Results
1 -
10 of
60Anthocyanins, Phenolic Acids and Antioxidant Properties of Ju??ara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process, Plant Foods for Human Nutrition Determination of antioxidative capacities using an enhanced total oxidant scavenging capacity (TOSC) assay, European Food Research and Technology Differentiation of raspberry varieties according to anthocyanin composition, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A The petioles and leaves of sweet cherry (Prunus avium L.) as a potential source of natural bioactive compounds, European Food Research and Technology Mulberry (Morus alba) seed extract and its polyphenol compounds for control of foodborne viral surrogates, Journal of the Korean Society for Applied Biological Chemistry Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part II. Anthocyanins and flavanols, European Food Research and Technology Development and validation of an UHPLC-LTQ-Orbitrap MS method for non-anthocyanin flavonoids quantification in Euterpe oleracea juice, Analytical and Bioanalytical Chemistry In vitro metabolism of anthocyaninsnby human gut microflora, European Journal of Nutrition Bioactive compounds or metabolites from black raspberries modulate T lymphocyte proliferation, myeloid cell differentiation and Jak/STAT signaling, Cancer Immunology, Immunotherapy