Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 8

1.

Anthocyanins as natural food colorants.

Timberlake CF, Henry BS.

Prog Clin Biol Res. 1988;280:107-21. Review. No abstract available.

PMID:
3051023
2.

Plant pigments as natural food colours.

Timberlake CF, Henry BS.

Endeavour. 1986;10(1):31-6. No abstract available.

PMID:
2422009
3.

Correlations between quality and pigment parameters in young Beaujolais red wines.

Timberlake CF, Bridle P, Jackson MG, Vallis L.

Ann Nutr Aliment. 1978;32(5):1095-101.

PMID:
754581
4.

Anthocyanins: colour augmentation with catechin and acetaldehyde.

Timberlake CF, Bridle P.

J Sci Food Agric. 1977 Jun;28(6):539-44. No abstract available.

PMID:
881788
5.

Observations on the detection of dimethyl- and diethyl-nitrosamines in foods with particular reference to alcoholic beverages.

Williams AA, Timberlake CF, Tucknott OG, Patterson RL.

J Sci Food Agric. 1971 Aug;22(8):431-4. No abstract available.

PMID:
5131533
6.

Flavylium salts, anthocyanidins and anthocyanins. II. Reactions with sulphur dioxide.

Timberlake CF, Bridle P.

J Sci Food Agric. 1967 Oct;18(10):479-85. No abstract available.

PMID:
6062483
7.

Flavylium salts, anthocyanidins and anthocyanins. I. Structural transformations in acid solutions.

Timberlake CF, Bridle P.

J Sci Food Agric. 1967 Oct;18(10):473-8. No abstract available.

PMID:
6062482
8.

Spectral studies of anthocyanin and anthocyanidin equilibria in aqueous solution.

Timberlake CF, Bridle P.

Nature. 1966 Oct 8;212(5058):158-9. No abstract available.

PMID:
5972209

Supplemental Content

Loading ...
Support Center