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| Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking | | Food chemistry |
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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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| Phenotypic diversity for agronomic traits in a collection of blackcurrant (Ribes nigrum L.) cultivars evaluated in Poland | | Scientia horticulturae |
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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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| Removal of ochratoxin A by wine Saccharomyces cerevisiae strains | | European food research and technology |
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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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| Bioactivity and chemical composition of blackcurrant (Ribes nigrum) cultivars with and without pesticide treatment | | Food chemistry |
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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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| Fundamental rheology and quality characteristics of sous‐vide processed apple purees containing apple or blackcurrant pomace inclusions | | Journal of food quality |
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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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| 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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| 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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| Anthocyanin Absorption and Antioxidant Status in Pigs | | Journal of agricultural and food chemistry |
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| Oviposition and flight period of the currant shoot borer Lampronia capitella | | Journal of applied entomology |
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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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| Conjugated linoleic acid and black currant seed oil in the treatment of canine atopic dermatitis: A preliminary report | | Veterinary journal |
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| Boysenberry and blackcurrant drinks increased the plasma antioxidant capacity in an elderly population but had little effect on other markers of oxidative stress | | Journal of the science of food and agriculture |
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| Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. 'Titania') following controlled atmosphere storage | | Postharvest biology and technology |
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| Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects | | Food chemistry |
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| Effect on both aglycone and sugar moiety towards Phase II metabolism of anthocyanins | | Food chemistry |
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| Absorption of Black Currant Anthocyanins by Monolayers of Human Intestinal Epithelial Caco-2 Cells Mounted in Ussing Type Chambers | | Journal of agricultural and food chemistry |
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| Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in Rats | | Journal of food science |
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| Variations in the essential oil composition in buds of six blackcurrant (Ribes nigrum L.) cultivars at various development phases | | Food chemistry |
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