Inducible flavone in oats (Avena sativa) is a novel defense against plant-parasitic nematodes by SORIANO, I. R, ASENSTORFER, R. E, SCHMIDT, O, RILEY, I. T

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Chemical structure of flavonoid compounds in wheat ( Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles by Asenstorfer, R.E., Wang, Y., Mares, D.J.

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Analysis of the Antimicrobial Activity of Flavonoids and Saponins Isolated from the Shoots of Oats (Avena sativa L.) by Bahraminejad, S., Asenstorfer, R. E., Riley, I. T., Schultz, C. J.

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Isolation and Structures of Oligomeric Wine Pigments by Bisulfite-Mediated Ion-Exchange Chromatography by Asenstorfer, Robert E, Hayasaka, Yoji, Jones, Graham P

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Screening for Potential Pigments Derived from Anthocyanins in Red Wine Using Nanoelectrospray Tandem Mass Spectrometry by Hayasaka, Yoji, Asenstorfer, Robert E

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4,4′-Dihydroxy-3,3′,5,5′-tetramethoxyazodioxybenzene: an unexpected dimer formed during hydroxylamine extractions of wheat flour by Asenstorfer, R.E., Mares, D.J.

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Charge equilibria and pK(a) of malvidin-3-glucoside by electrophoresis by Asenstorfer, Robert E, Iland, Patrick G, Tate, Max E, Jones, Graham P

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Influence of structure on the ionisation constants of anthocyanin and anthocyanin-like wine pigments by Asenstorfer, Robert E., Lee, David F., Jones, Graham P.

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Purification of anthocyanins from species of Banksia and Acacia using high-voltage paper electrophoresis by Asenstorfer, R.E, Morgan, A.L, Hayasaka, Y, Sedgley, M, Jones, G.P

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Effect of temperature on lutein esterification and lutein stability in wheat grain by Ahmad, Fauziah Tufail, Asenstorfer, Robert E., Soriano, Imelda R., Mares, Daryl J.

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