Rebecca E. Stein‐Chisholm

LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

Rebecca E. Stein‐Chisholm, John C. Beaulieu, Casey C. Grimm et al. · Beverages · 2017 · 51 citations · Full text

Agriculture, Biochemistry, Food Science +14

Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

John C. Beaulieu, Steven W. Lloyd, John E. Preece et al. · Food Chemistry · 2015 · 45 citations

Agriculture, Food Science, Plant Sciences +17

Flavor of Fresh Blueberry Juice and the Comparison to Amount of Sugars, Acids, Anthocyanidins, and Physicochemical Measurements

Karen L. Bett‐Garber, Jeanne M. Lea, Michael A. Watson et al. · Journal of Food Science · 2015 · 43 citations

Agriculture, Food Science, Plant Sciences +17

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

John C. Beaulieu, Rebecca E. Stein‐Chisholm · Food Chemistry · 2015 · 39 citations

Agriculture, Food Science, Food Analysis +14

Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing

John C. Beaulieu, Rebecca E. Stein‐Chisholm, Steven W. Lloyd et al. · Journal of the Science of Food and Agriculture · 2016 · 27 citations

Agriculture, Food Science, Horticultural Sciences +17