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317 related items for PubMed ID: 31927206
1. Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules. Romero-González J, Shun Ah-Hen K, Lemus-Mondaca R, Muñoz-Fariña O. Food Chem; 2020 May 30; 313():126115. PubMed ID: 31927206 [Abstract] [Full Text] [Related]
2. The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility. Fredes C, Becerra C, Parada J, Robert P. Molecules; 2018 May 20; 23(5):. PubMed ID: 29783783 [Abstract] [Full Text] [Related]
3. Evaluation of phenolic profiles and antioxidant capacity of maqui (Aristotelia chilensis) berries and their relationships to drying methods. Quispe-Fuentes I, Vega-Gálvez A, Aranda M. J Sci Food Agric; 2018 Aug 20; 98(11):4168-4176. PubMed ID: 29417999 [Abstract] [Full Text] [Related]
4. Anthocyanin profiling of wild maqui berries (Aristotelia chilensis [Mol.] Stuntz) from different geographical regions in Chile. Fredes C, Yousef GG, Robert P, Grace MH, Lila MA, Gómez M, Gebauer M, Montenegro G. J Sci Food Agric; 2014 Oct 20; 94(13):2639-48. PubMed ID: 24497378 [Abstract] [Full Text] [Related]
5. Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice. Brauch JE, Buchweitz M, Schweiggert RM, Carle R. Food Chem; 2016 Jan 01; 190():308-316. PubMed ID: 26212975 [Abstract] [Full Text] [Related]
6. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powder. Estupiñan DC, Schwartz SJ, Garzón GA. J Food Sci; 2011 Jan 01; 76(1):S26-34. PubMed ID: 21535712 [Abstract] [Full Text] [Related]
7. Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz). Escribano-Bailón MT, Alcalde-Eon C, Muñoz O, Rivas-Gonzalo JC, Santos-Buelga C. Phytochem Anal; 2006 Jan 01; 17(1):8-14. PubMed ID: 16454470 [Abstract] [Full Text] [Related]
8. Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment. Brauch JE, Kroner M, Schweiggert RM, Carle R. J Agric Food Chem; 2015 Oct 07; 63(39):8705-14. PubMed ID: 26338479 [Abstract] [Full Text] [Related]
10. Microencapsulation of extracts of bioactive compounds obtained from acerola (Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. Rezende YRRS, Nogueira JP, Narain N. Food Chem; 2018 Jul 15; 254():281-291. PubMed ID: 29548455 [Abstract] [Full Text] [Related]
11. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients. Lachowicz S, Michalska-Ciechanowska A, Oszmiański J. Molecules; 2020 Apr 15; 25(8):. PubMed ID: 32326580 [Abstract] [Full Text] [Related]
12. Evaluation of protective effect of different dietary fibers on polyphenolic profile stability of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion. Viuda-Martos M, Lucas-Gonzalez R, Ballester-Costa C, Pérez-Álvarez JA, Muñoz LA, Fernández-López J. Food Funct; 2018 Jan 24; 9(1):573-584. PubMed ID: 29265144 [Abstract] [Full Text] [Related]
13. Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry. Genskowsky E, Puente LA, Pérez-Álvarez JA, Fernández-López J, Muñoz LA, Viuda-Martos M. J Sci Food Agric; 2016 Sep 24; 96(12):4235-42. PubMed ID: 26781384 [Abstract] [Full Text] [Related]
14. Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin. Gomes J, Serrano C, Oliveira C, Dias A, Moldão M. Acta Sci Pol Technol Aliment; 2021 Sep 24; 20(1):79-92. PubMed ID: 33449522 [Abstract] [Full Text] [Related]
15. Effect of wall material on the antioxidant activity and physicochemical properties of Rubus fruticosus juice microcapsules. Díaz DI, Beristain CI, Azuara E, Luna G, Jimenez M. J Microencapsul; 2015 Sep 24; 32(3):247-54. PubMed ID: 26006741 [Abstract] [Full Text] [Related]
16. Polyphenols and antioxidant activity of calafate ( Berberis microphylla ) fruits and other native berries from Southern Chile. Ruiz A, Hermosín-Gutiérrez I, Mardones C, Vergara C, Herlitz E, Vega M, Dorau C, Winterhalter P, von Baer D. J Agric Food Chem; 2010 May 26; 58(10):6081-9. PubMed ID: 20438111 [Abstract] [Full Text] [Related]
17. Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents. Kuck LS, Noreña CP. Food Chem; 2016 Mar 01; 194():569-76. PubMed ID: 26471594 [Abstract] [Full Text] [Related]
18. Antioxidant and anti-inflammatory activities of freeze-dried grapefruit phenolics as affected by gum arabic and bamboo fibre addition and microwave pretreatment. García-Martínez E, Andújar I, Yuste Del Carmen A, Prohens J, Martínez-Navarrete N. J Sci Food Agric; 2018 Jun 01; 98(8):3076-3083. PubMed ID: 29194637 [Abstract] [Full Text] [Related]
19. Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules. Norkaew O, Thitisut P, Mahatheeranont S, Pawin B, Sookwong P, Yodpitak S, Lungkaphin A. Food Chem; 2019 Oct 01; 294():493-502. PubMed ID: 31126492 [Abstract] [Full Text] [Related]
20. Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract. Tolun A, Artik N, Altintas Z. Food Chem; 2020 Jan 01; 302():125347. PubMed ID: 31430631 [Abstract] [Full Text] [Related] Page: [Next] [New Search]