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Journal Abstract Search

157 related items for PubMed ID: 24011264

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  • 6. 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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  • 9. Biochemical profiling and chemometric analysis of seventeen UK-grown black currant cultivars.
    Bordonaba JG, Terry LA.
    J Agric Food Chem; 2008 Aug 27; 56(16):7422-30. PubMed ID: 18642846
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  • 10. The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types.
    Hallmann E.
    J Sci Food Agric; 2012 Nov 27; 92(14):2840-8. PubMed ID: 22351383
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  • 14. Application of HPLC-PDA-MS metabolite profiling to investigate the effect of growth temperature and day length on blackcurrant fruit.
    Allwood JW, Woznicki TL, Xu Y, Foito A, Aaby K, Sungurtas J, Freitag S, Goodacre R, Stewart D, Remberg SF, Heide OM, Sønsteby A.
    Metabolomics; 2019 Jan 08; 15(1):12. PubMed ID: 30830439
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  • 15. [Biologically active substances of black currant of new varieties].
    Miasishcheva NV, Artemova EN.
    Vopr Pitan; 2013 Jan 08; 82(5):68-71. PubMed ID: 24640163
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  • 16. 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. 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
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  • 19. Accumulation of anthocyanins and flavonols in black currants (Ribes nigrum L.) by pre-harvest methyl jasmonate treatments.
    Flores G, Ruiz Del Castillo ML.
    J Sci Food Agric; 2016 Sep 11; 96(12):4026-31. PubMed ID: 26694740
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  • 20. 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
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