Wild Blueberry Association Research Library™

Research Library

Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices

Rizzolo, A.; Nani, R. C.; Viscardi, D.; Bertolo, G.; Torreggiani, D.

http://www.sciencedirect.com/science/article/pii/S0260877402002571

Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals

Chaovanalikit, A.; Dougherty, M. P.; Camire, M. E.; Briggs, J.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2003.tb07032.x/abstract

Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments

Lee, J.; Durst, R. W.; Wrolstad, R. E.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb08701.x/abstract

Involvement of blueberry peroxidase in the mechanisms of anthocyanin degradation in blueberry juice

Kader, F.; Irmouli, M.; Nicolas, J. P.; Metche, M.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb09427.x/abstract

Blueberry and grape anthocyanins as breakfast cereal colorants

Camire, M. E.; Chaovanalikit, A.; Dougherty, M.P.; Briggs, J.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2002.tb11425.x/abstract

Quality and stability of blueberry juice blended with apple, grape and cranberry juice

Main, G.; Faupel, M.; Morris, J.; McNew, R.

http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2001.tb00595.x/abstract

Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vacciniumcorymbosum L.)

Skrede, G.; Wrolstad, R. E.; Durst, R. W.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2000.tb16007.x/abstract

Anthocyanins, phenolics, and antioxidant capacity of processed lowbush blueberry products

Kalt, W.; McDonald, J. E.; Donner, H.

http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2000.tb16013.x/abstract

Degradation of pelargonidin 3-glucoside in the presence of chlorogenic acid and blueberry polyphenol oxidase

Kader,F.; Nicolas,J.P.; Metche,M.

http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(19990315)79:4%3C517::AID-JSFA212%3E3.0.CO;2-N/abstract

Lowbush blueberry puree and applesauce for oil replacement in cake systems

Camire, M.E.; Surjawan, I.; Work, T.M.

• «
• 1
• ...
• 140
• 141
• 142
• 143
• 144
• 145
• 146
• 147
• »