Results 81 to 90 of about 834,508 (192)
The Depositional Record, Volume 12, Issue 1, February 2026.X‐ray CT and microscopic analysis of glaciogenic mud provide insight into the deposits of sediment‐laden density flows and reveal that strata comprise two microtextural motifs. The deposits of bottom‐hugging hyperpycnal flows and slope‐failure‐related turbidity currents are characterised by laterally continuous, sharply bounded silt‐rich and clay‐rich ...
Omar N. Al‐Mufti +3 more
wiley +1 more source
Development of Process for Analyzing Anthocyanin Contents in Bilberries [PDF]
, 2017 This thesis was conducted as a part of the Industry Nordic project, which aims at increasing the use of non wood forest products (NWFP) and especially developing the Nordic berry business. The company Marja Bothnia Berries Oy Ltd.
Lieskoski, Sami
core
Dietary anthocyanins and insulin resistance: When food becomes a medicine [PDF]
, 2017 Insulin resistance is an abnormal physiological state that occurs when insulin from pancreatic β-cells is unable to trigger a signal transduction pathway in target organs such as the liver, muscles and adipose tissues.
Achrekar +16 more
core +2 more sources
Crop Science, Volume 66, Issue 1, January/February 2026.Abstract Elderberries (Sambucus spp.) have been valued as food and medicine around the world for millennia. Elderberry products are experiencing an increase in demand as ongoing research substantiates their putative health benefits. European elderberries (Sambucus nigra subsp. nigra) are an established industry in Europe and are often imported into the
Elizabeth Prenger +2 more
wiley +1 more source
The certification of the activity concentration of the radionuclides 137Cs, 90Sr and 40K in wild berries: IRMM-426 [PDF]
, 2015 This report describes the production of CRM IRMM-426, a dried bilberry material certified for the radionuclide activity concentrations of 137Cs, 90Sr and 40K. The material was produced following ISO Guide 34:2009.
ALTZITZOGLOU Timotheos +14 more
core +1 more source
Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction [PDF]
, 2020 Currently, açai is one of the most important fruits present in the world. Several studies have demonstrated its high content in phenolic compounds and anthocyanins.
Aliaño González, María José +7 more
core +1 more source
Huckleberry Habitat and Its Influence on Two Small Populations of Grizzly Bears (Ursus arctos)
Ecology and Evolution, Volume 16, Issue 1, January 2026.We modeled habitat of an important seasonal food item for two Threatened (United States Endangered Species Act) populations of grizzly bears. Our findings suggest that huckleberry habitat is not limiting but does have the potential to influence population density, dispersal/range expansion, energetics, and body size.
Justin E. Teisberg +5 more
wiley +1 more source
An Energetic Tradeoff Best Explains Parturition Timing in Grizzly Bears
Ecology and Evolution, Volume 16, Issue 1, January 2026.Capitalizing on latitudinal denning‐chronology variation among four grizzly bear populations in interior North America, and using grizzly bear parturition dates (27 Dec–28 Feb) previously predicted from anomalous daily motion counts, we found evidence supporting the hypothesis that birth is optimally timed relative to den exit to balance an energetic ...
Cecily M. Costello +14 more
wiley +1 more source
CHARACTERISTICS OF Valdensia heterodoxa Peyr. AS AN Ericaceae PATHOGEN IN POLAND
Acta Scientiarum Polonorum: Hortorum Cultus, 2017 Valdensia heterodoxa as a parasitic fungus was observed on Ericaceae family plants i.e. blueberry (Vaccinium corymbosum L.), bilberry (V. myrtillus L.) and lingonberry (V. vitis-idaea L.).
Wojciech Kukuła +3 more
doaj
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source