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Journal Abstract Search

342 related items for PubMed ID: 35174684

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  • 4. Are Processed Bilberry Products a Good Source of Phenolics?
    Zorenc Z, Veberic R, Mikulic-Petkovsek M.
    J Food Sci; 2018 Jul; 83(7):1856-1861. PubMed ID: 29905949
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  • 5. Influence of Different Fermentation Strategies on the Phenolic Profile of Bilberry Wine (Vaccinium myrtillus L.).
    Behrends A, Weber F.
    J Agric Food Chem; 2017 Aug 30; 65(34):7483-7490. PubMed ID: 28749662
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  • 6. High-performance liquid chromatography for the analytical characterization of anthocyanins in Vaccinium myrtillus L. (bilberry) fruit and food products.
    Benvenuti S, Brighenti V, Pellati F.
    Anal Bioanal Chem; 2018 Jun 30; 410(15):3559-3571. PubMed ID: 29428993
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  • 9. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.
    Müller D, Schantz M, Richling E.
    J Food Sci; 2012 Apr 30; 77(4):C340-5. PubMed ID: 22394068
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  • 11. Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD.
    Liu S, Marsol-Vall A, Laaksonen O, Kortesniemi M, Yang B.
    J Agric Food Chem; 2020 Jul 22; 68(29):7734-7744. PubMed ID: 32609509
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  • 19. Study of diversity of anthocyanin composition in bilberry (Vaccinium myrtillus L.) fruits.
    Burdulis D, Ivanauskas L, Dirse V, Kazlauskas S, Razukas A.
    Medicina (Kaunas); 2007 Jul 22; 43(12):971-7. PubMed ID: 18182842
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