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Journal Abstract Search

226 related items for PubMed ID: 14617862

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  • 2. 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
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  • 3. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
    Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.
    Medicina (Kaunas); 2003 Sep 24; 39 Suppl 2():104-12. PubMed ID: 14617869
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  • 4. [Instant drinks based on extracts of Japan sea brown algae and fruit and berry juices as functional products].
    Tabakaev AV, Tabakaeva OV.
    Vopr Pitan; 2022 Sep 24; 91(4):107-114. PubMed ID: 36136952
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  • 5. 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
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  • 6. Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
    Dobson G, McDougall GJ, Stewart D, Cubero MÁ, Karjalainen RO.
    J Food Sci; 2017 Jan 06; 82(1):44-52. PubMed ID: 27918614
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  • 7. 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
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  • 10. Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability.
    Bolling BW, Taheri R, Pei R, Kranz S, Yu M, Durocher SN, Brand MH.
    Food Chem; 2015 Nov 15; 187():189-96. PubMed ID: 25977015
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  • 11. 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 11; 61(36):8581-8. PubMed ID: 23941506
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  • 12. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
    Mäkilä L, Laaksonen O, Kallio H, Yang B.
    Food Chem; 2017 Apr 15; 221():422-430. PubMed ID: 27979223
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  • 17. Downstream valorization and comprehensive two-dimensional liquid chromatography-based chemical characterization of bioactives from black chokeberries (Aronia melanocarpa) pomace.
    Brazdauskas T, Montero L, Venskutonis PR, Ibañez E, Herrero M.
    J Chromatogr A; 2016 Oct 14; 1468():126-135. PubMed ID: 27658379
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