Results 201 to 210 of about 32,200 (259)

Survival of Listeria Strains and Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Treated with Cold Atmospheric Plasma. [PDF]

Foods
Concha-Meyer AA, González-Esparza A, Cullen PJ, Veloso F, Favre M, Valenzuela JC, Toloza L, Niemira BA.   +7 more
europepmc   +1 more source

‘ZhaoXia’: A Northern Highbush Blueberry with Early Maturity and Good Storage Quality

HortScience
Zeyu Yin, Guiting Liu, Qianhui Du, Guohui Xu, Hexin Wang   +4 more
doaj   +1 more source

Content of Bioactive Compounds in Highbush Blueberry Vaccinium corymbosum L. Leaves as a Potential Raw Material for Food Technology or Pharmaceutical Industry. [PDF]

Foods
Czernicka M, Sowa-Borowiec P, Puchalski C, Czerniakowski ZW.   +3 more
europepmc   +1 more source

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream. [PDF]

Food Sci Nutr
Şentürk G, Akın N, Konak Göktepe Ç, Denktaş B.   +3 more
europepmc   +1 more source

Highbush Blueberry (Vaccinium corymbosum L.) Leaves Extract and Its Modified Arginine Preparation for the Management of Metabolic Syndrome—Chemical Analysis and Bioactivity in Rat Model

Nutrients, 2021
Growing blueberry (Vaccinium corymbosum L., Highbush blueberry) as a berry crop is developing dynamically, especially in warm temperate, subtropical, and tropical regions of the world.
Oleh Koshovyi, Sebastian Granica, Jakub P Piwowarski   +2 more
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.).

Food Chemistry, 2022
The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor development is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of ...
Junyan Shi, Yuhang Xiao, Chengli Jia, Huimin Zhang, Zhilin Gan, Xinyi Li, Meiqi Yang, Yudong Yin, Guangqi Zhang, Jing-yi Hao, Yu-long Wei, Guoliang Jia, AiDong Sun, Qing Wang   +13 more
semanticscholar   +1 more source

Functional Analysis of a Methyltransferase Involved in Anthocyanin Biosynthesis from Blueberries (Vaccinium corymbosum).

Journal of Agricultural and Food Chemistry, 2022
Anthocyanins are natural water-soluble pigments that widely exist in plants, with various biological activities, including antioxidant, anti-obesity, and anti-diabetic activities.
Lianghua Xie, Yang Lu, Yiyang Zhou, X. Hao, Wei Chen   +4 more
semanticscholar   +1 more source

Noni (Morinda citrifolia) fruit polysaccharide films containing blueberry (Vaccinium corymbosum) leaf extract as an antioxidant packaging material

, 2021
Novel biodegradable noni (Morinda citrifolia) fruit polysaccharide (NPS) films containing blueberry (Vaccinium corymbosum) leaf extract (BLE) at various concentrations (0.4, 0.7, and 1.0%) were prepared and characterized.
Hee‐Seon Han, K. Song
semanticscholar   +1 more source

Blueberry (Vaccinium corymbosum L.)

2006
Recent advances in plant biotechnology have led to a reliable and reproductive method for genetic transformation of blueberry. These efforts built on previous attempts at transient and stable transformation of blueberry that demonstrated the potential of Agrobacterium tumefaciens-mediated transformation, and as well, the difficulties of selecting and ...
Guo-Qing, Song, Kenneth C, Sink
openaire   +2 more sources

Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value.

Journal of Agricultural and Food Chemistry, 2021
Aroma-active compounds in northern highbush blueberries "Bluecrop" (Vaccinium corymbosum "Bluecrop") and "Elliott" (Vaccinium corymbosum "Elliott") were isolated using solvent extraction followed by solvent-assisted flavor evaporation.
Yanping L. Qian, Danni Zhang, Yueqi An, Qin Zhou, M. Qian   +4 more
semanticscholar   +1 more source