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Journal Abstract Search

183 related items for PubMed ID: 22316303

  • 1. The influence of early yield on the accumulation of major taste and health-related compounds in black and red currant cultivars (Ribes spp.).
    Milivojevic J, Slatnar A, Mikulic-Petkovsek M, Stampar F, Nikolic M, Veberic R.
    J Agric Food Chem; 2012 Mar 14; 60(10):2682-91. PubMed ID: 22316303
    [Abstract] [Full Text] [Related]

  • 2. 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 04; 60(26):6581-93. PubMed ID: 22681333
    [Abstract] [Full Text] [Related]

  • 3. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
    Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L.
    Food Chem; 2019 Jun 30; 284():323-333. PubMed ID: 30744864
    [Abstract] [Full Text] [Related]

  • 4. Composition of sugars, organic acids, and total phenolics in 25 wild or cultivated berry species.
    Mikulic-Petkovsek M, Schmitzer V, Slatnar A, Stampar F, Veberic R.
    J Food Sci; 2012 Oct 30; 77(10):C1064-70. PubMed ID: 22924969
    [Abstract] [Full Text] [Related]

  • 5. Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum.
    Tabart J, Kevers C, Evers D, Dommes J.
    J Agric Food Chem; 2011 May 11; 59(9):4763-70. PubMed ID: 21417457
    [Abstract] [Full Text] [Related]

  • 6. Effects of latitude and weather conditions on phenolic compounds in currant (Ribes spp.) cultivars.
    Yang B, Zheng J, Laaksonen O, Tahvonen R, Kallio H.
    J Agric Food Chem; 2013 Apr 10; 61(14):3517-32. PubMed ID: 23480522
    [Abstract] [Full Text] [Related]

  • 7. Phenols and ascorbic acid in black currants (Ribes nigrum L.): variation due to genotype, location, and year.
    Vagiri M, Ekholm A, Öberg E, Johansson E, Andersson SC, Rumpunen K.
    J Agric Food Chem; 2013 Oct 02; 61(39):9298-306. PubMed ID: 24011264
    [Abstract] [Full Text] [Related]

  • 8. 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 04; 54(20):7530-8. PubMed ID: 17002418
    [Abstract] [Full Text] [Related]

  • 9. Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.).
    Maatta K, Kamal-Eldin A, Törrönen R.
    Antioxid Redox Signal; 2001 Dec 04; 3(6):981-93. PubMed ID: 11813993
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant capacity of black currant varies with organ, season, and cultivar.
    Tabart J, Kevers C, Pincemail J, Defraigne JO, Dommes J.
    J Agric Food Chem; 2006 Aug 23; 54(17):6271-6. PubMed ID: 16910719
    [Abstract] [Full Text] [Related]

  • 11. Black Queens of Fruits: Chemical Composition of Blackberry (Rubus subg. rubus Watson) and Black Currant (Ribes nigrum L.) Cultivars Selected in Serbia.
    Karaklajic-Stajic Z, Tomic J, Pesakovic M, Paunovic SM, Stampar F, Mikulic-Petkovsek M, Grohar MC, Hudina M, Jakopic J.
    Foods; 2023 Jul 21; 12(14):. PubMed ID: 37509867
    [Abstract] [Full Text] [Related]

  • 12. 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 23; 57(24):11528-36. PubMed ID: 19928765
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. 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 27; 59(8):3632-40. PubMed ID: 21401036
    [Abstract] [Full Text] [Related]

  • 15. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries.
    Borges G, Degeneve A, Mullen W, Crozier A.
    J Agric Food Chem; 2010 Apr 14; 58(7):3901-9. PubMed ID: 20000747
    [Abstract] [Full Text] [Related]

  • 16. Changes in fruit quality parameters of four Ribes species during ripening.
    Mikulic-Petkovsek M, Rescic J, Schmitzer V, Stampar F, Slatnar A, Koron D, Veberic R.
    Food Chem; 2015 Apr 15; 173():363-74. PubMed ID: 25466034
    [Abstract] [Full Text] [Related]

  • 17. Ascorbate pool, sugars and organic acids in black currant (Ribes nigrum L.) berries are strongly influenced by genotype and post-flowering temperature.
    Woznicki TL, Sønsteby A, Aaby K, Martinsen BK, Heide OM, Wold AB, Remberg SF.
    J Sci Food Agric; 2017 Mar 15; 97(4):1302-1309. PubMed ID: 27328984
    [Abstract] [Full Text] [Related]

  • 18. 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 11; 57(5):2022-9. PubMed ID: 19209908
    [Abstract] [Full Text] [Related]

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  • 20. An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant ( Ribes nigrum L.).
    Vagiri M, Ekholm A, Andersson SC, Johansson E, Rumpunen K.
    J Agric Food Chem; 2012 Oct 24; 60(42):10501-10. PubMed ID: 23046518
    [Abstract] [Full Text] [Related]

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