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Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 491-498

Elsevier

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Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

By Garca-Viguera C.   Bridle P.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 21-26

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Relationship between thiosulfinates and pink discoloration in onion extracts, as influenced by pH

By Lee C.-H.   Parkin K.L.  

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Effect of polysaccharides on the colour of anthocyanins

By Lewis C.E.   Walker J.R.L.   Lancaster J.E.  

Food Chemistry, Vol. 54, Iss. 3, 1995-01 ,pp. : 315-319

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Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration

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