Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products-Reference-Cited by-同舟云学术

Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products

Published:2009-02-12 Issue:5 Volume:57 Page:1896-1902
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brownmiller Cindi¹,Howard Luke R.¹,Prior Ronald L.¹

Affiliation:

1. Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, and Agriculture Research Service (ARS), United States Department of Agriculture (USDA) and Arkansas Children’s Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803015s

Reference30 articles.

1. Identification of Procyanidins and Anthocyanins in Blueberries and Cranberries (Vaccinium Spp.) Using High-Performance Liquid Chromatography/Mass Spectrometry

2. Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high-performance liquid chromatography/mass spectrometry

3. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption

4. Potential Health Benefits of Berries

5. Berry Fruits for Cancer Prevention: Current Status and Future Prospects

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