Results 151 to 160 of about 3,167 (183)

POLYPHENOLIC COMPOUNDS IN BLACKCURRANTS

Acta Horticulturae, 2012
K. Rumpunen, M. Vagiri, A. Ekholm
openaire   +1 more source

Flavor compounds in blackcurrant berries: Multivariate analysis of datasets obtained with natural variability and various experimental parameters

LWT - Food Science and Technology, 2022
Laurence Dujourdy, Nathalie Cayot
exaly  

Blackcurrant Allergy

Journal of Allergy and Clinical Immunology, 2006
openaire   +1 more source

Crown Gall on Blackcurrant

Journal of Phytopathology, 1977
S. Süle, B. Sass
openaire   +1 more source

Fractionation and characterisation of dietary fibre from blackcurrant pomace

Food Hydrocolloids, 2018
Vassilis Kontogiorgos, Katerina Alba, Andrew Laws   +2 more
exaly  

Fanta Blackcurrant

Wasafiri, 2017
openaire   +1 more source

Polyphenolic constituents of blackcurrant seed residue

Food Chemistry, 2003
Yinrong Lu
exaly  

Changing the content of phenolic compounds as the response of blackcurrant (Ribes nigrum L.) leaves after blackcurrant leaf midge (Dasineura tetensi Rübs.) infestation

Plant Physiology and Biochemistry, 2016
Jan Oszmiański, Wojciech Piotrowski, Aneta Wojdyło   +2 more
exaly  

Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice

International Journal of Molecular Sciences, 2015
Huseyin Ayvaz, Zoriţa Diaconeasa, Carmen Socaciu   +2 more
exaly  

Absorption of Anthocyanin Rutinosides after Consumption of a Blackcurrant (Ribes nigrum L.) Extract

Journal of Agricultural and Food Chemistry, 2019
Elke Richling, TERESA Röhrig
exaly