Index Catalog // ScholarsArchive@OSU

Creator:: Fan-Chiang, Ho-ju
Abstract:: The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
Resource Type:: Masters Thesis
Full Text:: , Lin Wen, and Brian Yorgey, both technical and personal. I want to thank Brian Ford for advice with

Creator:: Galeb, Abduljalil Derhm Saeed
Abstract:: Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total...
Resource Type:: Masters Thesis
Full Text:: Science for their friendship and their advice. Special thanks to Dr. David R. Thomas, Brian Yorgey

Creator:: Rodriguez-Saona, Luis Enrique
Abstract:: Chipping varieties and model systems were used to determine the role of potato constituents on chip color. Composition was evaluated by HPLC and chip color measured using a ColorQuest colorimeter. Reducing sugar (RS) content did not completely explain color quality when present in low concentrations (<60 mg/lOOg). Levels of ascorbic...
Resource Type:: Dissertation
Full Text:: help me during my stay at OSU, with special thanks to Dan Selivonchick, Brian Yorgey, Ken Stewart

Creator:: Siriwoharn, Thanyaporn
Abstract:: The influence of cultivar and maturity on polyphenolic composition and antioxidant activity was investigated by UV-Visible spectrophotometry and analytical high performance liquid chromatography (HPLC) in commercially important blackberry cultivars and selections. The anthocyanin pigments changed tremendously with ripening. Total anthocyanins increased from 74.7-317 mg/100g fw from underripe to over ripe...
Resource Type:: Dissertation
Full Text:: wish to thank Dr. Chad E. Finn, USDA-ARS, Department of Horticulture, Brian A. Yorgey, Department of

Creator:: Spanos, George A.
Abstract:: Methodology for characterization of the phenolic profile of apple, pear and grape juice was developed. It utilized High Performance Liquid Chromatography (HPLC) for separation of individual phenolic compounds and Diode Array Detection for recording the Ultra-violet (UV) spectrum of chromatographic peaks. The high resolution achieved and the ability of recording...
Resource Type:: Dissertation
Full Text:: Durst, Victor Hong, Brian Yorgey and Robert Hsu for their help in the project. I would like to

Creator:: Wightman, JoLynne Dee
Resource Type:: Dissertation
Full Text:: , Brian Yorgey, Sandy Ernst, and the office staff Rosanna Leeson, Anita Brown, Anne Adams, Cheryl Houk

ScholarsArchive@OSU