Anthocyanins in processed red raspberries on the US market1,2-Reference-Cited by-同舟云学术

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Anthocyanins in processed red raspberries on the US market1,2

Published:2019-11-25 Issue:4 Volume:9 Page:603-613
ISSN:1878-5093
Container-title:Journal of Berry Research
language:
Short-container-title:JBR

Author:

Wu Xianli¹,Sun Jianghao²,Ahuja Jaspreet¹,Haytowitz David B.¹,Chen Pei²,Burton-Freeman Britt³,Pehrsson Pamela R.¹

Affiliation:

1. Nutrient Data Laboratory, USDA ARS Beltsville Human Nutrition Research Center, Beltsville, MD, USA

2. Food Composition and Methods Development Laboratory, USDA ARS Beltsville Human Nutrition Research Center, Beltsville, MD, USA

3. Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, IL, USA

Publisher

IOS Press

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Biochemistry,Food Science

Reference19 articles.

1. Critical review: Vegetables and fruit in the prevention of chronic diseases;Boeing;European Journal of Nutrition,2012

2. Health benefits of fruits and vegetables;Slavin;Advances in nutrition (Bethesda, Md.),2012

3. Health-promoting components of fruits and vegetables in the diet;Liu;Advances in nutrition (Bethesda, Md.),2013

4. Berry anthocyanins as novel antioxidants in human health and disease prevention;Zafra-Stone;Molecular Nutrition & Food Research,2007

5. Potential health benefits of berries;Beattie;Current Nutrition Food Science,2005

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1. The preventive and inhibitory effects of red raspberries on cancer;Journal of Berry Research;2024-03-19

2. Natural pigments of plant origin: Classification, extraction and application in foods;Food Chemistry;2023-01

3. Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste;Foods;2022-10-16

4. Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties;Food Hydrocolloids;2022-04

5. The efficacy of berries against lipopolysaccharide-induced inflammation: A review;Trends in Food Science & Technology;2021-11

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