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	1.	Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. [electronic resource] by Anthon, Gordon E Barrett, Diane M Producer: 20020819 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Determination of reducing sugars with 3-methyl-2-benzothiazolinonehydrazone. [electronic resource] by Anthon, Gordon E Barrett, Diane M Producer: 20021217 In: Analytical biochemistry vol. 305 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products. [electronic resource] by Anthon, Gordon E Barrett, Diane M Producer: 20150609 In: Food chemistry vol. 110 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. [electronic resource] by Anthon, Gordon E Barrett, Diane M Producer: 20060222 In: Journal of agricultural and food chemistry vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Comparison of three colorimetric reagents in the determination of methanol with alcohol oxidase. Application to the assay of pectin methylesterase. [electronic resource] by Anthon, Gordon E Barrett, Diane M Producer: 20040803 In: Journal of agricultural and food chemistry vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. [electronic resource] by Anthon, Gordon E LeStrange, Michelle Barrett, Diane M Producer: 20120221 In: Journal of the science of food and agriculture vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Conformational changes in serum pectins during industrial tomato paste production. [electronic resource] by Diaz, Jerome V Anthon, Gordon E Barrett, Diane M Producer: 20100128 In: Journal of agricultural and food chemistry vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Nonenzymatic degradation of citrus pectin and pectate during prolonged heating: effects of pH, temperature, and degree of methyl esterification. [electronic resource] by Diaz, Jerome V Anthon, Gordon E Barrett, Diane M Producer: 20070813 In: Journal of agricultural and food chemistry vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture. [electronic resource] by Gonzalez, Maria E Anthon, Gordon E Barrett, Diane M Producer: 20110823 In: Journal of food science vol. 75 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Changes in pectins and product consistency during the concentration of tomato juice to paste. [electronic resource] by Anthon, Gordon E Diaz, Jerome V Barrett, Diane M Producer: 20081006 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	The effects of bruising and temperature on enzyme activity and textural qualities of tomato juice. [electronic resource] by Held, Matthew T Anthon, Gordon E Barrett, Diane M Producer: 20160115 In: Journal of the science of food and agriculture vol. 95 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice. [electronic resource] by Anthon, Gordon E Sekine, Yukio Watanabe, Nobuo Barrett, Diane M Producer: 20021119 In: Journal of agricultural and food chemistry vol. 50 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Effect of pectin methylesterase on carrot (Daucus carota) juice cloud stability. [electronic resource] by Schultz, Alison K Anthon, Gordon E Dungan, Stephanie R Barrett, Diane M Producer: 20140718 In: Journal of agricultural and food chemistry vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening. [electronic resource] by Vallone, Simona Sivertsen, Hanne Anthon, Gordon E Barrett, Diane M Mitcham, Elizabeth J Ebeler, Susan E Zakharov, Florence Producer: 20131018 In: Food chemistry vol. 139 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Rapid assessment of quality parameters in processing tomatoes using hand-held and benchtop infrared spectrometers and multivariate analysis. [electronic resource] by Wilkerson, Elizabeth D Anthon, Gordon E Barrett, Diane M Sayajon, Glynda Fe G Santos, Alejandra M Rodriguez-Saona, Luis E Producer: 20140630 In: Journal of agricultural and food chemistry vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)