Results 11 to 20 of about 33 (28)

Structure and function of blueberry anthocyanins: A review of recent advances

Journal of Functional Foods, 2022
Wenjuan Yang, Yuxi Guo, Xuefeng Chen
exaly  

Effects of α-casein and β-casein on the stability, antioxidant activity and bioaccessibility of blueberry anthocyanins with an in vitro simulated digestion

Food Chemistry, 2021
Yuxi Lang, Bin Li, Er Sheng Gong
exaly  

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

Journal of Food Composition and Analysis, 2022
Lixue Kuang, Haifei Li, Guofeng Xu
exaly  

Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review

Bioresource Technology, 2021
Yuwen Zhou, Raveendran Sindhu, Anil Kumar Patel   +2 more
exaly  

Growth and physiological characteristics of four blueberry cultivars under different high soil pH treatments

Environmental and Experimental Botany, 2022
Yaqiong Wu, Chunhong Zhang, Wenlong Wu   +2 more
exaly  

Transcriptome Analysis Revealed the Mechanism by Which Exogenous ABA Increases Anthocyanins in Blueberry Fruit During Veraison

Frontiers in Plant Science, 2021
Wenlong Wu, Weilin Li
exaly  

Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits

LWT - Food Science and Technology, 2021
Weijie Wu, Yanchao Han, Haiyan Gao
exaly  

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

Food Chemistry, 2019
Xiyun Sun, Zhicheng Yan, Yuehua Wang
exaly  

High Risk Blueberry Viruses by Region in North America; Implications for Certification, Nurseries, and Fruit Production

Viruses, 2018
Robert R Martin, Ioannis E Tzanetakis
exaly  

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

Journal of Food Measurement and Characterization, 2018
Yue Pan, Zhaolin Lv
exaly