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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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| Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia | | Plant foods for human nutrition |
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| Berry components inhibit α-glucosidase in vitro: Synergies between acarbose and polyphenols from black currant and rowanberry | | Food chemistry |
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| A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study | | Food chemistry |
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| Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices | | Food chemistry |
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| Evaluation of red currants (ribes rubrum l.), black currants (ribes nigrum l.), red and green gooseberries (ribes uva-crispa) for potential management of type 2 diabetes and hypertension using in vitro models | | Journal of food biochemistry |
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| HPLC–MSⁿ identification and quantification of flavonol glycosides in 28 wild and cultivated berry species | | Food chemistry |
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| Evidence of effectiveness of herbal medicinal products in the treatment of arthritis | | Phytotherapy research |
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| Biological activity and chemical composition of different berry juices | | Food chemistry |
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| Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems | | Food chemistry |
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| Removal of ochratoxin A by wine Saccharomyces cerevisiae strains | | European food research and technology |
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| Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS ¹³C NMR Spectroscopic Study | | Food and bioprocess technology |
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| The influence of addition of defatted blackcurrant seeds on pro‐health constituents and texture of cereal extrudates | | Journal of food quality |
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| Assay of the antioxidant capacity of foods using an iron(II)-catalysed lipid peroxidation model for greater nutritional relevance | | Food chemistry |
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| Relationship between polyphenol content and anti‐influenza viral effects of berries | | Journal of the science of food and agriculture |
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| Sensory quality and compositional characteristics of blackcurrant juices produced by different processes | | Food chemistry |
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| Black currant polyphenols: Their storage stability and microencapsulation | | Industrial crops and products |
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| Moisture adsorption characteristics of black currant (ribes nigrum l.), black elderberry (sambucus nigra l.) and chokeberry (aronia melanocarpa, [minchx.] ell.) samples at different temperatures | | Journal of food process engineering |
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| Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation | | Innovative food science and emerging technologies |
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| Characterisation of sugar beet pectin fractions providing enhanced stability of anthocyanin-based natural blue food colourants | | Food chemistry |
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| Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.) | | Food and bioprocess technology |
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| Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC | | Food research international |
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| Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage | | Meat science |
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| Bioactivity and chemical composition of blackcurrant (Ribes nigrum) cultivars with and without pesticide treatment | | Food chemistry |
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| Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil | | European journal of lipid science and technology |
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| Stability of black carrot anthocyanins in the turkish delight (lokum) during storage | | Journal of food process engineering |
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| Effect of phenolic acids from black currant, sour cherry and walnut on grain aphid (Sitobion avenae F.) development | | Crop protection |
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| Efficacy of blackcurrant oil soft capsule, a Chinese herbal drug, in hyperlipidemia treatment | | Phytotherapy research |
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| Multi-environment QTL mapping in blackcurrant (Ribes nigrum L.) using mixed models | | Theoretical and applied genetics |
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| Blackcurrant proanthocyanidins augment IFN-γ-induced suppression of IL-4 stimulated CCL26 secretion in alveolar epithelial cells | | Molecular nutrition and food research |
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| Arthropod pests of currant and gooseberry crops in the U.K.: their biology, management and future prospects | | Agricultural and forest entomology |
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| Composition of industrial seedless black currant pomace | | European food research and technology |
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| Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions | | Food chemistry |
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| Survival of Lactobacillus plantarum in model solutions and fruit juices | | International journal of food microbiology |
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| Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration | | Food chemistry |
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| Antioxidant and anti-inflammatory activities of Ribes nigrum extracts | | Food chemistry |
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| Stabilisation of strawberry (Fragaria x ananassa Duch.) anthocyanins by different pectins | | Food chemistry |
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| Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids | | European food research and technology |
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| Synthesis and activity of another seleniated auxin: 2,4-dichlorophenylselenoacetic acid | | Plant growth regulation |
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| Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by β-glucosidase | | Journal of agricultural and food chemistry |
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