The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Phenolic Composition and Antioxidant Activities of Saskatoon Berry Fruit and Pomace

(2019) Daniela Ribeiro de Souza et al.   FOOD CHEMISTRY

Impact of Saskatoon berry powder on insulin resistance and relationship with intestinal microbiota in high fat–high sucrose diet-induced obese mice

(2019) Ruozhi Zhao et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Accumulation of plasma levels of anthocyanins following multiple saskatoon berry supplements

(2019) Jim Fang et al.   XENOBIOTICA

Comparison of the effect of four drying methods on polyphenols in saskatoon berry

(2019) S. Lachowicz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

(2019) Anna Michalska et al.   MOLECULES

Distribution of phytochemicals and antioxidative potency in fruit peel, flesh, and seeds of Saskatoon berry

(2019) Sabina Lachowicz et al.   FOOD CHEMISTRY

Drying-induced physico-chemical changes in cranberry products

(2018) Anna Michalska et al.   FOOD CHEMISTRY

The composition of bioactive compounds and antioxidant activity of Saskatoon berry ( Amelanchier alnifolia Nutt.) genotypes grown in central Poland

(2017) Sabina Lachowicz et al.   FOOD CHEMISTRY

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

(2017) M. Siddiq et al.   FOOD CHEMISTRY

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

(2017) Anna Michalska et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients

(2017) Virginia P. Gouw et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical Composition and Antioxidant Capacity of Seven Saskatoon Berry (Amelanchier alnifolia Nutt.) Genotypes Grown in Poland

(2017) Sabina Lachowicz et al.   MOLECULES

Functional properties of encapsulated Cagaita ( Eugenia dysenterica DC.) fruit extract

(2017) Luis Daniel Daza et al.   Food Bioscience

Inulin: Properties, health benefits and food applications

(2016) Muhammad Shoaib et al.   CARBOHYDRATE POLYMERS

Physicochemical properties of whole fruit plum powders obtained using different drying technologies

(2016) Anna Michalska et al.   FOOD CHEMISTRY

Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds

(2016) Jan Oszmiański et al.   MOLECULES

Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying

(2015) Sangeeta Saikia et al.   FOOD CHEMISTRY

Flavonoid Profile of Saskatoon Berries (Amelanchier alnifolia Nutt.) and Their Health Promoting Effects

(2013) Tunde Juríková et al.   MOLECULES

Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

(2012) María Janeth Rodríguez-Roque et al.   FOOD CHEMISTRY

Bioactive Polyphenols in Leaves, Stems, and Berries of Saskatoon (Amelanchier alnifolia Nutt.) Cultivars

(2012) Anu Lavola et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

(2012) Irina Ioannou et al.   JOURNAL OF FOOD ENGINEERING

Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses

(2012) Pollyanna Ibrahim Silva et al.   JOURNAL OF FOOD ENGINEERING

Evaluation of Polyphenolic Profile and Nutritional Value of Non-Traditional Fruit Species in the Czech Republic — A Comparative Study

(2012) Tunde Jurikova et al.   MOLECULES

Effect of spray drying and storage on the stability of bayberry polyphenols

(2011) Zhongxiang Fang et al.   FOOD CHEMISTRY

Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

(2011) U. Tiwari et al.   FOOD RESEARCH INTERNATIONAL

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

Black currant polyphenols: Their storage stability and microencapsulation

(2010) Anna M. Bakowska-Barczak et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder

(2010) Tuyen C. Kha et al.   JOURNAL OF FOOD ENGINEERING

Study on microencapsulation of curcumin pigments by spray drying

(2009) Yu Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Proximate and Polyphenolic Characterization of Cranberry Pomace†

(2009) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of antioxidant capacity and phenolic compounds of berries, chokecherry and seabuckthorn

(2009) Wende Li et al.   Open Life Sciences

Nano- and micro-structured assemblies for encapsulation of food ingredients

(2008) Mary Ann Augustin et al.   CHEMICAL SOCIETY REVIEWS

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY

Evaluation of Saskatoon Berry (Amelanchier alnifolia Nutt.) Cultivars for their Polyphenol Content, Antioxidant Properties, and Storage Stability

(2008) Anna M. Bakowska-Barczak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoids and cyanogenic glucosides in saskatoon berries (Amelanchier alnifolia Nutt.)

(2007) G. Mazza et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS