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Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashesNG, M; LAWLOR, J. B; CHANDRA, S et al.Food quality and preference. 2012, Vol 25, Num 2, pp 121-134, issn 0950-3293, 14 p.Article

Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in RatsWALTON, Michaela C; HENDRIKS, Wouter H; BROOMFIELD, Anne M et al.Journal of food science. 2009, Vol 74, Num 1, issn 0022-1147, H22-H29Article

Effect of microencapsulation of dietary oil on postprandial lipemiaTUOMASJUKKA, Saska; KALLIO, Heikki; FORSSELL, Pirkko et al.Journal of food science. 2006, Vol 71, Num 3, issn 0022-1147, S225-S230Article

Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oilSAMOTYJA, Urszula; MATECKA, Maria.European journal of lipid science and technology (Print). 2010, Vol 112, Num 12, pp 1331-1336, issn 1438-7697, 6 p.Article

Colonic metabolites of berry polyphenols: the missing link to biological activity?WILLIAMSON, Gary; CLIFFORD, Michael N.British journal of nutrition. 2010, Vol 104, issn 0007-1145, S48-S66, SUP3Article

Blackcurrant seed press residue increases tocopherol concentrations in serum and stool whilst biomarkers in stool and urine indicate increased oxidative stress in human subjectsHELBIG, Dorit; WAGNER, Andreas; GLEI, Michael et al.British journal of nutrition. 2009, Vol 102, Num 4, pp 554-562, issn 0007-1145, 9 p.Article

Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditionsXIANZHE ZHENG; CHENGHAI LIU; SHI, John et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 52, Num 1, pp 39-48, issn 0023-6438, 10 p.Article

Polyphenol and vitamin C contents in European commercial blackcurrant juice productsMATTILA, Pirjo H; HEILSTRÖM, Jarkko; MCDOUGALL, Gordon et al.Food chemistry. 2011, Vol 127, Num 3, pp 1216-1223, issn 0308-8146, 8 p.Article

Qualitative comparison of blackcurrant and blackcurrant―whey beveragesJAWORSKA, G; SADY, M; GREGA, T et al.Food science and technology international. 2011, Vol 17, Num 4, pp 331-341, issn 1082-0132, 11 p.Article

Effects of different enzymatic pre-press maceration treatments on the release of phenols into blackcurrant juiceBAGGER-JØRGENSEN, Rico; MEYER, Anne S.European food research & technology (Print). 2004, Vol 219, Num 6, pp 620-629, issn 1438-2377, 10 p.Article

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 effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stabilityLAAKSONEN, Oskar; SANDELL, Mari; NORDLUND, Emilia et al.Food chemistry. 2011, Vol 130, Num 1, pp 31-41, issn 0308-8146, 11 p.Article

Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substratesSAMOTYJA, Urszula; MALECKA, Maria.Food chemistry. 2007, Vol 104, Num 1, pp 317-323, issn 0308-8146, 7 p.Article

Gas chromatography analysis of blackcurrant oil in relation to its stabilitySTRANSKY, Karel; ZAREVUCKA, Marie; WIMMER, Zdenek et al.Food chemistry. 2005, Vol 92, Num 3, pp 569-573, issn 0308-8146, 5 p.Article

Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juiceBRENNAN, Rex M; HUNTER, E. Anthony; MUIR, D. Donald et al.Food research international. 2003, Vol 36, Num 9-10, pp 1015-1020, issn 0963-9969, 6 p.Article

Phenolic acid content of fruits commonly consumed and locally produced in ScotlandRUSSELL, Wendy R; LABAT, Aurélie; SCOBBIE, Lorraine et al.Food chemistry. 2009, Vol 115, Num 1, pp 100-104, issn 0308-8146, 5 p.Article

Effect of enzyme-aided pressing on anthocyanin yield and profiles in bilberry and blackcurrant juicesBUCHERT, Johanna; KOPONEN, Jani M; SUUTARINEN, Marjaana et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 15, pp 2548-2556, issn 0022-5142, 9 p.Article

Stability of anthocyanins in berry juices stored at different temperaturesHELLSTRÖM, Jarkko; MATTILA, Pirjo; KARJALAINEN, Reijo et al.Journal of food composition and analysis (Print). 2013, Vol 31, Num 1, pp 12-19, issn 0889-1575, 8 p.Article

Evaluation of commercial red fruit juice concentrates as ingredients for antioxidant functional juicesBERMUDEZ-SOTO, Maria J; TOMAS-BARBERAN, Francisco A.European food research & technology (Print). 2004, Vol 219, Num 2, pp 133-141, issn 1438-2377, 9 p.Article

Postprandial glucose, insulin, and free fatty acid responses to sucrose consumed with blackcurrants and lingonberries in healthy womenTÖRRÖNEN, Riitta; KOLEHMAINEN, Marjukka; SARKKINEN, Essi et al.The American journal of clinical nutrition. 2012, Vol 96, Num 3, pp 527-533, issn 0002-9165, 7 p.Article

Anthocyanins Remain Stable during Commercial Blackcurrant Juice ProcessingWOODWARD, Gary M; MCCARTHY, Danielle; PHAM-THANH, Danh et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, S408-S414Article

DIRECT CRYOPRESERVATION OF WINTER BUDS OF NINE CULTIVARS OF BLACKCURRANT (Ribes nigrum L.)GREEN, Jon; GROUT, Brian.Cryo-letters. 2010, Vol 31, Num 4, pp 341-346, issn 0143-2044, 6 p.Article

Antioxidant capacity of black currant varies with organ, season, and cultivarTABART, Jessica; KEVERS, Claire; PINCEMAIL, Joël et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 17, pp 6271-6276, issn 0021-8561, 6 p.Article

The ability of blackcurrant extracts to positively modulate key markers of gastrointestinal function in ratsMOLAN, Abdul-Lateef; ZHUOJIAN LIU; KRUGER, Marlena et al.World journal of microbiology & biotechnology. 2010, Vol 26, Num 10, pp 1735-1743, issn 0959-3993, 9 p.Article

OLFACTORY IMPACT OF DIMETHYL SULFIDE ON RED WINE FRUITY ESTERS AROMA EXPRESSION IN MODEL SOLUTIONLYTRA, Georgia; TEMPERE, Sophie; ZHANG, Shiyu et al.Journal international des sciences de la vigne et du vin. 2014, Vol 48, Num 1, pp 75-85, issn 1151-0285, 11 p.Article

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