Results 161 to 170 of about 18,452 (178)

In vitro digestion of the whole blackberry fruit: bioaccessibility, bioactive variation of active ingredients and impacts on human gut microbiota

Food Chemistry, 2022
Xiong Fu, Qiang Huang, Zuman Dou
exaly  

Variation in antioxidant enzyme activity and key gene expression during fruit development of blackberry and blackberry–raspberry hybrids

Food Bioscience, 2023
Yaqiong Wu, Wenlong Wu, Weilin Li
exaly  

Effects of nitrogen application level on the physiological characteristics, yield and fruit quality of blackberry

Scientia Horticulturae, 2023
Yaqiong Wu, Wenlong Wu, Weilin Li
exaly  

Degradation kinetics of anthocyanins in blackberry juice and concentrate

Journal of Food Engineering, 2007
Shi-Ying Xu
exaly  

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

Journal of Agricultural and Food Chemistry, 2012
Luke Howard, Latha Devareddy
exaly  

Antioxidant and antidiabetic activity of blackberry after gastrointestinal digestion and human gut microbiota fermentation

Food Chemistry, 2018
Sunliang Cui, Wei Chen
exaly  

Effects of blackberry juice on growth inhibition of foodborne pathogens and growth promotion of

Food Control, 2014
Serajus Salaheen, Hongshun Yang, Debabrata Biswas   +2 more
exaly  

Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

Journal of Food Science, 2010
Cevdet Demir, Saliha Şahin
exaly  

Antioxidant potential and phenolic profile of blackberry anthocyanin extract followed by human gut microbiota fermentation

Food Research International, 2019
Wei Chen, Vemana Gowd, Tao Bao
exaly  

Identification of ethyl 2-hydroxy-4-methylpentanoate in red wines, a compound involved in blackberry aroma

Food Chemistry, 2012
Philippe Darriet
exaly