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。Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes
Ana Gonzalez de Peredo et al.
FOOD CHEMISTRY (2021)
Blueberry extract decreases oxidative stress and improves functional parameters in lungs from rats with pulmonary arterial hypertension
Patrick Turck et al.
NUTRITION (2020)
Cognitive performance in relation to urinary anthocyanins and their flavonoid-based products following blueberry supplementation in older adults at risk for dementia
Robert Krikorian et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential
Jose Miguel Bastias-Montes et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Part I. Polyphenols composition and antioxidant potential during 'Blaufrankisch' grape maceration and red wine maturation, and the effects of trans-resveratrol addition
Natasa Poklar Ulrih et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Antioxidant activity of high purity blueberry anthocyanins and the effects on human intestinal microbiota
Li Zhou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Dietary fiber and blueberry intervention lowers gestational weight gain and C-reactive protein in women at high risk for gestational diabetes
Arpita Basu et al.
METABOLISM-CLINICAL AND EXPERIMENTAL (2020)
Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction
Maria Jose Aliano-Gonzalez et al.
AGRONOMY-BASEL (2020)
Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction
Maria Jose Aliano-Gonzalez et al.
AGRONOMY-BASEL (2020)
Extraction of Anthocyanins and Total Phenolic Compounds from Acai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction
Maria Jose Aliano-Gonzalez et al.
AGRONOMY-BASEL (2020)
Blueberry and cardiovascular disease risk factors: A systematic review and meta-analysis of randomized controlled trials
Mayam Miraghajani et al.
COMPLEMENTARY THERAPIES IN MEDICINE (2020)
Antimicrobial effects and membrane damage mechanism of blueberry (Vaccinium corymbosum L.) extract against Vibrio parahaemolyticus
Xiao-hong Sun et al.
FOOD CONTROL (2020)
Children's liking and wanting of foods vary over multiple bites/sips of consumption: A case study of foods containing wild blueberry powder in the amounts targeted to deliver bioactive phytonutrients for children
Han-Seok Seo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Fruits and leaves from wild blueberry plants contain diverse polyphenols and decrease neuroinflammatory responses in microglia
Michelle Debnath-Canning et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Changes in Polyphenolics during Storage of Products Prepared with Freeze-Dried Wild Blueberry Powder
Laura Lavefve et al.
FOODS (2020)
Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit
Hyesung Hwang et al.
FOODS (2020)
Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product
Bianca R. Albuquerque et al.
FOOD CHEMISTRY (2020)
Ultrasound-assisted extraction of total anthocyanins from Rubia sylvatica Nakai fruit and radical scavenging activity of the extract
Xiao-Qiang Chen et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)
Ana Gonzalez-de-Peredo et al.
AGRONOMY-BASEL (2020)
Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs
Lucia Cervantes et al.
FOOD BIOSCIENCE (2020)
Yogurts Supplemented with Juices from Grapes and Berries
Dimitra Dimitrellou et al.
FOODS (2020)
Characterization of Andean Blueberry in Bioactive Compounds, Evaluation of Biological Properties, and In Vitro Bioaccessibility
Nieves Baenas et al.
FOODS (2020)
Blueberry malvidin-3-galactoside modulated gut microbial dysbiosis and microbial TCA cycle KEGG pathway disrupted in a liver cancer model induced by HepG2 cells
Zhen Cheng et al.
FOOD SCIENCE AND HUMAN WELLNESS (2020)
The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity
Xusheng Li et al.
FOOD CHEMISTRY (2020)
An effective method for extracting anthocyanins from blueberry based on freeze-ultrasonic thawing technology
Jun Yuan et al.
ULTRASONICS SONOCHEMISTRY (2020)
Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products
M. A. Varo et al.
WASTE AND BIOMASS VALORIZATION (2019)
Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)
Ana V. Gonzalez de Peredo et al.
MOLECULES (2019)
Responses of photosynthesis to high temperature stress associated with changes in leaf structure and biochemistry of blueberry (Vaccinium corymbosum L.)
Lihua Hao et al.
SCIENTIA HORTICULTURAE (2019)
Blueberries Improve Pain, Gait Performance, and Inflammation in Individuals with Symptomatic Knee Osteoarthritis
Chen Du et al.
NUTRIENTS (2019)
Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)
Mercedes Vazquez-Espinosa et al.
AGRONOMY-BASEL (2019)
Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of acai juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization
Tayse Ferreira Ferreira da Silveira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria
M. C. Lima et al.
MICROBIAL PATHOGENESIS (2019)
Blueberry intake included in hypocaloric diet decreases weight, glucose, cholesterol, triglycerides and adenosine levels in obese subjects
Maria Fernanda Higuera-Hernandez et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods
Mercedes Vazquez-Espinosa et al.
AGRONOMY-BASEL (2019)
Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques
Estrella Espada-Bellido et al.
AGRONOMY-BASEL (2019)
Optimization of an Ultrasound-Assisted Extraction for Simultaneous Determination of Antioxidants in Sesame with Response Surface Methodology
Dandan Wang et al.
ANTIOXIDANTS (2019)
Mechanisms underlying the protective effects of blueberry extract against ultraviolet radiation in a skin cell co-culture system
Huailing Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Postprandial Effects of Blueberry (Vaccinium angustifolium) Consumption on Glucose Metabolism, Gastrointestinal Hormone Response, and Perceived Appetite in Healthy Adults: A Randomized, Placebo-Controlled Crossover Trial
Kim Stote et al.
NUTRIENTS (2019)
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
Juliana de Cassia Gomes Rocha et al.
FOOD SCIENCE AND TECHNOLOGY (2018)
Ultrasound-negative pressure cavitation extraction of phenolic compounds from blueberry leaves and evaluation of its DPPH radical scavenging activity
Tong Wang et al.
FOOD AND BIOPRODUCTS PROCESSING (2018)
Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity
Bio Sigui Bruno Bamba et al.
MOLECULES (2018)
Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins
Yue Wu et al.
ULTRASONICS SONOCHEMISTRY (2018)
Molecular Mechanism and Health Role of Functional Ingredients in Blueberry for Chronic Disease in Human Beings
Luyao Ma et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
Prevention of Atherosclerosis by Berries: The Case of Blueberries
Xianli Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Extraction and Analysis of Phenolic Compounds in Rice: A Review
Marco Ciulu et al.
MOLECULES (2018)
Polyphenolic composition and antioxidant activity of acai (Euterpe oleracea Mart.) from Colombia
G. Astrid Garzon et al.
FOOD CHEMISTRY (2017)
Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp
Estrella Espada-Bellido et al.
FOOD CHEMISTRY (2017)
A UHPLC method for the rapid separation and quantification of anthocyanins in acai berry and dry blueberry extracts
Jakub Fibigr et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2017)
Extraction of phenolic compounds and anthocyanins from jucara (Euterpe edulis Mart.) residues using pressurized liquids and supercritical fluids
Maria del Pilar Garcia-Mendoza et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2017)
Phenolic Acid Profiling, Antioxidant, and Anti-Inflammatory Activities, and miRNA Regulation in the Polyphenols of 16 Blueberry Samples from China
Xianming Su et al.
MOLECULES (2017)
Optimization of ultrasonic cell grinder extraction of anthocyanins from blueberry using response surface methodology
Hai-Long Jiang et al.
ULTRASONICS SONOCHEMISTRY (2017)
Fruits for Prevention and Treatment of Cardiovascular Diseases
Cai-Ning Zhao et al.
NUTRIENTS (2017)
Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources
Nelly Medina-Torres et al.
AGRONOMY-BASEL (2017)
Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace
Bo He et al.
FOOD CHEMISTRY (2016)
Methanolic extract from red berry-like fruits of Hypericum androsaemum: Chemical characterization and inhibitory potential of central nervous system enzymes
Victor Lopez et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries (Lonicera caerulea L.) using Response Surface Methodology
Giovana Bonat Celli et al.
ULTRASONICS SONOCHEMISTRY (2015)
Phenolic Acids of the Two Major Blueberry Species in the US Market and Their Antioxidant and Anti-inflammatory Activities
Jie Kang et al.
PLANT FOODS FOR HUMAN NUTRITION (2015)
Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels
Caterina Pace et al.
FOOD CHEMISTRY (2014)
Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium myrtillus L.) residues using supercritical CO2 and pressurized liquids
Juliana Paes et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2014)
Recovery of Biomolecules from Food Wastes - A Review
Antonietta Baiano
MOLECULES (2014)
Blueberry anthocyanins in health promotion: A metabolic overview
Sonia Norberto et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
The antioxidant level of Alaska's wild berries: high, higher and highest
Roxie Rodgers Dinstel et al.
INTERNATIONAL JOURNAL OF CIRCUMPOLAR HEALTH (2013)
Global warming reduces plant reproductive output for temperate multi-inflorescence species on the Tibetan plateau
Yinzhan Liu et al.
NEW PHYTOLOGIST (2012)
Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries
Lise Verbeyst et al.
JOURNAL OF FOOD ENGINEERING (2011)
Applications of ultrasound in food technology: Processing, preservation and extraction
Farid Chemat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity
Luke R. Howard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Berry fruit extracts inhibit growth and induce apoptosis of high-risk acute lymphoblastic leukemia cells in vitro
Susan J. Zunino et al.
JOURNAL OF FUNCTIONAL FOODS (2010)
Photocatalytic degradation of phenol
F Akbal et al.
ENVIRONMENTAL MONITORING AND ASSESSMENT (2003)
Effect of pH on the stability of plant phenolic compounds
M Friedman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
