253 related articles for article (PubMed ID: 11813993)
1. Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.).
Maatta K; Kamal-Eldin A; Törrönen R
Antioxid Redox Signal; 2001 Dec; 3(6):981-93. PubMed ID: 11813993
[TBL] [Abstract][Full Text] [Related]
2. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: ribes species.
Määttä KR; Kamal-Eldin A; Törrönen AR
J Agric Food Chem; 2003 Nov; 51(23):6736-44. PubMed ID: 14582969
[TBL] [Abstract][Full Text] [Related]
3. Extractability of polyphenols from black currant, red currant and gooseberry and their antioxidant activity.
Laczkó-Zöld E; Komlósi A; Ülkei T; Fogarasi E; Croitoru M; Fülöp I; Domokos E; Ştefănescu R; Varga E
Acta Biol Hung; 2018 Jun; 69(2):156-169. PubMed ID: 29888668
[TBL] [Abstract][Full Text] [Related]
4. High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically.
Anttonen MJ; Karjalainen RO
J Agric Food Chem; 2006 Oct; 54(20):7530-8. PubMed ID: 17002418
[TBL] [Abstract][Full Text] [Related]
5. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries.
Borges G; Degeneve A; Mullen W; Crozier A
J Agric Food Chem; 2010 Apr; 58(7):3901-9. PubMed ID: 20000747
[TBL] [Abstract][Full Text] [Related]
6. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.
Wu X; Gu L; Prior RL; McKay S
J Agric Food Chem; 2004 Dec; 52(26):7846-56. PubMed ID: 15612766
[TBL] [Abstract][Full Text] [Related]
7. Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars.
Yang B; Zheng J; Laaksonen O; Tahvonen R; Kallio H
J Agric Food Chem; 2013 Apr; 61(14):3517-32. PubMed ID: 23480522
[TBL] [Abstract][Full Text] [Related]
8. Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.
Mäkilä L; Laaksonen O; Alanne AL; Kortesniemi M; Kallio H; Yang B
J Agric Food Chem; 2016 Jun; 64(22):4584-98. PubMed ID: 27147482
[TBL] [Abstract][Full Text] [Related]
9. Underutilized chokeberry (Aronia melanocarpa, Aronia arbutifolia, Aronia prunifolia) accessions are rich sources of anthocyanins, flavonoids, hydroxycinnamic acids, and proanthocyanidins.
Taheri R; Connolly BA; Brand MH; Bolling BW
J Agric Food Chem; 2013 Sep; 61(36):8581-8. PubMed ID: 23941506
[TBL] [Abstract][Full Text] [Related]
10. The influence of early yield on the accumulation of major taste and health-related compounds in black and red currant cultivars (Ribes spp.).
Milivojevic J; Slatnar A; Mikulic-Petkovsek M; Stampar F; Nikolic M; Veberic R
J Agric Food Chem; 2012 Mar; 60(10):2682-91. PubMed ID: 22316303
[TBL] [Abstract][Full Text] [Related]
11. Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.).
McDougall GJ; Gordon S; Brennan R; Stewart D
J Agric Food Chem; 2005 Oct; 53(20):7878-85. PubMed ID: 16190645
[TBL] [Abstract][Full Text] [Related]
12. Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions.
Zheng J; Yang B; Ruusunen V; Laaksonen O; Tahvonen R; Hellsten J; Kallio H
J Agric Food Chem; 2012 Jul; 60(26):6581-93. PubMed ID: 22681333
[TBL] [Abstract][Full Text] [Related]
13. High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties.
Mattila PH; Hellström J; Karhu S; Pihlava JM; Veteläinen M
Food Chem; 2016 Aug; 204():14-20. PubMed ID: 26988470
[TBL] [Abstract][Full Text] [Related]
14. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.
Kapasakalidis PG; Rastall RA; Gordon MH
J Agric Food Chem; 2006 May; 54(11):4016-21. PubMed ID: 16719528
[TBL] [Abstract][Full Text] [Related]
15. Influence of Controlled Postflowering Temperature and Daylength on Individual Phenolic Compounds in Four Black Currant Cultivars.
Woznicki TL; Aaby K; Sønsteby A; Heide OM; Wold AB; Remberg SF
J Agric Food Chem; 2016 Feb; 64(4):752-61. PubMed ID: 26758764
[TBL] [Abstract][Full Text] [Related]
16. Biochemical properties of the fresh and frozen black currants and juices.
Djordjević B; Šavikin K; Zdunić G; Janković T; Vulić T; Pljevljakušić D; Oparnica C
J Med Food; 2013 Jan; 16(1):73-81. PubMed ID: 23256443
[TBL] [Abstract][Full Text] [Related]
17. Enhancement of nutritionally significant constituents of black currant seeds by chemical elicitor application.
Flores G; Ruiz del Castillo ML
Food Chem; 2016 Mar; 194():1260-5. PubMed ID: 26471680
[TBL] [Abstract][Full Text] [Related]
18. Phenolic acid profiles in some small berries.
Zadernowski R; Naczk M; Nesterowicz J
J Agric Food Chem; 2005 Mar; 53(6):2118-24. PubMed ID: 15769144
[TBL] [Abstract][Full Text] [Related]
19. Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season.
Liu P; Kallio H; Yang B
Food Chem; 2014 Oct; 160():180-9. PubMed ID: 24799225
[TBL] [Abstract][Full Text] [Related]
20. Accumulation of anthocyanins and flavonols in black currants (Ribes nigrum L.) by pre-harvest methyl jasmonate treatments.
Flores G; Ruiz Del Castillo ML
J Sci Food Agric; 2016 Sep; 96(12):4026-31. PubMed ID: 26694740
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
