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。Iridoids and polyphenols from chilean Gaultheria spp. berries decrease the glucose uptake in Caco-2 cells after simulated gastrointestinal digestion
Daniel Mieres-Castro et al.
FOOD CHEMISTRY (2022)
Walnut (J. regia) Agro-Residues as a Rich Source of Phenolic Compounds
Aljaz Medic et al.
BIOLOGY-BASEL (2021)
Identification and quantification of the major phenolic constituents in Juglans regia L. peeled kernels and pellicles, using HPLC-MS/MS
Aljaz Medic et al.
FOOD CHEMISTRY (2021)
Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD
Shuxun Liu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Natural Sources, Pharmacokinetics, Biological Activities and Health Benefits of Hydroxycinnamic Acids and Their Metabolites
Matej Sova et al.
NUTRIENTS (2020)
Phenolic profile, antioxidant and antibacterial properties of Juglans regia L. (walnut) leaves from the Northeast of Portugal
Vanessa Vieira et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Development of blueberry liquor: influence of distillate, sweetener and fruit quantity
Ilda Caldeira et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Health benefits of anthocyanins and molecular mechanisms: Update from recent decade
Daotong Li et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Hydroxycinnamic Acids and Their Derivatives: Cosmeceutical Significance, Challenges and Future Perspectives, a Review
Oludemi Taofiq et al.
MOLECULES (2017)
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
Hock Eng Khoo et al.
FOOD & NUTRITION RESEARCH (2017)
White versus blue: Does the wild 'albino' bilberry (Vaccinium myrtillus L.) differ in fruit quality compared to the blue one?
Zala Zorenc et al.
FOOD CHEMISTRY (2016)
Seasonal variations of the phenolic constituents in bilberry (Vaccinium myrtillus L.) leaves, stems and fruits, and their antioxidant activity
Oana-Crina Bujor et al.
FOOD CHEMISTRY (2016)
Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy
Gihan Abeywickrama et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Changes in berry quality of northern highbush blueberry (Vaccinium corymbosum L.) during the harvest season
Zala Zorenc et al.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2016)
Traditional alcoholic beverages and their value in the local culture of the Alta Valle del Reno, a mountain borderland between Tuscany and Emilia-Romagna (Italy)
Teresa Egea et al.
JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE (2016)
Novel maqui liquor using traditional pacharan processing
Amadeo Girones-Vilaplana et al.
FOOD CHEMISTRY (2015)
Technological aspects as the main impact on quality of quince liquors
Angel A. Carbonell-Barrachina et al.
FOOD CHEMISTRY (2015)
Ultramicro chitosan-assisted in-syringe dispersive micro-solid-phase extraction for flavonols from healthcare tea by ultra-high performance liquid chromatography
Jing-Jing Xu et al.
JOURNAL OF CHROMATOGRAPHY A (2015)
CENTRAL COMPOSITE DESIGN APPLIED TO OPTIMIZE THE HYDROALCOHOLIC EXTRACTION OF BILBERRY (VACCINIUM MYRTILLUS L.) FRUITS
Violeta Nour et al.
JOURNAL OF FOOD BIOCHEMISTRY (2015)
Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors
Ludovina R. Galego et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC-DAD-ESI-MSn
Verka Gavrilova et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Phenolics in Slovenian Bilberries (Vaccinium myrtillus L.) and Blueberries (Vaccinium corymbosum L.)
Spela Moze et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Phenolic compounds in berries and flowers of a natural hybrid between bilberry and lingonberry (Vaccinium x intermedium Ruthe)
Anja K. Latti et al.
PHYTOCHEMISTRY (2011)
Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia
G. A. Garzon et al.
FOOD CHEMISTRY (2010)
Flavonol glucosides in Allium species:: A comparative study by means of HPLC-DAD-ESI-MS-MS
Paola Bonaccorsi et al.
FOOD CHEMISTRY (2008)
Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry
MJ Cho et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
分享论文
