Results 311 to 320 of about 92,273 (334)

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

Journal of Food Measurement and Characterization, 2018
Zhaolin Lv
exaly  

Blueberry

2011
Lisa Rowland, James Hancock, Nahla Bassil   +2 more
openaire   +1 more source

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

Food Chemistry, 2017
Xin-Bo Guo, Tong Li, Xiong Fu
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 R Howard
exaly  

Factor analysis and cluster analysis of mineral elements contents in different blueberry cultivars

Journal of Food Composition and Analysis, 2022
exaly  

blueberry

2007
openaire   +2 more sources

Cronobacter sakazakii reduction by blueberry proanthocyanidins

Food Microbiology, 2014
Amy B Howell
exaly  

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

Food Chemistry, 2020
Xusheng Li, Wei-Bin Bai, Hosahalli S Ramaswamy   +2 more
exaly  

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

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

Blueberry

2016
openaire   +1 more source