These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
130 related articles for article (PubMed ID: 32283703)
1. Changes in Polyphenolics during Storage of Products Prepared with Freeze-Dried Wild Blueberry Powder. Lavefve L; Brownmiller C; Howard L; Reeves D; Adams SH; Chen JR; Diaz EC; Mauromoustakos A Foods; 2020 Apr; 9(4):. PubMed ID: 32283703 [TBL] [Abstract][Full Text] [Related]
2. Children's liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children. Seo HS; Adams SH; Howard LR; Brownmiller C; Hogan V; Chen JR; Pramudya RC Food Res Int; 2020 May; 131():108981. PubMed ID: 32247487 [TBL] [Abstract][Full Text] [Related]
3. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. Howard LR; Castrodale C; Brownmiller C; Mauromoustakos A J Agric Food Chem; 2010 Apr; 58(7):4022-9. PubMed ID: 20055410 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries. White BL; Howard LR; Prior RL J Agric Food Chem; 2011 May; 59(9):4692-8. PubMed ID: 21438531 [TBL] [Abstract][Full Text] [Related]
7. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics. Fang Z; Zhang M; Sun Y; Sun J J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184 [TBL] [Abstract][Full Text] [Related]
8. Impact of Various Factors on Color Stability of Fresh Blueberry Juice during Storage. Song HN; Ji SA; Park HR; Kim HH; Hogstrand C Prev Nutr Food Sci; 2018 Mar; 23(1):46-51. PubMed ID: 29662847 [TBL] [Abstract][Full Text] [Related]
9. Effect of storage conditions on the biological activity of phenolic compounds of blueberry extract packed in glass bottles. Srivastava A; Akoh CC; Yi W; Fischer J; Krewer G J Agric Food Chem; 2007 Apr; 55(7):2705-13. PubMed ID: 17348670 [TBL] [Abstract][Full Text] [Related]
10. In vitro stability of lyophilized and reconstituted recombinant activated factor VII formulated for storage at room temperature. Nedergaard H; Vestergaard S; Jensen PT; Kristiansen MW; Jensen MB; Ostergaard PB; Norsell T; Bjerre J Clin Ther; 2008 Jul; 30(7):1309-15. PubMed ID: 18691990 [TBL] [Abstract][Full Text] [Related]
11. Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice. Zhang L; Wang W; Yue X; Wu G; Yue P; Gao X J Food Sci Technol; 2020 Apr; 57(4):1405-1414. PubMed ID: 32180636 [TBL] [Abstract][Full Text] [Related]
12. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. Buckow R; Kastell A; Terefe NS; Versteeg C J Agric Food Chem; 2010 Sep; 58(18):10076-84. PubMed ID: 20735132 [TBL] [Abstract][Full Text] [Related]
13. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products. Hager TJ; Howard LR; Prior RL J Agric Food Chem; 2008 Feb; 56(3):689-95. PubMed ID: 18211025 [TBL] [Abstract][Full Text] [Related]
14. Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran. Boue SM; Daigle K; Beaulieu JC; Heiman M Foods; 2019 Jul; 8(7):. PubMed ID: 31340517 [TBL] [Abstract][Full Text] [Related]
15. Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. Connor AM; Luby JJ; Hancock JF; Berkheimer S; Hanson EJ J Agric Food Chem; 2002 Feb; 50(4):893-8. PubMed ID: 11829664 [TBL] [Abstract][Full Text] [Related]
16. Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ( Muche BM; Speers RA; Rupasinghe HPV Front Nutr; 2018; 5():100. PubMed ID: 30410884 [TBL] [Abstract][Full Text] [Related]
17. 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]
18. Stabilization of anthocyanins in blackberry juice by glutathione fortification. Stebbins NB; Howard LR; Prior RL; Brownmiller C; Mauromoustakos A Food Funct; 2017 Oct; 8(10):3459-3468. PubMed ID: 28876355 [TBL] [Abstract][Full Text] [Related]