Search Results - "Timberlake, C.F"

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  1. 1
    Anthocyanins as natural food colours—selected aspects

    Anthocyanins as natural food colours—selected aspects by Bridle, P., Timberlake, C.F.

    Published in Food chemistry (1997)
    “…The anthocyanins have a long history as part of the human diet, these and other flavonoids, are receiving renewed attention for their positive health…”
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  2. 2
    Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

    Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines by Bakker, Johanna, Timberlake, Colin F

    Published in Journal of agricultural and food chemistry (01-01-1997)
    “…Four new anthocyanin pigments were found in red wines in trace amounts and are thought to be formed in wines during maturation. Their structures were…”
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  3. 3
    Identification of an anthocyanin occurring in some red wines

    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.

    Published in Phytochemistry (Oxford) (01-04-1997)
    “…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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  4. 4
    Correlations between quality and pigment parameters in young Beaujolais red wines

    Correlations between quality and pigment parameters in young Beaujolais red wines by Timberlake, C F, Bridle, P, Jackson, M G, Vallis, L

    “…The commercial qualities of 15 young Beaujolais red wines from the 1974 and 1975 vintages were scored by experienced tasters in the following summers…”
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  5. 5
    The determination of anthocyanins in aging red wines: comparison of HPLC and spectral methods

    The determination of anthocyanins in aging red wines: comparison of HPLC and spectral methods by Bakker, J, Preston, N.W, Timberlake, C.F

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  6. 6
    Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines

    Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines by Timberlake, C. F., Bridle, P.

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  7. 7
    Plant pigments as natural food colours

    Plant pigments as natural food colours by Timberlake, C F, Henry, B S

    Published in Endeavour (New series) (1986)
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  8. 8
    The mechanism of color changes in aging port wine

    The mechanism of color changes in aging port wine by Bakker, J, Timberlake, C.F

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  9. 9
    Anthocyanins: colour augmentation with catechin and acetaldehyde

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

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  10. 10
    The procyanidins of white grapes and wines

    The procyanidins of white grapes and wines by Lea, A.G.H, Bridle, P, Timberlake, C.F, Singleton, V.L

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  11. 11
    An analytical method for defining a tawny port wine

    An analytical method for defining a tawny port wine by Bakker, J, Timberlake, C.F

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