Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies

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Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies

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im Juli 2014 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в липні 2014

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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Comparison of Anthocyanin Conc ...... tional Processing Technologies

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P1476

Comparison of Anthocyanin Conc ...... tional Processing Technologies

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P2093

A. Martynenko

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P. Havard

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T. Astatkie

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V. Satanina

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W. Kalt

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P2860

Blueberry supplementation improves memory in older adults

Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries.

Interspecific variation in anthocyanins, phenolics, and antioxidant capacity among genotypes of highbush and lowbush blueberries (Vaccinium section cyanococcus spp.).

A berry thought-provoking idea: the potential role of plant polyphenols in the treatment of age-related cognitive disorders.

Bioactives in blueberries improve insulin sensitivity in obese, insulin-resistant men and women.

Dietary flavonoid intakes and risk of type 2 diabetes in US men and women.

Polyphenolic phytochemicals--just antioxidants or much more?

High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women.

The impact of fruit flavonoids on memory and cognition.

Antioxidant and neuroprotective properties of blueberry polyphenols: a critical review.

P304

609-618

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P31

scholarly article

P356

10.1111/JFPE.12117

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P433

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P478

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P577

2014-07-13T00:00:00Z

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P921

anthocyanins