163 related articles for article (PubMed ID: 19354247)
1. Effect of a cellulase treatment on extraction of antioxidant phenols from black currant (Ribes nigrum L.) pomace.
Kapasakalidis PG; Rastall RA; Gordon MH
J Agric Food Chem; 2009 May; 57(10):4342-51. PubMed ID: 19354247
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice.
Pinelo M; Landbo AK; Vikbjerg AF; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6564-71. PubMed ID: 16939310
[TBL] [Abstract][Full Text] [Related]
4. Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum).
Landbo AK; Meyer AS
J Agric Food Chem; 2001 Jul; 49(7):3169-77. PubMed ID: 11453748
[TBL] [Abstract][Full Text] [Related]
5. Regulation of the phenolic profile of berries can increase their antioxidant activity.
Hudec J; Kochanová R; Burdová M; Kobida L; Kogan G; Turianica I; Chlebo P; Hanácková E; Slamka P
J Agric Food Chem; 2009 Mar; 57(5):2022-9. PubMed ID: 19209908
[TBL] [Abstract][Full Text] [Related]
6. In vitro antioxidant and radical-scavenging capacities of Citrullus colocynthes (L) and Artemisia absinthium extracts using promethazine hydrochloride radical cation and contemporary assays.
Asghar MN; Khan IU; Bano N
Food Sci Technol Int; 2011 Oct; 17(5):481-94. PubMed ID: 21954313
[TBL] [Abstract][Full Text] [Related]
7. Anthocyanin-rich black currant extract suppresses the growth of human hepatocellular carcinoma cells.
Bishayee A; Háznagy-Radnai E; Mbimba T; Sipos P; Morazzoni P; Darvesh AS; Bhatia D; Hohmann J
Nat Prod Commun; 2010 Oct; 5(10):1613-8. PubMed ID: 21121259
[TBL] [Abstract][Full Text] [Related]
8. Characterization of Canadian black currant (Ribes nigrum L.) seed oils and residues.
Bakowska-Barczak AM; Schieber A; Kolodziejczyk P
J Agric Food Chem; 2009 Dec; 57(24):11528-36. PubMed ID: 19928765
[TBL] [Abstract][Full Text] [Related]
9. Characterization of phenolic profiles of Northern European berries by capillary electrophoresis and determination of their antioxidant activity.
Ehala S; Vaher M; Kaljurand M
J Agric Food Chem; 2005 Aug; 53(16):6484-90. PubMed ID: 16076138
[TBL] [Abstract][Full Text] [Related]
10. Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel.
Xiong S; Melton LD; Easteal AJ; Siew D
J Agric Food Chem; 2006 Aug; 54(17):6201-8. PubMed ID: 16910708
[TBL] [Abstract][Full Text] [Related]
11. Effect of processing of black currant press-residue on polyphenol composition and cell proliferation.
Holtung L; Grimmer S; Aaby K
J Agric Food Chem; 2011 Apr; 59(8):3632-40. PubMed ID: 21401036
[TBL] [Abstract][Full Text] [Related]
12. Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.
Rababah TM; Banat F; Rababah A; Ereifej K; Yang W
J Food Sci; 2010 Sep; 75(7):C626-32. PubMed ID: 21535529
[TBL] [Abstract][Full Text] [Related]
13. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
Nielsen IL; Haren GR; Magnussen EL; Dragsted LO; Rasmussen SE
J Agric Food Chem; 2003 Sep; 51(20):5861-6. PubMed ID: 13129285
[TBL] [Abstract][Full Text] [Related]
14. Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.
Sandell M; Laaksonen O; Järvinen R; Rostiala N; Pohjanheimo T; Tiitinen K; Kallio H
J Agric Food Chem; 2009 May; 57(9):3718-28. PubMed ID: 19317461
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Protease-assisted clarification of black currant juice: synergy with other clarifying agents and effects on the phenol content.
Landbo AK; Pinelo M; Vikbjerg AF; Let MB; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6554-63. PubMed ID: 16939309
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration.
Nour V; Stampar F; Veberic R; Jakopic J
Food Chem; 2013 Nov; 141(2):961-6. PubMed ID: 23790874
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
