Search Results - "Bridle, Peter"

Analysis of anthocyanins in strawberries and elderberries. A comparison of capillary zone electrophoresis and HPLC by Bridle, Peter, García-Viguera, Cristina

“…Anthocyanins in strawberry and elderberry extracts were separated by reverse phase HPLC at pH 1.8, and compared with separations achieved by capillary zone…”
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Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid by Garcı́a-Viguera, Cristina, Bridle, Peter

“…Ascorbic acid (330 mg/l) was added to buffered solutions (pH 2.35) of malvidin 3-glucoside, malvidin 3,5-diglucoside and flavylium salts with differing…”
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Identification of an anthocyanin occurring in some red wines by Bakker, Johanna, Bridle, Peter, Honda, Toshio, Kuwano, Harumitsu, Saito, Norio, Terahara, Norihiko, Timberlake, Colin F.

“…An anthocyanin-type pigment, vitisin A, was found in small amounts in some red wines and at trace levels in stored grapes. HPLC and spectrophotometric analysis…”
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The procyanidins of white grapes and wines by Lea, A.G.H, Bridle, P, Timberlake, C.F, Singleton, V.L

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How to Leverage Risk and Operational Discipline for Consistent, Predictable Performance by Bridle, Peter V.

“…Do you really know what tomorrow will bring? Organizations must get operational risk firmly in their crosshairs before reliably predicting their futures…”
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Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis by Garcia-Viguera, Cristina, Bridle, Peter

“…Non-coloured phenolic compounds occurring in a Portuguese red wine were analysed qualitatively and quantitatively by HPLC and CZE. Both methods gave good…”
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A simple technique for the detection of red wine adulteration with elderberry pigments by Bridle, Peter, García-Viguera, Cristina

“…HPLC analysis of anthocyanins in a red wine with added elderberry extract, showed an extra peak in the chromatogram, due to cyanidin 3-sambubioside-5-glucoside…”
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Influence of variety, maturity and processing on phenolic compounds of apricot juices and jams by Garcia-Viguera, Cristina, Bridle, Peter, Ferreres, Federico, Tomas-Barberan, Francisco A.

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Analysis of phenolic compounds in Spanish red wines by capillary zone electrophoresis by Isabel Gil, M., Garc a-Viguera, Cristina, Bridle, Peter, Tom s-Barber n, Francisco A.

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Anthocyanins: colour augmentation with catechin and acetaldehyde by Timberlake, C F, Bridle, P

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