Ronald E. Wrolstad

Best Publications

• Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy

  M.M��nica Giusti;Ronald E. Wrolstad

  3545
  Citations

• Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.

  Jungmin Lee;Robert W Durst;Ronald E Wrolstad

  3519
  Citations

• Anthocyanins, Phenolics, and Antioxidant Capacity in Diverse Small Fruits: Vaccinium, Rubus, and Ribes

  Richard A Moyer;Kim E Hummer;Chad E Finn;Balz Frei

  1434
  Citations

• Acylated anthocyanins from edible sources and their applications in food systems

  M.Mónica Giusti;Ronald E. Wrolstad

  1235
  Citations

• Tracking color and pigment changes in anthocyanin products

  Ronald E. Wrolstad;Robert W. Durst;Jungmin Lee

  1058
  Citations

• Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice

  George A. Spanos;Ronald E. Wrolstad

  883
  Citations

• Changes in anthocyanins and polyphenolics during juice processing of Highbush blueberries (Vaccinium corymbosum L.)

  Unknown

  625
  Citations

• Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments

  Florian C. Stintzing;Angela S. Stintzing;Reinhold Carle;Balz Frei

  604
  Citations

• Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties

  A. Chaovanalikit;R. E. Wrolstad

  539
  Citations

• Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

  Daniel Granato;Fereidoon Shahidi;Ronald Wrolstad;Paul Kilmartin

  534
  Citations

• Use of HPLC separation:photodiode array detection for characterization of anthocyanins

  Victor Hong;Ronald E. Wrolstad

  516
  Citations

• Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review

  George A. Spanos;Ronald E. Wrolstad

  469
  Citations

• Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins

  M. Mónica Giusti;Luis E. Rodríguez-Saona;Ronald E. Wrolstad

  452
  Citations

• Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

  Jungmin Lee;Christopher Rennaker;Ronald E. Wrolstad

  440
  Citations

• Electrospray and Tandem Mass Spectroscopy As Tools for Anthocyanin Characterization

  M. Monica Giusti;Luis E. Rodríguez-Saona;Donald Griffin;Ronald E. Wrolstad

  393
  Citations

• Influence of Cultivar, Maturity, and Sampling on Blackberry (Rubus L. Hybrids) Anthocyanins, Polyphenolics, and Antioxidant Properties

  Thanyaporn Siriwoharn;Ronald E. Wrolstad;Chad E. Finn;Clifford B. Pereira

  386
  Citations

• Influence of processing and storage on the phenolic composition of apple juice

  George A. Spanos;Ronald E. Wrolstad;David A. Heatherbell

  344
  Citations

• Extraction, Isolation, and Purification of Anthocyanins

  Luis E. Rodriguez-Saona;Ronald E. Wrolstad

  332
  Citations

• Phenolic Composition and Antioxidant Activities in Flesh and Achenes of Strawberries (<i>Fragaria ananassa</i>)

  Unknown

  326
  Citations

• Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments

  J. Lee;R.W. Durst;R.E. Wrolstad

  311
  Citations

• Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate

  G.A. Garzón;R.E. Wrolstad

  306
  Citations

• Color and pigment analyses in fruit products

  Ronald E. Wrolstad

  293
  Citations

• Handbook of Food Analytical Chemistry: Wrolstad/Handbook

  Ronald E. Wrolstad;Terry E. Acree;Eric A. Decker;Michael H. Penner

  167
  Citations