Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage

Unraveling Anthocyanin Bioavailability for Human Health

(2016) Mary Ann Lila et al.   Annual Review of Food Science and Technology

Stabilisation of the colour of anthocyanins in solutions by admixture with phytocomponents from apple

(2016) Stéphanie Guillotin et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions

(2015) Muhammad Saeeduddin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

(2014) Rui P. Queirós et al.   HIGH PRESSURE RESEARCH

The Case for Anthocyanin Consumption to Promote Human Health: A Review

(2013) Elisa Pojer et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Stability of anthocyanins in berry juices stored at different temperatures

(2013) Jarkko Hellström et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

EFFECT OF LONG-TIME STORAGE ON THE CONTENT OF POLYPHENOLS AND ASCORBIC ACID IN OSMO-CONVECTIVELY DRIED AND OSMO-FREEZE-DRIED FRUITS

(2012) E. PIASECKA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anthocyanin-enriched bilberry and blackcurrant extracts modulate amyloid precursor protein processing and alleviate behavioral abnormalities in the APP/PS1 mouse model of Alzheimer's disease

(2012) Saila Vepsäläinen et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Consumer-Based Optimization of Blackberry, Blueberry and Concord Juice Blends

(2012) Lydia J. R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Dietary Anthocyanin-Rich Bilberry Extract Ameliorates Hyperglycemia and Insulin Sensitivity via Activation of AMP-Activated Protein Kinase in Diabetic Mice

(2010) Masahito Takikawa et al.   JOURNAL OF NUTRITION

In vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.)

(2009) Lisbeth A. Pacheco-Palencia et al.   FOOD CHEMISTRY

Identification of Flavonoid and Phenolic Antioxidants in Black Currants, Blueberries, Raspberries, Red Currants, and Cranberries†

(2009) Gina Borges 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

Anthocyanins and their role in cancer prevention

(2008) Li-Shu Wang et al.   CANCER LETTERS

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

(2008) Niamh Harbourne et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando 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

Anthocyanin Composition and Antioxidant Activity of the Crowberry (Empetrum nigrum) and Other Berries

(2008) Kenjirou Ogawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Processing on Quality Parameters of Strawberries

(2008) Annetta Hartmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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