Results 11 to 20 of about 202,731 (355)

Wood Fiber-Based Growing Media for Strawberry Cultivation: Effects of Incorporation of Peat and Compost

Horticulturae, 2022
Cultivation of strawberries in greenhouses and polytunnels is increasing, and new sustainable growing media are needed to replace peat and coconut coir.
Siv M. Aurdal, Tomasz L. Woznicki, Trond Knapp Haraldsen, Krzysztof Kusnierek, Anita Sønsteby, Siv Fagertun Remberg   +5 more
doaj   +1 more source

The Visibility of Changes in the Antioxidant Compound Profiles of Strawberry and Raspberry Fruits Subjected to Different Storage Conditions Using ATR-FTIR and Chemometrics

Antioxidants, 2023
Strawberry cultivars Portola and Enduro, as well as raspberry cultivars Enrosadira and Kwazi, were evaluated for their antioxidant potential after treatment with gaseous ozone and different refrigeration storage conditions. Their antioxidant capacity was
Monika Sachadyn-Król, Iwona Budziak-Wieczorek, Izabella Jackowska   +2 more
doaj   +1 more source

The Berry paradox [PDF]

Complexity, 1995
Lecture given Wednesday 27 October 1993 at a Physics -- Computer Science Colloquium at the University of New Mexico. The lecture was videotaped; this is an edited transcript. It also incorporates remarks made at the Limits to Scientific Knowledge meeting held at the Santa Fe Institute 24--26 May 1994.
openaire   +4 more sources

An Epidemiological Study Report on the Antioxidant and Phenolic Content of Selected Mediterranean Functional Foods, Their Consumption Association with the Body Mass Index, and Consumers Purchasing Behavior in a Sample of Healthy Greek Adults

Applied Sciences, 2021
Functional food consumption is shown to have a positive effect on anthropometric parameters and human health promotion. In addition, consumers seem to be more interested in food choices, that may have a positive effect on their health.
Aikaterini Kandyliari, Ioannis-Nektarios Elmaliklis, Olga Kontopoulou, Marianna Tsafkopoulou, Georgios Komninos, Christina Ntzatha, Andreas Petsas, Haralabos C. Karantonis, Antonios E. Koutelidakis   +8 more
doaj   +1 more source

Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSⁿ) and Their Antioxidant and Antimicrobial Activity

Foods, 2020
Fruits are a valuable source of phytochemicals. However, there is little detailed information about the compounds contained in fruit wines. In this study, wines from six different berries were analyzed using HPLC-DAD-ESI-MSn.
Agata Czyżowska, Agnieszka Wilkowska, Agnieszka Staszczak (Mianowska), Agnieszka Nowak   +3 more
doaj   +1 more source

A mixture of Nordic berries improves cognitive function, metabolic function and alters the gut microbiota in C57Bl/6J male mice

Frontiers in Nutrition, 2023
Our diets greatly influence our health. Multiple lines of research highlight the beneficial properties of eating berries and fruits. In this study, a berry mixture of Nordic berries previously identified as having the potential to improve memory was ...
Fang Huang, Fang Huang, Nittaya Marungruang, Isak Martinsson, Lluís Camprubí Ferrer, Thao Duy Nguyen, Thamani Freedom Gondo, Eva Nordberg Karlsson, Tomas Deierborg, Rickard Öste, Lovisa Heyman-Lindén, Lovisa Heyman-Lindén   +11 more
doaj   +1 more source

OXIDATIVE CHANGES OF LIPIDS, PROTEINS AND ANTIOXIDANTS IN YOGURT DURING THE SHELF LIFE [PDF]

, 2017
Background: Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Results: Total
Bellamio, Marco, Bindoli, Alberto, Citta, Anna, Feller, Emiliano, Folda, Alessandra, Rigobello, MARIA PIA, Scalcon, Valeria, Scutari, Guido   +7 more
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Food Tailoring bilberry powder functionality by processing: effects of preprocessing. [PDF]

, 2019
Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients.
Alminger, Marie, Andlid, Thomas, Barbosa, Gabriel, Ehrnell, Maria, Eliasson, Lovisa, H\uf6glund, Evelina   +5 more
core   +2 more sources

Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables

Beverages, 2020
Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem.
Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Modestas Ruzauskas, Erika Mozuriene, Marina Cepiene, Vidas Ceplinskas, Gintare Kairaityte, Rasa Lingyte, Laurynas Marciulionis, Ema Monstaviciute, Meda Pikunaite, Migle Smigelskyte, Enrika Vyzaite, Laima Zilinskaite, Romas Ruibys, Elena Bartkiene   +17 more
doaj   +1 more source

Amperometric enzyme sensor to check the total antioxidant capacity of several mixed berries. comparison with two other spectrophotometric and fluorimetric methods [PDF]

, 2015
The aim of this research was to test the correctness of response of a superoxide dismutase amperometric biosensor used for the purpose of measuring and ranking the total antioxidant capacity of several systematically analysed mixed berries.
CAMPANELLA, Luigi, Elisa Mazzone, Maruschka Serone, Riccardo Angeloni, TOMASSETTI, Mauro   +4 more
core   +2 more sources