1. A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables. (29th July 2016) Authors: Kamiloglu, Senem; Toydemir, Gamze; Boyacioglu, Dilek; Beekwilder, Jules; Hall, Robert D.; Capanoglu, Esra Journal: Critical reviews in food science and nutrition Issue: Volume 56(2016)Supplement 1 Page Start: S110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Amicus cum Laude: Ethnodramatic Inquiry Regarding Sharing Mental Health in College. (December 2020) Authors: Hall, Robert D. Journal: Qualitative health research Issue: Volume 30:Number 14(2020) Page Start: 2173 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An O‐methyltransferase modifies accumulation of methylated anthocyanins in seedlings of tomato. (15th October 2014) Authors: Gomez Roldan, Maria Victoria; Outchkourov, Nikolay; van Houwelingen, Adèle; Lammers, Michiel; Romero de la Fuente, Irene; Ziklo, Noa; Aharoni, Asaph; Hall, Robert D.; Beekwilder, Jules Journal: Plant journal Issue: Volume 80:Number 4(2014:Nov.) Page Start: 695 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Analyses of metabolic activity in peanuts under hermetic storage at different relative humidity levels. (30th March 2022) Authors: Groot, Steven P.C.; van Litsenburg, Marie-José; Kodde, Jan; Hall, Robert D.; de Vos, Ric C.H.; Mumm, Roland Journal: Food chemistry Issue: Volume 373:Part B(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Coffee berry and green bean chemistry – Opportunities for improving cup quality and crop circularity. (January 2022) Authors: Hall, Robert D.; Trevisan, Fabio; de Vos, Ric C.H. Journal: Food research international Issue: Volume 151(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Cueing Employability in the Gig Economy: Effects of Task-Relevant and Task-Irrelevant Information on Fiverr. (August 2017) Authors: Carr, Caleb T.; Hall, Robert D.; Mason, Adam J.; Varney, Eric J. Journal: Management communication quarterly Issue: Volume 31:Number 3(2017:Aug.) Page Start: 409 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. (April 2018) Authors: Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Diez Simon, Carmen; Sagdic, Osman; Capanoglu, Esra Journal: Food research international Issue: Volume 106(2018) Page Start: 129 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes. (1st March 2023) Authors: Bakir, Sena; Hall, Robert D.; de Vos, Ric C.H.; Mumm, Roland; Kadakal, Çetin; Capanoglu, Esra Journal: Food chemistry Issue: Volume 403(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. High-throughput plant phenotyping: a role for metabolomics?. (June 2022) Authors: Hall, Robert D.; D'Auria, John C.; Silva Ferreira, Antonio C.; Gibon, Yves; Kruszka, Dariusz; Mishra, Puneet; van de Zedde, Rick Journal: Trends in plant science Issue: Volume 27:Number 6(2022) Page Start: 549 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants. (1st April 2017) Authors: Tomas, Merve; Beekwilder, Jules; Hall, Robert D.; Sagdic, Osman; Boyacioglu, Dilek; Capanoglu, Esra Journal: Food chemistry Issue: Volume 220(2017) Page Start: 51 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗