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245 related items for PubMed ID: 23046518

  • 1. 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
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  • 2. Flavonol glycosides and other phenolic compounds in buds and leaves of different varieties of black currant (Ribes nigrum L.) and changes during growing season.
    Liu P, Kallio H, Yang B.
    Food Chem; 2014 Oct 01; 160():180-9. PubMed ID: 24799225
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  • 3. Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC-DAD-ESI-MSn.
    Gavrilova V, Kajdzanoska M, Gjamovski V, Stefova M.
    J Agric Food Chem; 2011 Apr 27; 59(8):4009-18. PubMed ID: 21401099
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  • 4. Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue.
    Sandell M, Laaksonen O, Järvinen R, Rostiala N, Pohjanheimo T, Tiitinen K, Kallio H.
    J Agric Food Chem; 2009 May 13; 57(9):3718-28. PubMed ID: 19317461
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  • 5. 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
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  • 6. High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: ribes species.
    Määttä KR, Kamal-Eldin A, Törrönen AR.
    J Agric Food Chem; 2003 Nov 05; 51(23):6736-44. PubMed ID: 14582969
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  • 9. 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
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  • 11. Flavonol Glycosides in Currant Leaves and Variation with Growth Season, Growth Location, and Leaf Position.
    Yang W, Alanne AL, Liu P, Kallio H, Yang B.
    J Agric Food Chem; 2015 Oct 28; 63(42):9269-76. PubMed ID: 26448427
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  • 13. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I, Bello C, De Rossi A, Corradini D.
    J Agric Food Chem; 2008 Oct 08; 56(19):8801-8. PubMed ID: 18781764
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  • 15. 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
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  • 17. Identification and quantification of free, conjugate and total phenolic compounds in leaves of 20 sweetpotato cultivars by HPLC-DAD and HPLC-ESI-MS/MS.
    Luo C, Wang X, Gao G, Wang L, Li Y, Sun C.
    Food Chem; 2013 Dec 01; 141(3):2697-706. PubMed ID: 23871013
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  • 18. Direct identification of phenolic constituents in Boldo Folium (Peumus boldus Mol.) infusions by high-performance liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry.
    Simirgiotis MJ, Schmeda-Hirschmann G.
    J Chromatogr A; 2010 Jan 22; 1217(4):443-9. PubMed ID: 20022332
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  • 19. 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
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  • 20. 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
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