Composition of industrial seedless black currant pomaceSOJKA, Michat; KROL, Bogusław.European food research & technology (Print). 2009, Vol 228, Num 4, pp 597-605, issn 1438-2377, 9 p.Article

The RNA2 5' leader of Blackcurrant reversion virus mediates efficient in vivo translation through an internal ribosomal entry site mechanismKARETNIKOV, Alexey; LEHTO, Kirsi.Journal of general virology. 2007, Vol 88, pp 286-297, issn 0022-1317, 12 p., 1Article

Suitability of four blackcurrant cultivars for industrial syrup production = Aptitude de quatre cultivars de cassissiers à la production industrielle de siropBLOM, H; SKREDE, G.Journal of the science of food and agriculture. 1984, Vol 35, Num 3, pp 332-337, issn 0022-5142Article

Droplet counter-current chromatography of anthocyanins = Analyse des anthocyanines par chromatographie à contre-courantFRANCIS, G. W; ANDERSEN, O. M.Journal of chromatography. 1984, Vol 283, pp 445-448, issn 0021-9673Article

Visual color deterioration in blackcurrant syrup predicted by different instrumental variables = Détermination, par différentes techniques instrumentales, de la dégradation de la couleur des sirops de cassisSKREDE, G; NAES, T; MARTENS, M et al.Journal of food science. 1983, Vol 48, Num 6, pp 1745-1749, issn 0022-1147Article

ETUDE SUR LES CARACTERISTIQUES PHYSICOCHIMIQUES ET EN PARTICULIER SUR LA COMPOSITION EN ACIDES AMINES LIBRES DES JUS DE CASSIS.MIALONNIER G; MERLE D; POULAT F et al.1982; SCIENCES DES ALIMENTS; ISSN 0240-8813; FRA; DA. 1982; VOL. 2; NO H. SER. 1; PP. 33-38; BIBL. 6 REF.; 4 TABL.Conference Paper

ETUDE COMPARATIVE DE LA COMPOSITION VITAMINIQUE DES DIVERSES VARIETES DE CASSISFRAJMAN IA.1976; SADOVOD. VINOGRAD. VINODEL. MOLDAV.; S.S.S.R.; DA. 1976; VOL. 31; NO 5; PP. 53-55Article

Bacteria of public health significance in blackcurrant juiceKHALAF, S. H; ABBAR, F. M; TAHIR, M et al.Microbios. 1988, Vol 56, Num 227, pp 89-95, issn 0026-2633Article

Flavour and authenticity studies at the TNO-CIVO Food Analysis Institute = Etudes de la flaveur et de l'authenticité à l'Institut d'analyse des produits alimentaires TNO-CIVOMAARSE, H.Perfumer & flavorist. 1987, Vol 12, Num 2, pp 45-56, issn 0272-2666, 9 p.Article

The composition of blackcurrant absolute (Ribes nigrum) = Composition de l'absolue de cassis (Ribes nigrum)Perfumer & flavorist. 1984, Vol 9, Num 6, pp 39-42, issn 0272-2666Article

Physical properties of certain small fruits = Propriétés physiques de certains petits fruitsKOMANDI, E. I.International agrophysics. 1987, Vol 3, Num 1-2, pp 59-68, issn 0236-8722Article

Etude de l'extrait de bourgeons de cassis (Ribes Nigrum L.)TEYSSIER, Laure.1985, 120 pThesis

Elucidation of the Roles of Blackcurrant reversion virus and Phytoplasma in the Etiology of Full Blossom Disease in CurrantsSPAK, Josef; KUBELKOVA, Darina; PRIBYLOVA, Jaroslava et al.Plant disease. 2009, Vol 93, Num 8, pp 832-838, issn 0191-2917, 7 p.Article

Successful back-inoculation confirms the role of black currant reversion associated virus as the causal agent of reversion diseaseLEMMETTY, A; LEHTO, K.European journal of plant pathology. 1999, Vol 105, Num 3, pp 297-301, issn 0929-1873Article

Improved PCR detection of Blackcurrant reversion virus in Ribes and further evidence that it is the causal agent of reversion diseaseJONES, A. Teifion; MCGAVIN, Wendy J.Plant disease. 2002, Vol 86, Num 12, pp 1333-1338, issn 0191-2917, 6 p.Article

L'olio di semi di Ribes nigrum = L'huile de pépins de Ribes nigrum = The Ribes nigrum seed oilLERCKER, G; COCCHI, M; TURCHETTO, E et al.Rivista Italiana delle Sostanze Grasse. 1988, Vol 65, Num 1, pp 1-6, issn 0035-6808Conference Paper

Volatile compounds in black currant products. An additional factor in authenticity control of fruit juices = Les composés volatils des produits à base de cassis. Un facteur supplémentaire de contrôle de l'authenticité des jus de fruitsNIJSSEN, L. M; MAARSE, H.Flavour and fragrance journal. 1986, Vol 1, Num 4-5, pp 143-148, issn 0882-5734Article

Blackcurrant stems ; a novel non-tree fibre for the production of pulp and paperSTEWART, D; BRENNAN, R. M; MORRISON, I. M et al.Cellulose chemistry and technology. 1995, Vol 29, Num 2, pp 203-214, issn 0576-9787Article

Volatile compounds of blackcurrant juice and wineLEINO, M; KALLIO, H.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 5, pp 410-414, issn 0044-3026Article

Color quality of blackcurrant syrups during storage evaluated by hunter L', á, b' values = Evaluation, au moyen des indices colorimétriques de Hunter L', á, b' de la qualité de la couleur des sirops de cassis au cours du stockageSKREDE, G.Journal of food science. 1985, Vol 50, Num 2, pp 514-525, issn 0022-1147, 5 p.Article

Colour stability of blackcurrant (Ribes nigrum) juice = Stabilité de la couleur du jus de cassis (Ribes nigrum)TAYLOR, J.Journal of the science of food and agriculture. 1989, Vol 49, Num 4, pp 487-491, issn 0022-5142Article

Fractionation of blackcurrant seed oil = Fractionnement de l'huile de pépins de cassisTRAITLER, H; WILLE, H. J; STUDER, A et al.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 5, pp 755-760, issn 0003-021XArticle

Analysis of triglyceride species of blackcurrant seed oil by HPLC via a laser light scattering detector = Analyse, par CLHP à détecteur à lumière diffusée laser, des triglycérides de l'huile de pépins de cassisPERRIN, J. L; PREVOT, A; TRAITLER, H et al.Revue française des corps gras. 1987, Vol 34, Num 4, pp 221-223, issn 0035-3000Article

Identification du (+)-spathulénol dans l'huile essentielle de bourgeons de cassis (Ribes nigrum L.) = Identification of (+)-spathulenol in the essential oil of blackcurrant buds (Ribes nigrum L.)LE QUERE, J. L; LATRASSE, A.Sciences des aliments. 1986, Vol 6, Num 1, pp 47-59, issn 0240-8813Article

Le méthoxy-4 méthyl-2 butanethiol-2, un constituant majeur de l'arôme du bourgeon de cassis (Ribes nigrum L.) = The 4-methoxy 2-methyl 2-mercapto-butane, a major constituent of the aroma of the blackcurrant bud (Ribes nigrum L.)RIGAUD, J; ETIEVANT, P; HENRY, R et al.Sciences des aliments. 1986, Vol 6, Num 2, pp 213-220, issn 0240-8813Article