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
EFFECT OF PROCESSING AND STORAGE CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HIGHBUSH BLUEBERRY JAMS
Pol. J. Food Nutr. Sci. 2009;59(1):45–52
COMPARATIVE ANALYSIS OF ANTHOCYANIN COMPOSITION OF JUICES OBTAINED FROM SELECTED SPECIES OF BERRY FRUITS
Pol. J. Food Nutr. Sci. 2006;56(4):401–407
POLYPHENOLIC COMPOUNDS OF PLUMS (PRUNUS DOMESTICA)
Pol. J. Food Nutr. Sci. 2000;50(1):35–38
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