Changes in Elderberry (Sambucus nigra L.) Juice Concentrate Polyphenols during Storage

Sambucus Nigra Extracts–Natural Antioxidants and Antimicrobial Compounds

(2021) Anna Przybylska-Balcerek et al.   MOLECULES

Effect of harvesting year and elderberry cultivar on the chemical composition and potential bioactivity: A three-year study

(2019) Sandrine S. Ferreira et al.   FOOD CHEMISTRY

Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH

(2018) Tian Jiang et al.   FOOD CHEMISTRY

Kinetics of colour changes in pasteurised strawberry juice during storage

(2018) Carolien Buvé et al.   JOURNAL OF FOOD ENGINEERING

Bioactive properties of Sambucus nigra L. as a functional ingredient for food and pharmaceutical industry

(2018) Karolina Młynarczyk et al.   Journal of Functional Foods

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

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

Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment

(2015) Johanna E. Brauch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of Anthocyanins in Elderberry and Chokeberry Dietary Supplements

(2015) Christian Vlachojannis et al.   PHYTOTHERAPY RESEARCH

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

Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay

(2014) Anna Pękal et al.   Food Analytical Methods

Structure–activity relationships of anthocyanidin glycosylation

(2014) Chang Ling Zhao et al.   MOLECULAR DIVERSITY

Study of the retention capacity of anthocyanins by wine polymeric material

(2012) Fernando J. Gonçalves et al.   FOOD CHEMISTRY

Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties

(2012) Luke R. Howard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

(2010) Roman Buckow et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products

(2008) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

(2008) C. Brownmiller et al.   JOURNAL OF FOOD SCIENCE

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

(2008) A. Hager et al.   JOURNAL OF FOOD SCIENCE