Results 21 to 28 of about 33 (28)

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

Food Chemistry, 2017
Huailing Wang, Xinbo Guo, Tong Li
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
Ronald L Prior, Ramesh C Khanal, Xianli Wu   +2 more
exaly  

Cronobacter sakazakii reduction by blueberry proanthocyanidins

Food Microbiology, 2014
Snehal S Joshi, Amy B Howell, Doris H D'Souza   +2 more
exaly  

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

Food Chemistry, 2020
Xusheng Li, Kaiyun  Wu, Jianxia Sun   +2 more
exaly  

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

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

Antimicrobial effect of blueberry (Vaccinium corymbosum L.) extracts against the growth of Listeria monocytogenes and Salmonella Enteritidis

Food Control, 2014
Xiaohong Sun, Haiquan Liu, Yingjie Pan   +2 more
exaly  

Measure of mechanical impacts in commercial blueberry packing lines and potential damage to blueberry fruit

Postharvest Biology and Technology, 2015
Fumiomi Takeda, Changying Li
exaly  

Evaluation of processing effects on anthocyanin content and colour modifications of blueberry ( Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses

Food Chemistry, 2017
Stefania Cesa, Simone Carradori, Marcello Locatelli   +2 more
exaly