Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica

The potential health benefits of haskap ( Lonicera caerulea L.): Role of cyanidin-3- O -glucoside

(2018) H.P. Vasantha Rupasinghe et al.   Journal of Functional Foods

Chemical Composition and Physical Characteristics of Fruits of Two Cultivars of Blue Honeysuckle (Lonicera caerulea L.) in Relation to their Degree of Maturity and Harvest Date

(2018) Ireneusz Dariusz OCHMIAN et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Chemical features and bioactivities of cornflower (Centaurea cyanus L.) capitula: The blue flowers and the unexplored non-edible part

(2018) Lara Lockowandt et al.   INDUSTRIAL CROPS AND PRODUCTS

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

(2017) Geferson A. Gonçalves et al.   Journal of Functional Foods

Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb.f.: An underexploited and highly disseminated species

(2016) Sílvia M.F. Bessada et al.   INDUSTRIAL CROPS AND PRODUCTS

Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids

(2016) Poliana Moser et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

(2016) Jan Oszmiański et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gamma irradiation as a practical alternative to preserve the chemical and bioactive wholesomeness of widely used aromatic plants

(2015) Eliana Pereira et al.   FOOD RESEARCH INTERNATIONAL

Bioactive formulations prepared from fruiting bodies and submerged culture mycelia of the Brazilian edible mushroom Pleurotus ostreatoroseus Singer

(2015) Rúbia Carvalho Gomes Corrêa et al.   Food & Function

Effect of frozen storage on polyphenol content and antioxidant activity of haskap berries (Lonicera caerulea L.)

(2015) Rabie Khattab et al.   Journal of Berry Research

Haskap Berries (Lonicera caerulea L.)—a Critical Review of Antioxidant Capacity and Health-Related Studies for Potential Value-Added Products

(2014) Giovana Bonat Celli et al.   Food and Bioprocess Technology

Synergisms in antioxidant and anti-hepatocellular carcinoma activities of artichoke, milk thistle and borututu syrups

(2013) Carla Pereira et al.   INDUSTRIAL CROPS AND PRODUCTS

Variability of Phytochemical Properties and Content of Bioactive Compounds in Lonicera caerulea L. var. kamtschatica Berries

(2013) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and Antimicrobial Activity of Polyphenol Extracts from Wild Berry Fruits Grown in Southeast Serbia

(2013) BC Radovanović et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

(2013) Lillian Barros et al.   Journal of Functional Foods

Short Communication: Haskap (Lonicera caerulea): A new berry crop with high antioxidant capacity

(2012) H. P. Vasantha Rupasinghe et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants

(2012) Carla Pereira et al.   Food Analytical Methods

The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

(2012) Piret Raudsepp et al.   FOOD CONTROL

Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model

(2010) Marina Soković et al.   MOLECULES

Relationship of Dietary Linoleic Acid to Blood Pressure

(2008) Katsuyuki Miura et al.   HYPERTENSION

Constituents and Antimicrobial Properties of Blue Honeysuckle: A Novel Source for Phenolic Antioxidants

(2008) Irena Palíková et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY