Format
Sort by
Items per page

Send to

Choose Destination

Search results

Items: 8

1.

Combined Osmotic and Membrane Distillation for Concentration of Anthocyanin from Muscadine Pomace.

Anari Z, Mai C, Sengupta A, Howard L, Brownmiller C, Wickramasinghe SR.

J Food Sci. 2019 Aug;84(8):2199-2208. doi: 10.1111/1750-3841.14717. Epub 2019 Jul 17.

PMID:
31313316
2.

Impact of Grain Sorghum Polyphenols on Microbiota of Normal Weight and Overweight/Obese Subjects during In Vitro Fecal Fermentation.

Ashley D, Marasini D, Brownmiller C, Lee JA, Carbonero F, Lee SO.

Nutrients. 2019 Jan 22;11(2). pii: E217. doi: 10.3390/nu11020217.

3.

Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.).

Lestario LN, Howard LR, Brownmiller C, Stebbins NB, Liyanage R, Lay JO.

Food Res Int. 2017 Oct;100(Pt 3):385-391. doi: 10.1016/j.foodres.2017.04.023. Epub 2017 Apr 19.

PMID:
28964361
4.

Stabilization of anthocyanins in blackberry juice by glutathione fortification.

Stebbins NB, Howard LR, Prior RL, Brownmiller C, Mauromoustakos A.

Food Funct. 2017 Oct 18;8(10):3459-3468. doi: 10.1039/c7fo00801e.

PMID:
28876355
5.

Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage.

Wilkes K, Howard LR, Brownmiller C, Prior RL.

J Agric Food Chem. 2014 May 7;62(18):4018-25. doi: 10.1021/jf404281n. Epub 2013 Dec 9.

PMID:
24274724
6.

Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration.

Howard LR, Brownmiller C, Prior RL, Mauromoustakos A.

J Agric Food Chem. 2013 Jan 23;61(3):693-9. doi: 10.1021/jf3038314. Epub 2013 Jan 14.

PMID:
23282318
7.

Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity.

Howard LR, Castrodale C, Brownmiller C, Mauromoustakos A.

J Agric Food Chem. 2010 Apr 14;58(7):4022-9. doi: 10.1021/jf902850h.

PMID:
20055410
8.

Processing and storage effects on procyanidin composition and concentration of processed blueberry products.

Brownmiller C, Howard LR, Prior RL.

J Agric Food Chem. 2009 Mar 11;57(5):1896-902. doi: 10.1021/jf803015s.

PMID:
19215129

Supplemental Content

Loading ...
Support Center