相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives
Wei Yang et al.
FOOD CHEMISTRY (2019)
Application of HPLC-PDA-MS metabolite profiling to investigate the effect of growth temperature and day length on blackcurrant fruit
J. William Allwood et al.
METABOLOMICS (2019)
Blackcurrant anthocyanins stimulated cholesterol transport via post-transcriptional induction of LDL receptor in Caco-2 cells
Bohkyung Kim et al.
EUROPEAN JOURNAL OF NUTRITION (2018)
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing
Diego Archaina et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties
Carolin Schmidt et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
New Zealand blackcurrant extract enhances fat oxidation during prolonged cycling in endurance-trained females
Juliette A. Strauss et al.
EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY (2018)
Study of human salivary proline-rich proteins interaction with food tannins
Susana Soares et al.
FOOD CHEMISTRY (2018)
Selective enzymatic lipophilization of anthocyanin glucosides from blackcurrant (Ribes nigrum L.) skin extract and characterization of esterified anthocyanins
Luis Cruz et al.
FOOD CHEMISTRY (2018)
Fractionation and characterisation of dietary fibre from blackcurrant pomace
K. Alba et al.
FOOD HYDROCOLLOIDS (2018)
Radical Scavenging and Anti-Inflammatory Activities of Representative Anthocyanin Groupings from Pigment-Rich Fruits and Vegetables
Federica Blando et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Application of Anthocyanins from Blackcurrant (Ribes nigrum L.) Fruit Waste as Renewable Hair Dyes
Paul M. Rose et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Blackcurrant Anthocyanins Increase the Levels of Collagen, Elastin, and Hyaluronic Acid in Human Skin Fibroblasts and Ovariectomized Rats
Naoki Nanashima et al.
NUTRIENTS (2018)
Blackcurrant Extract Ameliorates Hyperglycemia in Type 2 Diabetic Mice in Association with Increased Basal Secretion of Glucagon-Like Peptide-1 and Activation of AMP-Activated Protein Kinase
Yuzuru Iizuka et al.
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2018)
Effects of ultrasound irradiation on the characterization and bioactivities of the polysaccharide from blackcurrant fruits
Yaqin Xu et al.
ULTRASONICS SONOCHEMISTRY (2018)
Enhancing the Potential Exploitation of Food Waste: Extraction, Purification, and Characterization of Renewable Specialty Chemicals from Blackcurrants (Ribes nigrum L.)
Sannia Farooque et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Effect of administrating polysaccharide from black currant (Ribes nigrum L.) on atopic dermatitis in NC/Nga mice
Hiroshi Ashigai et al.
BIOSCIENCE OF MICROBIOTA FOOD AND HEALTH (2018)
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
Regina Cortez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices
Cecilia Bender et al.
CYTA-JOURNAL OF FOOD (2017)
Cardiovascular function during supine rest in endurance-trained males with New Zealand blackcurrant: a dose-response study
Matthew David Cook et al.
EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY (2017)
Ascorbate pool, sugars and organic acids in black currant (Ribes nigrum L.) berries are strongly influenced by genotype and post-flowering temperature
Tomasz L. Woznicki et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Effect of mash enzyme and heat treatments on the cellular antioxidant activity of black currant (Ribes nigrum), raspberry (Rubus idaeus), and blueberry (Vaccinium myrtillus) juices
Cecilia Bender et al.
CYTA-JOURNAL OF FOOD (2017)
Impact of seasonal warming on overwintering and spring phenology of blackcurrant
Uffe Brandt Andersen et al.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY (2017)
Dose effects of New Zealand blackcurrant on substrate oxidation and physiological responses during prolonged cycling
Matthew David Cook et al.
EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY (2017)
Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties
Leenamaija Makila et al.
FOOD CHEMISTRY (2017)
Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO2, pressurized liquid and enzyme assisted extractions
Hatice Imge Oktay Basegmez et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2017)
Blackcurrant anthocyanins modulate CCL11 secretion and suppress allergic airway inflammation
Odette M. Shaw et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders
Anna Michalska et al.
ADVANCED POWDER TECHNOLOGY (2017)
Gamma-linolenic acid, Dihommo-gamma linolenic, Eicosanoids and Inflammatory Processes
Susan Sergeant et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2016)
Drinks containing anthocyanin-rich blackcurrant extract decrease postprandial blood glucose, insulin and incretin concentrations
Monica L. Castro-Acosta et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2016)
Berry Leaves: An Alternative Source of Bioactive Natural Products of Nutritional and Medicinal Value
Anastasia-Varvara Ferlemi et al.
ANTIOXIDANTS (2016)
Proanthocyanidins in health and disease
Cinta Blade et al.
BIOFACTORS (2016)
New Zealand Blackcurrant Extract Improves High-Intensity Intermittent Running
Ian Craig Perkins et al.
INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM (2015)
Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices
Oskar A. Laaksonen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Impact of White Pine Blister Rust on Resistant Cultivated Ribes and Neighboring Eastern White Pine in New Hampshire
Isabel A. Munck et al.
PLANT DISEASE (2015)
Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries
Sang Gil Lee et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Acute supplementation with blackcurrant extracts modulates cognitive functioning and inhibits monoamine oxidase-B in healthy young adults
Anthony W. Watson et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves
Miroslawa Teleszko et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Effects of dietary antioxidants on training and performance in female runners
Andrea J. Braakhuis et al.
EUROPEAN JOURNAL OF SPORT SCIENCE (2014)
Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes
Oskar A. Laaksonen et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Polyphenol-rich blackcurrant extract prevents inflammation in diet-induced obese mice
Tyler Benn et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2014)
Flavour analysis of New Zealand grown blackcurrants: an evaluation of expert selection methods
V. K. Corrigan et al.
NEW ZEALAND JOURNAL OF CROP AND HORTICULTURAL SCIENCE (2014)
In vitro studies of modulation of pathogenic and probiotic bacterial proliferation and adhesion to intestinal cells by blackcurrant juices
Shanthi G. Parkar et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Blackcurrant cultivar polyphenolic extracts suppress CCL26 secretion from alveolar epithelial cells
Tafadzwa Nyanhanda et al.
FOOD & FUNCTION (2014)
Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration
Violeta Nour et al.
FOOD CHEMISTRY (2013)
Postprandial glucose, insulin and glucagon-like peptide 1 responses to sucrose ingested with berries in healthy subjects
Riitta Torronen et al.
BRITISH JOURNAL OF NUTRITION (2012)
Antioxidant and anti-inflammatory activities of Ribes nigrum extracts
Jessica Tabart et al.
FOOD CHEMISTRY (2012)
Recent Research on Polyphenolics in Vision and Eye Health
Wilhelmina Kalt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Blackcurrant proanthocyanidins augment IFN-γ-induced suppression of IL-4 stimulated CCL26 secretion in alveolar epithelial cells
Suzanne M. Hurst et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2010)
Short-term blackcurrant extract consumption modulates exercise-induced oxidative stress and lipopolysaccharide-stimulated inflammatory responses
K. A. Lyall et al.
AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY (2009)
Comparative assessment of distribution of blackcurrant anthocyanins in rabbit and rat ocular tissues
Hitoshi Matsumoto et al.
EXPERIMENTAL EYE RESEARCH (2006)
Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juices
J Buchert et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits:: Vaccinium, Rubus, and Ribes
RA Moyer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
