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Journal of Agricultural and Food Chemistry|March 6, 2008
The flavonoids of tomatoesRune Slimestad, Torgils Fossen, Michel J VerheulFood Chemistry|November 1, 2019
Flavonoids and other phenolics in herbs commonly used in Norwegian commercial kitchensRune Slimestad, Torgils Fossen, Cato BredeJournal of Agricultural and Food Chemistry|November 14, 2007
Onions: a source of unique dietary flavonoidsRune Slimestad, Torgils Fossen, Ingunn Molund VågenPhytochemistry|November 25, 2003
Anthocyanins with 4'-glucosidation from red onion, Allium cepaTorgils Fossen, Rune Slimestad, Øyvind M Andersen MScientific Reports|May 13, 2022
A novel bicyclic lactone and other polyphenols from the commercially important vegetable Anthriscus cerefoliumRune Slimestad, Bendik Auran Rathe, Reidun Aesoy, et al.Phytochemistry|July 25, 2003
Anthocyanins from flowers of the orchids Dracula chimaera and D. cordobaeTorgils Fossen, Dag Olav ØvstedalPhytochemistry|March 22, 2003
Anthocyanins from red onion, Allium cepa, with novel aglyconeTorgils Fossen, Øyvind M AndersenJournal of Agricultural and Food Chemistry|March 8, 2011
Properties of chalconaringenin and rutin isolated from cherry tomatoesRune Slimestad, Michel VerheulJournal of Agricultural and Food Chemistry|May 16, 2002
Anthocyanins from black currants (Ribes nigrum L.)Rune Slimestad, Haavard SolheimPhytochemistry|January 9, 2007
Anthocyanin 3-galactosides from Cornus alba 'Sibirica' with glucosidation of the B-ringOrjan Bjorøy, Torgils Fossen, Oyvind M AndersenPageof 9