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Journal Abstract Search

353 related items for PubMed ID: 29038797

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  • 22. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties.
    Grobelna A, Kalisz S, Kieliszek M.
    Biomolecules; 2019 Nov 17; 9(11):. PubMed ID: 31744240
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  • 27. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
    Nowak D, Gośliński M, Szwengiel A.
    J Sci Food Agric; 2017 Jun 17; 97(8):2657-2663. PubMed ID: 27739084
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  • 29. Impact Mineralization of Chokeberry and Cranberry Fruit Juices Using a New Functional Additive on the Protection of Bioactive Compounds and Antioxidative Properties.
    Lachowicz S, Oszmiański J, Wilczyńska M, Zaguła G, Saletnik B, Puchalski C.
    Molecules; 2020 Feb 04; 25(3):. PubMed ID: 32033071
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  • 30. Change of bioactive properties, spectral reflectance, and color characteristics of European cranberry (Viburnum opulus L.) juice as affected by foam mat drying technique.
    Günaydın S, Çetin N, Sağlam C, Karaman K.
    Sci Rep; 2024 Oct 03; 14(1):22974. PubMed ID: 39363007
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  • 31. Composition of polyphenols and antioxidant activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing.
    Li C, Feng J, Huang WY, An XT.
    J Agric Food Chem; 2013 Jan 23; 61(3):523-31. PubMed ID: 23268789
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  • 32. Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage.
    Roidoung S, Dolan KD, Siddiq M.
    Food Res Int; 2017 Apr 23; 94():29-35. PubMed ID: 28290364
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  • 33. Formulation of protein-polyphenol particles for applications in food systems.
    Diaz JT, Foegeding EA, Lila MA.
    Food Funct; 2020 Jun 24; 11(6):5091-5104. PubMed ID: 32469017
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  • 37. Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases.
    Neto CC.
    Mol Nutr Food Res; 2007 Jun 24; 51(6):652-64. PubMed ID: 17533651
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  • 38. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
    Dorris MR, Voss DM, Bollom MA, Krawiec-Thayer MP, Bolling BW.
    J Food Sci; 2018 Apr 24; 83(4):911-921. PubMed ID: 29574726
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