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Rutin, the main component of surface deposits on pickled green asparagus

Journal of food science, 1999-03, Vol.64 (2), p.252-254

Fuleki, T

1999

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Effects of Cultivar and Processing Method on the Contents of Catechins and Procyanidins in Grape Juice

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.640-646

2003

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Catechin and Procyanidin Composition of Seeds from Grape Cultivars Grown in Ontario

Journal of agricultural and food chemistry, 1997-04, Vol.45 (4), p.1156-1160

1997

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Carboxylic Acid Composition of Varietal Juices Produced from Fresh and Stored Apples

Journal of agricultural and food chemistry, 1995-03, Vol.43 (3), p.598-607

1995

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DEVELOPING HIGHLY COLOURED GRAPE SELECTIONS FOR COOL CLIMATES

Acta horticulturae, 2000 (528), p.497-504

2000

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Sugars, Alcohols, and Hydroxymethylfurfural in Authentic Varietal and Commercial Grape Juices

Journal of AOAC International, 1993-01, Vol.76 (1), p.59-66

1993

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Carboxylic Acid Composition of Authentic Varietal and Commercial Grape Juices

Journal of AOAC International, 1993-05, Vol.76 (3), p.591-600

1993

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Patulin content of juice and wine produced from moldy grapes

Journal of agricultural and food chemistry, 1977-03, Vol.25 (2), p.434-434

1977

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Inheritance of Methyl Anthranilate and Total Volatile Esters in Vitis spp

American journal of enology and viticulture, 1982, Vol.33 (1), p.14-19

1982

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A new developing solvent for paper chromatography of various phenolic compounds, sugars and amino acids

Journal of Chromatography A, 1967-01, Vol.26 (2), p.404-411

1967

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Improving pavement performance by compact-asphalt technology

Pollack periodica, 2009-12, Vol.4 (3), p.111-120

Füleki-T, Péter

2009

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vineland grape flavor index--a new objective method for the accelerated screening of grape seedlings on the basis of flavor character

Vitis, 1982, Vol.21 (2), p.111-120

Fuleki, T

1982

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Le ' Vineland Grape Flavor Index' - une nouvelle methode objective pour le triage precoce de plants de vigne basee sur l' arome

Vitis, 1982, Vol.21

Fuleki T

1982

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Relationship of Maturity as Indicated by Flesh Color to Quality of Canned Clingstone Peaches

Canadian Institute of Food Science and Technology journal, 1976-01, Vol.9 (1), p.43-46

1976

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Effect of Anthocyanin, Flavonol Co-Pigmentation and pH on the Color of the Berries of Ampelopsis brevipedunculata

Journal of plant physiology, 1992-03, Vol.139 (5), p.513-518

1992

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Nature of White Deposit on Pickled Green Asparagus

Canadian Institute of Food Science and Technology journal, 1987-12, Vol.20 (5), p.322-322

Fuleki, T.

1987

Volltextzugriff (PDF)

anthocyanins of strawberry, rhubarb, radish and onion

Journal of food science, 1969-07, Vol.34 (4), p.365-369

Fuleki, T

1969

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Changes in the chemical composition of concord grapes grown in Ontario during ripening in the 1970 season

Canadian journal of plant science, 1972-01, Vol.52 (6), p.863-868

Fuleki, T

1972

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Quantitative Methods for Anthocyanins: 1. Extraction and Determination of Total Anthocyanin in Cranberries

Journal of food science, 1968-01, Vol.33 (1), p.72-77

1968

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Quantitative Methods for Anthocyanins: 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice

Journal of food science, 1968-01, Vol.33 (1), p.78-83

1968

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Book Review

Canadian Institute of Food Technology Journal, 1971, Vol.4 (4), p.A71

Fuleki, T.

1971

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Book Review

Canadian Institute of Food Technology Journal/Journal de l'Institut canadien de technologie alimentaire, 1971, Vol.4 (4), p.A71-A71

Fuleki, T.

1971

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Effect of anthocyanin, flavonol Co-pigmentation and pH of the color of the berries of Ampelopsis brevipedunculata

Journal of plant physiology, 1991, Vol.139 (5)

1991

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Application of Carbonic Maceration to Change the Bouquet and Flavor Characteristics of Red Table Wines Made from Concord Grapes

Canadian Institute of Food Science and Technology journal, 1974-10, Vol.7 (4), p.269-273

Fuleki, Tibor

1974

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Quantitative Methods for Anthocyanins: 3. Purification of Cranberry Anthocyanins

Journal of food science, 1968-01, Vol.33 (3), p.266-274

1968

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Rutin, the main component of surface deposits on pickled green asparagus

Effects of Cultivar and Processing Method on the Contents of Catechins and Procyanidins in Grape Juice

Catechin and Procyanidin Composition of Seeds from Grape Cultivars Grown in Ontario

Carboxylic Acid Composition of Varietal Juices Produced from Fresh and Stored Apples

DEVELOPING HIGHLY COLOURED GRAPE SELECTIONS FOR COOL CLIMATES

Sugars, Alcohols, and Hydroxymethylfurfural in Authentic Varietal and Commercial Grape Juices

Carboxylic Acid Composition of Authentic Varietal and Commercial Grape Juices

Patulin content of juice and wine produced from moldy grapes

Inheritance of Methyl Anthranilate and Total Volatile Esters in Vitis spp

A new developing solvent for paper chromatography of various phenolic compounds, sugars and amino acids

Improving pavement performance by compact-asphalt technology

vineland grape flavor index--a new objective method for the accelerated screening of grape seedlings on the basis of flavor character

Le ' Vineland Grape Flavor Index' - une nouvelle methode objective pour le triage precoce de plants de vigne basee sur l' arome

Relationship of Maturity as Indicated by Flesh Color to Quality of Canned Clingstone Peaches

Effect of Anthocyanin, Flavonol Co-Pigmentation and pH on the Color of the Berries of Ampelopsis brevipedunculata

Nature of White Deposit on Pickled Green Asparagus

anthocyanins of strawberry, rhubarb, radish and onion

Changes in the chemical composition of concord grapes grown in Ontario during ripening in the 1970 season

Quantitative Methods for Anthocyanins: 1. Extraction and Determination of Total Anthocyanin in Cranberries

Quantitative Methods for Anthocyanins: 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice

Book Review

Book Review

Effect of anthocyanin, flavonol Co-pigmentation and pH of the color of the berries of Ampelopsis brevipedunculata

Application of Carbonic Maceration to Change the Bouquet and Flavor Characteristics of Red Table Wines Made from Concord Grapes

Quantitative Methods for Anthocyanins: 3. Purification of Cranberry Anthocyanins

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