Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey

Fractionation and characterisation of dietary fibre from blackcurrant pomace

(2018) K. Alba et al.   FOOD HYDROCOLLOIDS

Characterization of free and bound volatile compounds in six Ribes nigrum L. blackcurrant cultivars

(2018) Yaran Liu et al.   FOOD RESEARCH INTERNATIONAL

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Preparation and modification of high dietary fiber flour: A review

(2018) Huijuan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Dietary fibre in legumes, seeds, vegetables, fruits and mushrooms: Comparing traditional and semi-automated filtration techniques

(2018) Helena Pastell et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

High variability in flavonoid contents and composition between different North-European currant (Ribes spp.) varieties

(2016) Pirjo H. Mattila et al.   FOOD CHEMISTRY

Quality parameters of currant berries from three different cluster positions

(2016) Maja Mikulic-Petkovsek et al.   SCIENTIA HORTICULTURAE

Changes in fruit quality parameters of four Ribes species during ripening

(2015) Maja Mikulic-Petkovsek et al.   FOOD CHEMISTRY

Chemical composition and antioxidant activity of Chinese wild raspberry (Rubus hirsutus Thunb.)

(2015) Yu Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of controlled post-flowering temperature and daylength on chemical composition of four black currant ( Ribes nigrum L.) cultivars of contrasting origin

(2015) Tomasz L. Woznicki et al.   SCIENTIA HORTICULTURAE

Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits

(2014) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Effects of new packaging solutions on physico-chemical, nutritional and aromatic characteristics of red raspberries (Rubus idaeus L.) in postharvest storage

(2014) Gabriella Giovanelli et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Total antioxidant capacity and total phenolic and anthocyanin contents in fruit species grown in Northwest Italy

(2013) Cecilia Contessa et al.   SCIENTIA HORTICULTURAE

Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species

(2012) Maja Mikulic-Petkovsek et al.   JOURNAL OF FOOD SCIENCE

Biological activity and chemical composition of different berry juices

(2010) Aleksandra Konić-Ristić et al.   FOOD CHEMISTRY

Biochemical Profiling and Chemometric Analysis of Seventeen UK-Grown Black Currant Cultivars

(2008) Jordi Giné Bordonaba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review

(2008) Agnieszka Szajdek et al.   PLANT FOODS FOR HUMAN NUTRITION

Processing blackcurrants dramatically reduces the content and does not enhance the urinary yield of anthocyanins in human subjects

(2007) Wendy Hollands et al.   FOOD CHEMISTRY

Changes in volatile constituents of blackcurrants (Ribes nigrum L. cv. ‘Titania’) following controlled atmosphere storage

(2007) Jamil Harb et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in biosynthesis of aroma volatile compounds during on-tree maturation of ‘Pink Lady®’ apples

(2007) C. Villatoro et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY