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Items: 1 to 20 of 100

1.

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing.

Lohachoompol V, Srzednicki G, Craske J.

J Biomed Biotechnol. 2004;2004(5):248-252.

2.

High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.

Müller D, Schantz M, Richling E.

J Food Sci. 2012 Apr;77(4):C340-5. doi: 10.1111/j.1750-3841.2011.02605.x. Epub 2012 Mar 6.

PMID:
22394068
3.

Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture.

Zielinska M, Michalska A.

Food Chem. 2016 Dec 1;212:671-80. doi: 10.1016/j.foodchem.2016.06.003. Epub 2016 Jun 3.

PMID:
27374583
4.

Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section cyanococcus spp.).

Kalt W, Ryan DA, Duy JC, Prior RL, Ehlenfeldt MK, Vander Kloet SP.

J Agric Food Chem. 2001 Oct;49(10):4761-7.

PMID:
11600018
5.

Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits.

Kalt W, Forney CF, Martin A, Prior RL.

J Agric Food Chem. 1999 Nov;47(11):4638-44.

PMID:
10552863
6.

Effect of methyl jasmonate on the anthocyanin content and antioxidant activity of blueberries during cold storage.

Huang X, Li J, Shang H, Meng X.

J Sci Food Agric. 2015 Jan;95(2):337-43. doi: 10.1002/jsfa.6725. Epub 2014 Jun 3.

PMID:
24799161
7.

Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries.

Pallas LA, Pegg RB, Kerr WL.

J Sci Food Agric. 2013 Jun;93(8):1887-97. doi: 10.1002/jsfa.5985. Epub 2012 Dec 12.

PMID:
23238842
8.

Cooked blueberries: anthocyanin and anthocyanidin degradation and their radical-scavenging activity.

Oliveira C, Amaro LF, Pinho O, Ferreira IM.

J Agric Food Chem. 2010 Aug 25;58(16):9006-12. doi: 10.1021/jf101923w. Epub 2010 Jul 28.

PMID:
20662539
9.

Phenolics in Slovenian bilberries ( Vaccinium myrtillus L.) and blueberries ( Vaccinium corymbosum L.).

Moze S, Polak T, Gasperlin L, Koron D, Vanzo A, Poklar Ulrih N, Abram V.

J Agric Food Chem. 2011 Jul 13;59(13):6998-7004. doi: 10.1021/jf200765n. Epub 2011 Jun 6.

PMID:
21574578
10.

Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries.

Syamaladevi RM, Andrews PK, Davies NM, Walters T, Sablani SS.

J Sci Food Agric. 2012 Mar 15;92(4):916-24. doi: 10.1002/jsfa.4670. Epub 2011 Oct 3.

PMID:
21969304
11.

Effect of prestorage UV-A, -B, and -C radiation on fruit quality and anthocyanin of 'Duke' blueberries during cold storage.

Nguyen CT, Kim J, Yoo KS, Lim S, Lee EJ.

J Agric Food Chem. 2014 Dec 17;62(50):12144-51. doi: 10.1021/jf504366x. Epub 2014 Dec 2.

PMID:
25420227
12.

Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.

Syamaladevi RM, Sablani SS, Tang J, Powers J, Swanson BG.

J Food Sci. 2011 Aug;76(6):E414-21. doi: 10.1111/j.1750-3841.2011.02249.x. Epub 2011 Jul 5.

PMID:
22417493
13.

Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries.

Seeram NP, Momin RA, Nair MG, Bourquin LD.

Phytomedicine. 2001 Sep;8(5):362-9.

PMID:
11695879
14.

Efficient quantification of the health-relevant anthocyanin and phenolic acid profiles in commercial cultivars and breeding selections of blueberries ( Vaccinium spp.).

Yousef GG, Brown AF, Funakoshi Y, Mbeunkui F, Grace MH, Ballington JR, Loraine A, Lila MA.

J Agric Food Chem. 2013 May 22;61(20):4806-15. doi: 10.1021/jf400823s. Epub 2013 May 13.

PMID:
23635035
15.

Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries.

Pertuzatti PB, Barcia MT, Rodrigues D, da Cruz PN, Hermosín-Gutiérrez I, Smith R, Godoy HT.

Food Chem. 2014 Dec 1;164:81-8. doi: 10.1016/j.foodchem.2014.04.114. Epub 2014 May 12.

16.

The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.).

Zielinska M, Markowski M.

Food Chem. 2016 Apr 1;196:1188-96. doi: 10.1016/j.foodchem.2015.10.054. Epub 2015 Oct 22.

PMID:
26593606
17.

Phenolic content and radical scavenging capacity of berries and related jams from certificated area in Serbia.

Savikin K, Zdunić G, Janković T, Tasić S, Menković N, Stević T, Dordević B.

Plant Foods Hum Nutr. 2009 Sep;64(3):212-7. doi: 10.1007/s11130-009-0123-2.

PMID:
19468835
18.

Apple peels as a value-added food ingredient.

Wolfe KL, Liu RH.

J Agric Food Chem. 2003 Mar 12;51(6):1676-83.

PMID:
12617604
19.

Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage.

Connor AM, Luby JJ, Hancock JF, Berkheimer S, Hanson EJ.

J Agric Food Chem. 2002 Feb 13;50(4):893-8.

PMID:
11829664
20.

Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries.

Hosseinian FS, Beta T.

J Agric Food Chem. 2007 Dec 26;55(26):10832-8. Epub 2007 Dec 5.

PMID:
18052240

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