The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

(2021) Małgorzata Nowacka et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Anthocyanins: Factors Affecting Their Stability and Degradation

(2021) Bianca Enaru et al.   Antioxidants

Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr.

(2020) Elżbieta Radziejewska-Kubzdela et al.   ULTRASONICS SONOCHEMISTRY

Effects of power ultrasound on the activity and structure of β‐D‐glucosidase with potentially aroma‐enhancing capability

(2019) Yujing Sun et al.   Food Science & Nutrition

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

(2019) Jin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proanthocyanidins: A comprehensive review

(2019) Abdur Rauf et al.   BIOMEDICINE & PHARMACOTHERAPY

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

(2019) Anna Grobelna et al.   Agronomy-Basel

Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

(2018) Magdalena Dadan et al.   FOOD CHEMISTRY

Effect of pre-treatment of blue honeysuckle berries on bioactive iridoid content

(2018) Jan Oszmiański et al.   FOOD CHEMISTRY

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

Effect of temperature and pH on stability of anthocyanin obtained from blueberry

(2018) Ya Liu et al.   Journal of Food Measurement and Characterization

Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices

(2018) J. Oszmiański et al.   CZECH JOURNAL OF FOOD SCIENCES

Phytochemical characteristics and potential therapeutic properties of blue honeysuckle Lonicera caerulea L. (Caprifoliaceae)

(2018) Rafał Becker et al.   Journal of Herbal Medicine

Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice

(2017) Luis Eduardo Ordóñez-Santos et al.   FOOD CHEMISTRY

Thermosonication: An alternative processing for fruit and vegetable juices

(2017) Luis M. Anaya-Esparza et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Classification of commercial apple juices based on multivariate analysis of their chemical profiles

(2016) Katarzyna Włodarska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

The Content of Phenolic Compounds in Leaf Tissues of White (Aesculus hippocastanum L.) and Red Horse Chestnut (Aesculus carea H.) Colonized by the Horse Chestnut Leaf Miner (Cameraria ohridella Deschka & Dimić)

(2014) Jan Oszmiański et al.   MOLECULES

Compositional Differences of Phenolic Compounds between Black Currant (Ribes nigrum L.) Cultivars and Their Response to Latitude and Weather Conditions

(2012) Jie Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical fingerprint analysis of Gentianae Radix et Rhizoma by high-performance liquid chromatography

(2012) Baozhong Duan et al.   Acta Pharmaceutica Sinica B

The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability

(2011) Oskar Laaksonen et al.   FOOD CHEMISTRY

Phenolic Profile of Edible Honeysuckle Berries (Genus Lonicera) and Their Biological Effects

(2011) Tunde Jurikova et al.   MOLECULES

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

(2010) Ramesh C. Khanal et al.   FOOD RESEARCH INTERNATIONAL

Effect of Enzymatic Mash Treatment and Storage on Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice

(2009) Jan Oszmiański et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits

(2009) Camille S. Bowen-Forbes et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Application of ultrasound in grape mash treatment in juice processing

(2009) Le Ngoc Lieu et al.   ULTRASONICS SONOCHEMISTRY