225 related articles for article (PubMed ID: 21535712)
1. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powder.
Estupiñan DC; Schwartz SJ; Garzón GA
J Food Sci; 2011; 76(1):S26-34. PubMed ID: 21535712
[TBL] [Abstract][Full Text] [Related]
2. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
Garzón GA; Riedl KM; Schwartz SJ
J Food Sci; 2009 Apr; 74(3):C227-32. PubMed ID: 19397707
[TBL] [Abstract][Full Text] [Related]
3. Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules.
Romero-González J; Shun Ah-Hen K; Lemus-Mondaca R; Muñoz-Fariña O
Food Chem; 2020 May; 313():126115. PubMed ID: 31927206
[TBL] [Abstract][Full Text] [Related]
4. Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.
Ortiz J; Marín-Arroyo MR; Noriega-Domínguez MJ; Navarro M; Arozarena I
J Food Sci; 2013 Jul; 78(7):C985-93. PubMed ID: 23701500
[TBL] [Abstract][Full Text] [Related]
5. Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.
Arozarena Í; Ortiz J; Hermosín-Gutiérrez I; Urretavizcaya I; Salvatierra S; Córdova I; Marín-Arroyo MR; Noriega MJ; Navarro M
J Agric Food Chem; 2012 Aug; 60(30):7463-73. PubMed ID: 22747072
[TBL] [Abstract][Full Text] [Related]
6. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.
Rosales-Soto MU; Powers JR; Alldredge JR
J Sci Food Agric; 2012 May; 92(7):1511-8. PubMed ID: 22228299
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of freeze-dried milk-blackberry pulp mixture: Influence of adjuvants over the physical properties of the powder, anthocyanin content and antioxidant activity.
Braga MB; Veggi PC; Codolo MC; Giaconia MA; Rodrigues CL; Braga ARC
Food Res Int; 2019 Nov; 125():108557. PubMed ID: 31554091
[TBL] [Abstract][Full Text] [Related]
8. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.
Syamaladevi RM; Sablani SS; Tang J; Powers J; Swanson BG
J Food Sci; 2011 Aug; 76(6):E414-21. PubMed ID: 22417493
[TBL] [Abstract][Full Text] [Related]
9. Juice, pulp and seeds fractionated from dry climate primocane raspberry cultivars (Rubus idaeus) have significantly different antioxidant capacity, anthocyanin content and color.
Snyder SM; Low RM; Stocks JC; Eggett DL; Parker TL
Plant Foods Hum Nutr; 2012 Dec; 67(4):358-64. PubMed ID: 23132011
[TBL] [Abstract][Full Text] [Related]
10. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients.
Lachowicz S; Michalska-Ciechanowska A; Oszmiański J
Molecules; 2020 Apr; 25(8):. PubMed ID: 32326580
[TBL] [Abstract][Full Text] [Related]
11. Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry by-products.
Lim K; Ma M; Dolan KD
J Food Sci; 2011 Sep; 76(7):H156-64. PubMed ID: 21806608
[TBL] [Abstract][Full Text] [Related]
12. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
Yan H; Kerr WL
J Sci Food Agric; 2013 Apr; 93(6):1499-504. PubMed ID: 23080413
[TBL] [Abstract][Full Text] [Related]
13. Effect of Time and storage temperature on anthocyanin decay and antioxidant activity in wild blueberry ( Vaccinium angustifolium ) powder.
Fracassetti D; Del Bo' C; Simonetti P; Gardana C; Klimis-Zacas D; Ciappellano S
J Agric Food Chem; 2013 Mar; 61(12):2999-3005. PubMed ID: 23489164
[TBL] [Abstract][Full Text] [Related]
14. Encapsulation of black carrot juice using spray and freeze drying.
Murali S; Kar A; Mohapatra D; Kalia P
Food Sci Technol Int; 2015 Dec; 21(8):604-12. PubMed ID: 25367889
[TBL] [Abstract][Full Text] [Related]
15. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.
Wallace TC; Giusti MM
J Food Sci; 2008 May; 73(4):C241-8. PubMed ID: 18460117
[TBL] [Abstract][Full Text] [Related]
16. Effect of the novel radiant zone drying method on anthocyanins and phenolics of three blueberry liquids.
Chakraborty M; Savarese M; Harbertson E; Harbertson J; Ringer KL
J Agric Food Chem; 2010 Jan; 58(1):324-30. PubMed ID: 19954224
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant activity and phenolic content of Oregon caneberries.
Wada L; Ou B
J Agric Food Chem; 2002 Jun; 50(12):3495-500. PubMed ID: 12033817
[TBL] [Abstract][Full Text] [Related]
18. Total Phenolics, Total Anthocyanins, Antioxidant and Pro-oxidant Activity of Some Red Fruits Teas.
Moldovan B; Hosu A; David L; Cimpoiu C
Acta Chim Slov; 2016; 63(2):213-9. PubMed ID: 27333542
[TBL] [Abstract][Full Text] [Related]
19. Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents.
Baeza R; Sánchez V; Salierno G; Molinari F; López P; Chirife J
Food Sci Technol Int; 2021 Mar; 27(2):135-144. PubMed ID: 32659122
[TBL] [Abstract][Full Text] [Related]
20. New Freeze-Dried Andean Blueberry Juice Powders for Potential Application as Functional Food Ingredients: Effect of Maltodextrin on Bioactive and Morphological Features.
Estupiñan-Amaya M; Fuenmayor CA; López-Córdoba A
Molecules; 2020 Nov; 25(23):. PubMed ID: 33265991
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
