R. Alex Speers

ANTHOCYANINS AS FOOD COLORANTS ?A REVIEW

Robert L. Jackman, Rickey Y. Yada, Marvin A. Tung et al. · Journal of Food Biochemistry · 1987 · 336 citations

Agriculture, Biochemistry, Chemistry +17

Flocculation of Saccharomyces cerevisiae

Yu-Lai Jin, R. Alex Speers · Food Research International · 1998 · 158 citations

Life Sciences, Biology, Microbiology +6

Concentration and Temperature Dependence of Flow Behavior of Xanthan Gum Dispersions

R. Alex Speers, Marvin A. Tung · Journal of Food Science · 1986 · 117 citations

Engineering, Chemical Engineering, Food Chemistry +16

Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of “Merlot” and “Ruby” Grapes (Vitis vinifera)

Bizuayehu Mengstie Muche, R. Alex Speers, H.P. Vasantha Rupasinghe · Frontiers in Nutrition · 2018 · 91 citations · Full text

Agriculture, Biochemistry, Food Science +17

Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

Michael T. Nickerson, A.T. Paulson, R. Alex Speers · Food Hydrocolloids · 2003 · 87 citations

Natural Sciences, Materials Engineering, Materials Science +13