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Items: 1 to 20 of 264

1.

Phytochemical properties and antioxidant capacities of various colored berries.

Chen L, Xin X, Yuan Q, Su D, Liu W.

J Sci Food Agric. 2014 Jan 30;94(2):180-8. doi: 10.1002/jsfa.6216. Epub 2013 Jul 4.

PMID:
23653223
2.

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
3.

Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.

Lee SG, Vance TM, Nam TG, Kim DO, Koo SI, Chun OK.

Plant Foods Hum Nutr. 2015 Dec;70(4):427-32. doi: 10.1007/s11130-015-0514-5.

PMID:
26515081
4.

Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China.

Feng C, Su S, Wang L, Wu J, Tang Z, Xu Y, Shu Q, Wang L.

Food Chem. 2016 Aug 1;204:150-8. doi: 10.1016/j.foodchem.2016.02.122. Epub 2016 Feb 18.

PMID:
26988488
5.

Comparison of polyphenol, anthocyanin and antioxidant capacity in four varieties of Lonicera caerulea berry extracts.

Wang Y, Zhu J, Meng X, Liu S, Mu J, Ning C.

Food Chem. 2016 Apr 15;197(Pt A):522-9. doi: 10.1016/j.foodchem.2015.11.006. Epub 2015 Nov 3.

PMID:
26616984
6.

Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries.

Borges G, Degeneve A, Mullen W, Crozier A.

J Agric Food Chem. 2010 Apr 14;58(7):3901-9. doi: 10.1021/jf902263n.

PMID:
20000747
7.

Anthocyanin composition and antioxidant activity of the Crowberry (Empetrum nigrum) and other berries.

Ogawa K, Sakakibara H, Iwata R, Ishii T, Sato T, Goda T, Shimoi K, Kumazawa S.

J Agric Food Chem. 2008 Jun 25;56(12):4457-62. doi: 10.1021/jf800406v. Epub 2008 Jun 4.

PMID:
18522397
8.

Anthocyanin Profile and Antioxidant Activity of Various Berries Cultivated in Korea.

Bae HS, Kim HJ, Kang JH, Kudo R, Hosoya T, Kumazawa S, Jun M, Kim OY, Ahn MR.

Nat Prod Commun. 2015 Jun;10(6):963-8.

PMID:
26197528
9.

Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.

Ortiz J, Marín-Arroyo MR, Noriega-Domínguez MJ, Navarro M, Arozarena I.

J Food Sci. 2013 Jul;78(7):C985-93. doi: 10.1111/1750-3841.12148. Epub 2013 May 22.

PMID:
23701500
10.

Phenolic composition and antioxidant properties of Polish blue-berried honeysuckle genotypes by HPLC-DAD-MS, HPLC postcolumn derivatization with ABTS or FC, and TLC with DPPH visualization.

Kusznierewicz B, Piekarska A, Mrugalska B, Konieczka P, Namieśnik J, Bartoszek A.

J Agric Food Chem. 2012 Feb 22;60(7):1755-63. doi: 10.1021/jf2039839. Epub 2012 Feb 8.

PMID:
22264130
11.

Survey of bioactive components in Western Canadian berries.

Bakowska-Barczak AM, Marianchuk M, Kolodziejczyk P.

Can J Physiol Pharmacol. 2007 Nov;85(11):1139-52.

PMID:
18066116
12.

Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).

Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE, Altman A, Kerem Z, Flaishman MA.

J Agric Food Chem. 2006 Oct 4;54(20):7717-23.

PMID:
17002444
13.

Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).

Garzón GA, Riedl KM, Schwartz SJ.

J Food Sci. 2009 Apr;74(3):C227-32. doi: 10.1111/j.1750-3841.2009.01092.x.

PMID:
19397707
14.

Anthocyanin and other phenolic compounds in Ceylon gooseberry (Dovyalis hebecarpa) fruits.

Bochi VC, Godoy HT, Giusti MM.

Food Chem. 2015 Jun 1;176:234-43. doi: 10.1016/j.foodchem.2014.12.041. Epub 2014 Dec 17.

15.

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
17.
18.

Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn (Hippophaë rhamnoides L.) berries.

Guo R, Guo X, Li T, Fu X, Liu RH.

Food Chem. 2017 Apr 15;221:997-1003. doi: 10.1016/j.foodchem.2016.11.063. Epub 2016 Nov 15.

PMID:
27979305
19.

Effect of thermal treatments on phytochemicals in conventionally and organically grown berries.

Sablani SS, Andrews PK, Davies NM, Walters T, Saez H, Syamaladevi RM, Mohekar PR.

J Sci Food Agric. 2010 Apr 15;90(5):769-78. doi: 10.1002/jsfa.3882.

PMID:
20355111
20.

Composition of polyphenols and antioxidant activity of rabbiteye blueberry (Vaccinium ashei) in Nanjing.

Li C, Feng J, Huang WY, An XT.

J Agric Food Chem. 2013 Jan 23;61(3):523-31. doi: 10.1021/jf3046158. Epub 2013 Jan 10.

PMID:
23268789

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