BLUE HONEYSUCKLE BERRY (LONICERA CAERULEA L.), AS RAW MATERIAL, IS PARTICULARLY PREDISPOSED TO THE PRODUCTION OF FUNCTIONAL FOODS
Author:
Publisher
Technical University of Cluj Napoca
Subject
Food Science
Cited by 13 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.);Applied Sciences;2023-12-05
2. Critical review on anthocyanins in blue honeysuckle (Lonicera caerulea L.) and their function;Plant Physiology and Biochemistry;2023-11
3. THE EFFECTS OF APPLYING CHITOSAN OF DIFFERENT MOLECULAR WEIGHTS ON THE QUALITY OF KAMCHATKA BERRIES (LONICERA CAERULEA L.): PART 2;Progress on Chemistry and Application of Chitin and its Derivatives;2023-09-30
4. Vitamin C levels of selected Philippine indigenous berries as affected by fruit maturity and processing treatment;Food Production, Processing and Nutrition;2023-07-03
5. Health Benefits of Antioxidant Bioactive Compounds in the Fruits and Leaves of Lonicera caerulea L. and Aronia melanocarpa (Michx.) Elliot;Antioxidants;2023-04-18
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