Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam

Edible foxtail millet flour stabilises and retain the in vitro activity of blueberry bioactive components

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Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide-induced toxicity in HepG2 cells

(2017) Xuenan Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

(2017) Francisco J. Olivas-Aguirre et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of in vitro -simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells

(2017) Xinyao Jiao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant capacity of blueberry extracts: Peroxyl radical scavenging and inhibition of plasma lipid oxidation induced by multiple oxidants

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Physicochemical Stability of Diet Umbu-Caja Jams Stored under Ambient Conditions

(2014) Emanuel Neto Alves de Oliveira et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of processing on the bioavailability and vascular effects of blueberry (poly)phenols

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Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures

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Effect of storage time and temperature on the physicochemical and sensory characteristics of commercial apricot jam

(2013) Noureddine Touati et al.   FOOD CHEMISTRY

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

(2012) Mariana-Atena Poiana et al.   Chemistry Central Journal

Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits

(2011) Taha M. Rababah et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity†

(2010) Luke R. Howard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

(2009) Ankit Patras et al.   Food and Bioprocess Technology

Formation of Hydroxymethylfurfural in Domestic High-Fructose Corn Syrup and Its Toxicity to the Honey Bee (Apis mellifera)

(2009) Blaise W. LeBlanc et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia

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