The kinetics of thermal degradation of polyphenolic compounds from elderberry (Sambucus nigra L.) extract

Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements

(2018) K. Cejpek et al.   CZECH JOURNAL OF FOOD SCIENCES

Phytochemicals and antioxidant activity degradation kinetics during thermal treatments of sour cherry extract

(2017) Ana-Maria Oancea et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics

(2016) Mihaela Turturică et al.   Food and Bioprocess Technology

Variation of select flavonols and chlorogenic acid content of elderberry collected throughout the Eastern United States

(2016) Elizabeth Mudge et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts – A kinetic study

(2016) Mihaela Turturică et al.   JOURNAL OF FOOD ENGINEERING

Processed elderberry (Sambucus nigra L.) products: A beneficial or harmful food alternative?

(2016) Mateja Senica et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Photochemistry of the hemiketal form of anthocyanins and its potential role in plant protection from UV-B radiation

(2015) Damien Costa et al.   TETRAHEDRON

Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review

(2015) Andrzej Sidor et al.   Journal of Functional Foods

Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices

(2015) Carolina Busso Casati et al.   Journal of Berry Research

Thermal degradation of grape marc polyphenols

(2014) Katalin Sólyom et al.   FOOD CHEMISTRY

In vitro antioxidant properties and anthocyanin compositions of elderberry extracts

(2014) Hale Gamze Duymuş et al.   FOOD CHEMISTRY

Investigation of Anthocyanin Profile of Four Elderberry Species and Interspecific Hybrids

(2014) Maja Mikulic-Petkovsek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Using the Porter model to analyze the US elderberry industry

(2012) Mihaela M. Cernusca et al.   AGROFORESTRY SYSTEMS

Comparative analyses of seeds of wild fruits of Rubus and Sambucus species from Southern Italy: Fatty acid composition of the oil, total phenolic content, antioxidant and anti-inflammatory properties of the methanolic extracts

(2012) Alessia Fazio et al.   FOOD CHEMISTRY

Degradation Kinetics of Anthocyanins from European Cranberrybush (Viburnum opulus L.) Fruit Extracts. Effects of Temperature, pH and Storage Solvent

(2012) Bianca Moldovan et al.   MOLECULES

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

(2011) Lise Verbeyst et al.   JOURNAL OF FOOD ENGINEERING

Identification of degradation pathways and products of cyanidin-3-sophoroside exposed to pulsed electric field

(2010) Jianxia Sun et al.   FOOD CHEMISTRY

Elderberry (Sambucus nigraL.) Wine: A Product Rich in Health Promoting Compounds

(2010) Valentina Schmitzer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physico-chemical characteristics of some wild grown European elderberry (Sambucus nigraL.) genotypes

(2010) Sezai Ercisli et al.   Pharmacognosy Magazine

Total phenolic, anthocyanin contents and antioxidant capacity of selected elderberry (Sambucus canadensis L.) accessions

(2010) Mustafa Ozgen et al.   Pharmacognosy Magazine

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

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

European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols

(2008) R VEBERIC et al.   FOOD CHEMISTRY

Influence of Altitudinal Variation on the Content of Phenolic Compounds in Wild Populations of Calluna vulgaris, Sambucus nigra, and Vaccinium myrtillus

(2008) Gudrun Rieger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY