Results 101 to 110 of about 15,153 (117)

Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability

Trends in Food Science and Technology, 2021
Trust Beta, Zhi Chai, Wu-Yang Huang
exaly  

Known and potential health benefits and mechanisms of blueberry anthocyanins: A review

Food Bioscience, 2023
Yaqiong Wu, Wenlong Wu, Weilin Li
exaly  

Potential use of atmospheric cold plasma for postharvest preservation of blueberries

Postharvest Biology and Technology, 2021
Jie Zhuang, Xudong Yang, Dongjie Cui
exaly  

Effects of thymol concentration on postharvest diseases and quality of blueberry fruit

Food Chemistry, 2023
Wen Qin, Xinjie Hu
exaly  

Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries

Food Chemistry, 2023
Xueling Gao, Hai-Jun Bi
exaly  

Changes in energy metabolism accompanying pitting in blueberries stored at low temperature

Food Chemistry, 2014
Qian Zhou, Baodong Wei, Shujuan Ji
exaly  

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

Food Chemistry, 2019
Xianjun Meng, Zhicheng Yan, Yuehua Wang
exaly  

Health promoting properties of blueberries: a review

Critical Reviews in Food Science and Nutrition, 2020
Rui M. S. C. Morais, Sara Silva, Conceição Calhau   +2 more
exaly  

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  

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

Journal of Food Measurement and Characterization, 2018
Zhaolin Lv
exaly