Results 111 to 117 of about 15,133 (117)

Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry ( spp.)

Food Chemistry, 2017
Tong Li, Xiong Fu, Xinbo Guo
exaly  

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its - anti-oxidant capacity

Food Chemistry, 2020
Hosahalli Ramaswamy, Weibin Bai, Xusheng Li   +2 more
exaly  

Antimicrobial effect of blueberry ( L.) extracts against the growth of and Enteritidis

Food Control, 2014
Vivian C H Wu, Qingchao XIE, Xiaohong Sun   +2 more
exaly  

Purified Blueberry Anthocyanins and Blueberry Juice Alter Development of Obesity in Mice Fed an Obesogenic High-Fat Diet†

Journal of Agricultural and Food Chemistry, 2010
Luke Howard, Xianli Wu, Ronald L Prior
exaly  

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

Journal of Food Science, 2010
Ligia Damasceno Ferreira Marczak, Isabel Cristina Tessaro, Caciano Pelayo Zapata Norena   +2 more
exaly  

Composition of phenolic compounds and antioxidant activity in the leaves of blueberry cultivars

Journal of Functional Foods, 2015
Shan-Shan Li, Liangsheng Wang, Lijin Wang   +2 more
exaly  

Effect of co-fermentation of non- yeasts with on the quality and flavor of blueberry wine

Food Research International
Guiming Fu, Yin Wan, Wenqin Cai
exaly