Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption

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Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2006.  Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. J. Agric. Food Chem. 54:4069-75.

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Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grain

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Wu, X., R.L. Prior, 2005. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. J. Agric. Food Chem. 53, 3101-3113

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Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

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Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., R.L. Prior, 2004.  Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem. 52:4026-37.

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