Results 201 to 210 of about 14,689 (223)

Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

Food Chemistry, 2019
Xianjun Meng, Zhicheng Yan, Wang Yuehua   +2 more
exaly  

BLUEBERRY

2023
openaire   +2 more sources

Effect of temperature and pH on stability of anthocyanin obtained from blueberry

Journal of Food Measurement and Characterization, 2018
Zhaolin Lv
exaly  

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

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

Blueberry

2007
openaire   +2 more sources

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
Lukie Howard, Xianli Wu, Ramesh C Khanal   +2 more
exaly  

Cronobacter sakazakii reduction by blueberry proanthocyanidins

Food Microbiology, 2014
D Dsouza, Amy Howell, Snehal Joshi
exaly  

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

Journal of Food Science, 2010
Ligia Marczak, Isabel Cristina Tessaro
exaly  

Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis

Food Control, 2014
Cheng-An Hwang, Vivian C H Wu, Xiaohong Sun   +2 more
exaly  

Blueberry

2010
Brenda Langton, Margaret Stuart
openaire   +1 more source