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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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| Phenotypic diversity for agronomic traits in a collection of blackcurrant (Ribes nigrum L.) cultivars evaluated in Poland | | Scientia horticulturae |
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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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| Floral initiation in black currant cultivars (Ribes nigrum L.): Effects of plant size, photoperiod, temperature, and duration of short day exposure | | Scientia horticulturae |
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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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| Biological activity and chemical composition of different berry juices | | Food chemistry |
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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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| Solid state 13C CP-MAS NMR and FT-IR spectroscopic analysis of cuticular fractions of berries and suberized membranes of potato | | Journal of food composition and analysis |
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| Fruit growth, cuticle deposition, water uptake, and fruit cracking in jostaberry, gooseberry, and black currant | | Scientia horticulturae |
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| Black currant polyphenols: Their storage stability and microencapsulation | | Industrial crops and products |
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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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| 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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| 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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| 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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| The stable isotope signatures of blackcurrant (Ribes nigrum L.) in main cultivation regions of China: implications for tracing geographic origin | | 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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| Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues | | Journal of agricultural and food chemistry |
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| Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH-SY5Y and HL-60 cells | | Journal of the science of food and agriculture |
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| Effect of Clarification Techniques and Rat Intestinal Extract Incubation on Phenolic Composition and Antioxidant Activity of Black Currant Juice | | Journal of agricultural and food chemistry |
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| Stability and Antioxidant Activity of Black Currant Anthocyanins in Solution and Encapsulated in Glucan Gel | | Journal of agricultural and food chemistry |
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| Antioxidant Capacity of Black Currant Varies with Organ, Season, and Cultivar | | Journal of agricultural and food chemistry |
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| High-Performance Liquid Chromatography Analysis of Black Currant (Ribes nigrum L.) Fruit Phenolics Grown either Conventionally or Organically | | Journal of agricultural and food chemistry |
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| Anthocyanin Absorption and Antioxidant Status in Pigs | | Journal of agricultural and food chemistry |
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| Berry Phenolic Extracts Modulate the Expression of p21WAF1 and Bax but Not Bcl-2 in HT-29 Colon Cancer Cells | | Journal of agricultural and food chemistry |
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| Enhanced Absorption of Anthocyanins after Oral Administration of Phytic Acid in Rats and Humans | | Journal of agricultural and food chemistry |
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| Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substrates | | Food chemistry |
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| HPLC determination of carotenoids in Bulgarian berries | | Journal of food composition and analysis |
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