Results 201 to 210 of about 14,692 (226)

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  

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  

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

Preparation of an indicator film based on pectin, sodium alginate, and xanthan gum containing blueberry anthocyanin extract and its application in blueberry freshness monitoring

Heliyon, 2023
exaly  

Blueberry

2010
Brenda Langton, Margaret Stuart
openaire   +1 more source

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

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

Blueberries

Critical Quarterly, 2002
openaire   +1 more source

Blueberry.

2000
K. S. Delaplane, D. F. Mayer
openaire   +1 more source