Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin Stability and Recovery: Implications for the Analysis of Clinical and Experimental Samples

(2009) Gary Woodward et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucusBenth)

(2009) G.A. Garzón et al.   JOURNAL OF FOOD SCIENCE

Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

(2008) Jasenka Piljac-Žegarac et al.   FOOD CHEMISTRY

Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States

(2008) Navindra P. Seeram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics

(2008) Pia Laine et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY