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。High value-added compounds from fruit and vegetable by-products - Characterization, bioactivities, and application in the development of novel food products
Joao P. Trigo et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)
Recent Research on the Health Benefits of Blueberries and Their Anthocyanins
Wilhelmina Kalt et al.
ADVANCES IN NUTRITION (2020)
Polyphenolic composition, antioxidant and antiproliferative effects of wild and cultivated blackberries (Rubus fruticosus L.) pomace
Miodrag Jazic et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba
A. Quatrin et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
Anna Grobelna et al.
BIOMOLECULES (2019)
Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries
Urszula Szymanowska et al.
ANTIOXIDANTS (2019)
Chilean strawberry (Fragaria chiloensis): An integrative and comprehensive review
Luis Morales-Quintana et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice
Brenda Perez-Grijalva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (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)
Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace
Bo He et al.
FOOD CHEMISTRY (2016)
Berry pomace - a review of processing and chemical analysis of its polyphenols
Susanne Struck et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Transfer and Mass Balance of Ellagitannins, Anthocyanins, Flavan-3-ols, and Flavonols during the Processing of Red Raspberries (Rubus idaeus L.) to Juice
Michal Sojka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Quantitative comparison of phytochemical profile, antioxidant, and anti-inflammatory properties of blackberry fruits adapted to Argentina
Franco Van de Velde et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2016)
Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry
Estefania Genskowsky et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace
Pawel Gornas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice
Zorita Diaconeasa et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
Sona Skrovankova et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Chemical composition and potential bioactivity of strawberry pomace
Vesna Tumbas Saponjac et al.
RSC ADVANCES (2015)
Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods
Javier Zurita et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)
Effect of Dietary Blueberry Pomace on Selected Metabolic Factors Associated with High Fructose Feeding in Growing Sprague-Dawley Rats
Ramesh C. Khanal et al.
JOURNAL OF MEDICINAL FOOD (2012)
Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K. fruit peels
Fouad Abdulrahman Hassan et al.
FOOD CHEMISTRY (2011)
Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars
Qi You et al.
FOOD CHEMISTRY (2011)
Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)
Edith O. Cuevas-Rodriguez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
HPLC-MS Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars
Begona Buendia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices
Gina Borges et al.
FOOD & FUNCTION (2010)
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products
Tiffany J. Hager et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Differential effects of blueberry proanthocyanidins on androgen sensitive and insensitive human prostate cancer cell lines
BM Schmidt et al.
CANCER LETTERS (2006)
Phenolics and antioxidative activities in common beans (Phaseolus vulgaris L)
BD Oomah et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Cell wall polysaccharides in black currants and bilberries - characterisation in berries, juice, and press cake
H Hilz et al.
CARBOHYDRATE POLYMERS (2005)
Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol
JA Kennedy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
分享论文
