Obtaining preparations with increased content of bioactive compounds from eight types of berries

Anthocyanins: what do we know until now?

(2023) Francesca Giampieri et al.   Journal of Berry Research

Natural antioxidants from some fruits, seeds, foods, natural products, and associated health benefits: An update

(2023) Md. Mizanur Rahaman et al.   Food Science & Nutrition

Chemical Profiling, Bioactive Properties, and Anticancer and Antimicrobial Potential of Juglans regia L. Leaves

(2023) Natalia Żurek et al.   MOLECULES

Comprehensive anthocyanin and flavonol profiling and fruit surface color of 20 blueberry genotypes during postharvest storage

(2023) Yifan Yan et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of Processing and Storage Conditions on Functional Properties of Powdered Blueberry Pomace

(2022) Laura Calabuig-Jiménez et al.   Sustainability

Phenolic Profile and Antioxidant, Antibacterial, and Antiproliferative Activity of Juglans regia L. Male Flowers

(2022) Natalia Żurek et al.   MOLECULES

Impact of the agglomeration process on the flow, reconstitution, and antioxidant properties of an Andean berry powder mix

(2022) Manuela Gallón Bedoya et al.   Journal of Berry Research

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

(2022) Ieva Jurevičiūtė et al.   Foods

Global burden of colorectal cancer in 2020 and 2040: incidence and mortality estimates from GLOBOCAN

(2022) Eileen Morgan et al.   GUT

Blueberry fruit valorization and valuable constituents: A review

(2022) Yumin Duan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phytochemical Screening and Bioactive Properties of Juglans regia L. Pollen

(2022) Natalia Żurek et al.   Antioxidants

The potential of natural sources for pancreatic lipase inhibitors: a solution of the obesity crisis?

(2022) Xu-Dong Hou et al.   Expert Opinion on Drug Discovery

Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

(2022) Muhammet İrfan Aksu et al.   MEAT SCIENCE

Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying

(2021) Anna Sadowska et al.   Foods

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff

(2021) Nicole Jasmin Nemetz et al.   MOLECULES

Polyphenolic Compounds of Crataegus Berry, Leaf, and Flower Extracts Affect Viability and Invasive Potential of Human Glioblastoma Cells

(2021) Natalia Żurek et al.   MOLECULES

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

(2021) César Leyva-Porras et al.   MOLECULES

Polyphenol contents, antioxidant activities, and anti-cancer cell proliferation properties at each stage of fruit development in intersectional hybrids between highbush blueberry and shashanbo (Vaccinium bracteatum Thunb.)

(2021) Yuki Toyama et al.   Journal of Berry Research

Profiling of polyphenols by LC-QTOF/ESI-MS, characteristics of nutritional compounds and in vitro effect on pancreatic lipase, α-glucosidase, α-amylase, cholinesterase and cyclooxygenase activities of sweet (Prunus avium) and sour (P. cerasus) cherries leaves and fruits

(2021) Aneta Wojdyło et al.   INDUSTRIAL CROPS AND PRODUCTS

Accumulation Pattern of Flavonoids during Fruit Development of Lonicera maackii Determined by Metabolomics

(2021) Zengxing Qi et al.   MOLECULES

Plant-based diets: a review of the definitions and nutritional role in the adult diet

(2021) Gráinne Kent et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

(2021) Emilio Gil-Martín et al.   FOOD CHEMISTRY

In Vitro Biological Activities of Fruits and Leaves of Elaeagnus multiflora Thunb. and Their Isoprenoids and Polyphenolics Profile

(2020) Sabina Lachowicz et al.   Antioxidants

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

(2020) Anna Sadowska et al.   Applied Sciences-Basel

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

(2020) Xiaodan Hui et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders

(2020) Ferhan Balci-Torun et al.   POWDER TECHNOLOGY

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

(2019) Justyna Bochnak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in the phenolic compositions of Elaeagnus umbellata and Sambucus lanceolata after in vitro gastrointestinal digestion and evaluation of their potential anti-diabetic properties

(2019) Vítor Spínola et al.   FOOD RESEARCH INTERNATIONAL

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

(2019) Anna Michalska et al.   MOLECULES

Drying-induced physico-chemical changes in cranberry products

(2018) Anna Michalska et al.   FOOD CHEMISTRY

Material Properties and Tableting of Fruit Powders

(2018) M. G. Aziz et al.   Food Engineering Reviews

Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

(2018) Zhiqing Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content

(2018) Maite Gagneten et al.   POWDER TECHNOLOGY

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

(2017) Anna Michalska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of an anthocyanin-rich blackberry ( Rubus spp.) by-product extract by freeze-drying

(2017) Camila Yamashita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid state stability of polyphenols from a plant extract after fluid bed atmospheric spray-freeze-drying

(2017) Cristiane Cardoso Correia Teixeira et al.   POWDER TECHNOLOGY

Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries

(2016) Sang Gil Lee et al.   Journal of Food Measurement and Characterization

In Vitro Inhibitory Effect on Digestive Enzymes and Antioxidant Potential of Commonly Consumed Fruits

(2014) Anna Podsędek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders

(2013) Lorena Franceschinis et al.   DRYING TECHNOLOGY

Characterisation of Aronia powders obtained by different drying processes

(2013) Anna Horszwald 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

Cytotoxic activity of Thai medicinal plants against human cholangiocarcinoma, laryngeal and hepatocarcinoma cells in vitro

(2010) Wiratchanee Mahavorasirikul et al.   BMC Complementary and Alternative Medicine