Results 181 to 190 of about 31,272 (203)

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  

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  

Effect of Temperature and pH on Stability of Anthocyanin Obtained From Blueberry

Journal of Food Measurement and Characterization, 2018
Zhaolin Lv
exaly  

Blueberry

2007
openaire   +2 more sources

Determination of Anthocyanins in Various Cultivars of Highbush and Rabbiteye Blueberries

Food Chemistry, 2008
George Srzednicki, Virachnee Lohachoompol   +1 more
exaly  

Blueberry

2010
Brenda Langton, Margaret Stuart
openaire   +1 more source

Effect of Chitosan–Aloe Vera Coating on Postharvest Quality of Blueberry (Vaccinium corymbosum) Fruit

Postharvest Biology and Technology, 2016
María L. Flores-López, Joana T. Martins, António Augusto Martins de Oliveira Soares Vicente   +2 more
exaly  

Blueberries

2010
openaire   +1 more source

Composition and Morphology of Cuticular Wax in Blueberry (Vaccinium spp.) Fruits

Food Chemistry, 2017
Shifeng Cao, Haiyan Gao, Hangjun Chen
exaly