High-pressure liquid chromatographic method for the analysis of 2-amino-3-methylimidazo[4,5-f]quinoline, a mutagen formed during the cooking of foodBarnes, William S.; Maher, Jane C.; Weisburger, John H. · Journal of Agricultural and Food Chemistry · 1983

Flavonoids from Eustoma grandiflorum flower petalsSam Asen; R.J. Griesbach; K.H. Norris; B.A. Leonhardt · 1986

The constitution of a crystalline, blue cornflower pigmentSam Asen; Leonard Jurd · 1967

Ethylene Oxide an Antagonist of Ethylene in MetabolismLIEBERMAN, MORRIS; ASEN, SAM; MAPSON, L. W. · 1964

Flavones from peacock and regal anne Chrysanthemum flowersSam Asen; Robert N. Stewart; Karl H. Norris · 1975

Anthocyanin, flavonol copigments, and pH responsible for larkspur flower colorSam Asen; Robert N. Stewart; Karl H. Norris · 1975

Isolation of Beta-Alanine from Iris tingitana (var. Wedgewood)MORRIS, CLAYTON J.; THOMPSON, JOHN F.; ASEN, SAM; IRREVERRE, FILADELFO · 1961

Anthocyanin and pH in the color of ‘Heavenly Blue’ morning glorySam Asen; Robert N. Stewart; Karl H. Norris · 1977

The formation of metal and “co-pigment” complexes of cyanidin 3-glucosideLeonard Jurd; Sam Asen · 1966