Keyword anthocyanins
 

Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot, Jelena Vančetović
Pol. J. Food Nutr. Sci. 2018;68(4):299–308
DOI: https://doi.org/10.2478/pjfns-2018-0002
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EFFECT OF PROCESSING AND STORAGE CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HIGHBUSH BLUEBERRY JAMS
Iwona Ścibisz, Marta Mitek
Pol. J. Food Nutr. Sci. 2009;59(1):45–52
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COMPARATIVE ANALYSIS OF ANTHOCYANIN COMPOSITION OF JUICES OBTAINED FROM SELECTED SPECIES OF BERRY FRUITS
Anna Stój, Agnieszka Malik, Zdzisław Targoński
Pol. J. Food Nutr. Sci. 2006;56(4):401–407
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POLYPHENOLIC COMPOUNDS OF PLUMS (PRUNUS DOMESTICA)
Jadwiga Łoś, Jadwiga Wilska-Jeszka, Maria Pawlak
Pol. J. Food Nutr. Sci. 2000;50(1):35–38
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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