Results 121 to 130 of about 3,167 (183)

Determination of main lipids and volatile compounds in unconventional cold-pressed seed oils through chromatographic techniques. [PDF]

J Food Sci
Rigano F, Vento F, Cafarella C, Trovato E, Trozzi A, Dugo P, Mondello L.   +6 more
europepmc   +1 more source

Individual Responses to Repeated Dosing with Anthocyanin-Rich New Zealand Blackcurrant Extract During High-Intensity Intermittent Treadmill Running in Active Males. [PDF]

Nutrients
Perkins IC, Blacker SD, Willems MET.
europepmc   +1 more source

Physiological Effects of Blackcurrant Anthocyanins

Physiological Effects of Blackcurrant Anthocyanins
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Lipase-mediated hydrolysis of blackcurrant oil

Enzyme and Microbial Technology, 2000
Four commercially available lipases, both free and immobilized, were tested for their ability to catalyze hydrolysis of blackcurrant (Ribes nigrum) oil using two different approaches. The lipase from Mucor miehei was studied free and immobilized in two different ways.
Katerina Demnerova, Karel Stransky
exaly   +3 more sources

Galling and reversion disease incidence in a range of blackcurrant genotypes, differing in resistance to the blackcurrant gall mite (Cecidophyopsis ribis) and blackcurrant reversion disease

Annals of Applied Biology, 1998
Summary.An assessment was made of the response of 10 blackcurrant genotypes, differing in resistance to the agent of blackcurrant reversion disease (BRD) and to its gall mite vector, in field trials in Scotland and Finland over 5 yr. At each location, the 10 genotypes were planted in plots containing infector plants with high inoculum levels of the two
Jones, A. T., Brennan, Rex M., McGavin, Wendy, Lemmetty, Anne   +3 more
exaly   +2 more sources

Qualitative comparison of blackcurrant and blackcurrant—whey beverages

Food Science and Technology International, 2011
This study provides a qualitative comparison of blackcurrant and blackcurrant—whey beverages over a 12-month storage period. The amount of extract in the beverages was established as 12%, of which 25% was blackcurrant concentrate. Acid whey was used for the production of blackcurrant—whey beverages.
G, Jaworska, M, Sady, T, Grega, E, Bernaś, K, Pogoń   +4 more
openaire   +2 more sources

Endosulfan residues on blackcurrants

Journal of the Science of Food and Agriculture, 1967
AbstractFruit and leaves of blackcurrant bushes, from commercial and trial plots that had been sprayed with endosulfan, were examined for the presence of the two endosulfan isomers and for ‘endosulfan sulphate’. Total residues of these three compounds on commercially grown fruit in England did not exceed 1 ppm.
R. B. Harrison, J. H. A. Ruzicka, J. O'G. Tatton   +2 more
openaire   +1 more source

BLACKCURRANT BREEDING IN FINLAND

Acta Horticulturae, 1989
V ...
Hietaranta, Tarja, Hiirsalmi, Heimo
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