Comparison of Health-Relevant Flavonoids in Commonly Consumed Cranberry Products

Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

(2011) Diana E. Roopchand et al.   FOOD CHEMISTRY

Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries

(2011) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multi-laboratory validation of a standard method for quantifying proanthocyanidins in cranberry powders

(2010) Ronald L Prior et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phytochemicals of Cranberries and Cranberry Products: Characterization, Potential Health Effects, and Processing Stability

(2009) E. Pappas et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hypoglycemic activity of a novel anthocyanin-rich formulation from lowbush blueberry, Vaccinium angustifolium Aiton

(2009) Mary H. Grace et al.   PHYTOMEDICINE

Potential Oral Health Benefits of Cranberry

(2008) C. Bodet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

Cranberries and Cranberry Products: Powerful in Vitro, ex Vivo, and in Vivo Sources of Antioxidants

(2008) Joe A. Vinson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY