author:
Awika Joseph M.,Rooney Lloyd W.,Waniska Ralph D.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
1. Awika, J. M. (2000). Sorghum phenols as antioxidants. M.S. Thesis, Texas A&M University: College Station, TX
2. Natural colors as functional ingredients in healthy foods;Boyd;Cereal Foods World,2000
3. Anthocyanins as natural food colors – selected aspects;Bridle;Food Chemistry,1997
4. Anthocyanin colorants from elderberry (sambucus nigra L.) 1. Process consideration of production of liquid extract;Bronnun-Hansen;Journal of Food Technology,1985
5. pH and solvent effects on the co-pigmentation reaction of malvin with polyphenols, purine and pyrimidine-derivatives;Brouillard;Journal of the Chemical Society, Perkin Transactions,1991