Comparative Phytochemical Profiles and Antioxidant Enzyme Activity Analyses of the Southern Highbush Blueberry (Vaccinium corymbosum) at Different Developmental Stages

The antioxidant activity and genotoxicity of isogarcinol

(2018) Zijin Liu et al.   FOOD CHEMISTRY

Characterization of polyphenol oxidase from blueberry ( Vaccinium corymbosum L.)

(2017) M. Siddiq et al.   FOOD CHEMISTRY

Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry ( Vaccinium spp.)

(2017) Huailing Wang et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial phenolic compounds from extracts of cultivated and wild-grown Tunisian Ruta chalepensis

(2017) Ines Ouerghemmi et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Influence of Harvest Season and Cultivar on the Variation of Phenolic Compounds Composition and Antioxidant Properties in Vaccinium ashei Leaves

(2017) Verciane Cezarotto et al.   MOLECULES

Characterization and quantification of flavonoids and organic acids over fruit development in American cranberry ( Vaccinium macrocarpon ) cultivars using HPLC and APCI-MS/MS

(2017) Yifei Wang et al.   PLANT SCIENCE

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

(2017) Alicia Cervantes-Elizarrarás et al.   ULTRASONICS SONOCHEMISTRY

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

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

Variation in total anthocyanin, phenolic contents, antioxidant enzyme and antioxidant capacity among different mulberry ( Morus sp.) cultivars in China

(2016) Hangjun Chen et al.   SCIENTIA HORTICULTURAE

Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice

(2015) Zoriţa Diaconeasa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Anti-inflammatory and anti-periductal fibrosis effects of an anthocyanin complex in Opisthorchis viverrini-infected hamsters

(2014) Kitti Intuyod et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Immunomodulatory Effect of a Wild Blueberry Anthocyanin-Rich Extract in Human Caco-2 Intestinal Cells

(2014) Valentina Taverniti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan

(2012) Tahir Mahmood et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Profiles of Carotenoids, Anthocyanins, Phenolics, and Antioxidant Activity of Selected Color Waxy Corn Grains during Maturation

(2011) Qing-ping Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variation in antioxidant enzyme activities and nonenzyme components among cultivars of rabbiteye blueberries (Vaccinium ashei Reade) and V. ashei derivatives

(2010) Shiow Y. Wang et al.   FOOD CHEMISTRY

Physicochemical and bioactive properties evolution during ripening of ‘Ambrunés’ sweet cherry cultivar

(2010) Manuel Joaquín Serradilla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions

(2009) Elinor Shwartz et al.   FOOD CHEMISTRY

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

(2009) Mary H. Grace et al.   PHYTOMEDICINE

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

(2008) Alejandro David Rodarte Castrejón et al.   FOOD CHEMISTRY

Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties

(2008) Gabriella Giovanelli et al.   FOOD CHEMISTRY