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462 related items for PubMed ID: 13129285

  • 1. 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 24; 51(20):5861-6. PubMed ID: 13129285
    [Abstract] [Full Text] [Related]

  • 2. 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 06; 54(18):6564-71. PubMed ID: 16939310
    [Abstract] [Full Text] [Related]

  • 3. Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.).
    McDougall GJ, Gordon S, Brennan R, Stewart D.
    J Agric Food Chem; 2005 Oct 05; 53(20):7878-85. PubMed ID: 16190645
    [Abstract] [Full Text] [Related]

  • 4. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.
    Kapasakalidis PG, Rastall RA, Gordon MH.
    J Agric Food Chem; 2006 May 31; 54(11):4016-21. PubMed ID: 16719528
    [Abstract] [Full Text] [Related]

  • 5. Development and validation of a liquid chromatography tandem mass spectrometry method for simultaneous determination of four anthocyanins in human plasma after black currant anthocyanins ingestion.
    Nakamura Y, Matsumoto H, Morifuji M, Iida H, Takeuchi Y.
    J Agric Food Chem; 2010 Jan 27; 58(2):1174-9. PubMed ID: 20028128
    [Abstract] [Full Text] [Related]

  • 6. 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 23; 54(17):6201-8. PubMed ID: 16910708
    [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 23; 5(10):1613-8. PubMed ID: 21121259
    [Abstract] [Full Text] [Related]

  • 8. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.
    Müller D, Schantz M, Richling E.
    J Food Sci; 2012 Apr 23; 77(4):C340-5. PubMed ID: 22394068
    [Abstract] [Full Text] [Related]

  • 9. Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry.
    Wang H, Race EJ, Shrikhande AJ.
    J Agric Food Chem; 2003 Mar 26; 51(7):1839-44. PubMed ID: 12643639
    [Abstract] [Full Text] [Related]

  • 10. Anthocyanins in berries of ribes including gooseberry cultivars with a high content of acylated pigments.
    Jordheim M, Måge F, Andersen ØM.
    J Agric Food Chem; 2007 Jul 11; 55(14):5529-35. PubMed ID: 17579440
    [Abstract] [Full Text] [Related]

  • 11. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
    Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe E, Jung MY.
    J Food Sci; 2008 Jun 11; 73(5):C378-89. PubMed ID: 18576983
    [Abstract] [Full Text] [Related]

  • 12. 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 15; 141(2):961-6. PubMed ID: 23790874
    [Abstract] [Full Text] [Related]

  • 13. 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 06; 54(18):6554-63. PubMed ID: 16939309
    [Abstract] [Full Text] [Related]

  • 14. Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.
    Lee SG, Vance TM, Nam TG, Kim DO, Koo SI, Chun OK.
    Plant Foods Hum Nutr; 2015 Dec 06; 70(4):427-32. PubMed ID: 26515081
    [Abstract] [Full Text] [Related]

  • 15. 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 06; 16(1):73-81. PubMed ID: 23256443
    [Abstract] [Full Text] [Related]

  • 16. High-performance liquid chromatography with photodiode array detection (HPLC-DAD)/HPLC-mass spectrometry (MS) profiling of anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruíz and Pavón) and their contribution to the overall antioxidant activity.
    Chirinos R, Campos D, Betalleluz I, Giusti MM, Schwartz SJ, Tian Q, Pedreschi R, Larondelle Y.
    J Agric Food Chem; 2006 Sep 20; 54(19):7089-97. PubMed ID: 16968067
    [Abstract] [Full Text] [Related]

  • 17. Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices.
    Li J, Li XD, Zhang Y, Zheng ZD, Qu ZY, Liu M, Zhu SH, Liu S, Wang M, Qu L.
    Food Chem; 2013 Feb 15; 136(3-4):1429-34. PubMed ID: 23194545
    [Abstract] [Full Text] [Related]

  • 18. Absorption and excretion of black currant anthocyanins in humans and watanabe heritable hyperlipidemic rabbits.
    Nielsen IL, Dragsted LO, Ravn-Haren G, Freese R, Rasmussen SE.
    J Agric Food Chem; 2003 Apr 23; 51(9):2813-20. PubMed ID: 12696978
    [Abstract] [Full Text] [Related]

  • 19. Anthocyanin absorption and antioxidant status in pigs.
    Walton MC, Lentle RG, Reynolds GW, Kruger MC, McGhie TK.
    J Agric Food Chem; 2006 Oct 04; 54(20):7940-6. PubMed ID: 17002474
    [Abstract] [Full Text] [Related]

  • 20. Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice.
    Hillebrand S, Schwarz M, Winterhalter P.
    J Agric Food Chem; 2004 Dec 01; 52(24):7331-8. PubMed ID: 15563216
    [Abstract] [Full Text] [Related]


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