Résultats pour : "mûre"

Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge. Quesada-Morúa María S., Hidalgo Olman, Morera Jéssica, Rojas Gustavo, Perez Ana, Vaillant Fabrice, Fonseca Lidiette. 2020. Journal of Berry Research, 10 (3) : 459-474.

Diversity of urinary excretion patterns of main ellagitannins' colonic metabolites after ingestion of tropical highland blackberry (Rubus adenotrichus) juice. García-Muñoz Cristina, Hernandez Lorena, Pérez Ana Mercedes, Vaillant Fabrice. 2014. Food Research International, 55 : 161-169.

Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos). Azofeifa Gabriela, Quesada Silvia, Boudard Frédéric, Morena Marion, Cristol Jean-Paul, Pérez Ana Mercedes, Vaillant Fabrice, Michel Alain. 2013. Journal of Agricultural and Food Chemistry, 61 (24) : 5798-5804.

Contribution to aroma potential of andean blackberry (Rubus glaucus benth.). Meret M., Brat Pierre, Mertz Christian, Lebrun Marc, Günata Ziya. 2011. Food Research International, 44 (1) : 54-60.

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blacberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.) and black carrot (Daucus carota L.). Zozio Suzie, Pallet Dominique, Dornier Manuel. 2011. Fruits, 66 (3) : 203-215.

Osmosonication of blackberry juice: Impact on selected pathogens, spoilage microorganisms, and main quality parameters. Wong Eric, Vaillant Fabrice, Pérez Ana Mercedes. 2010. Journal of Food Science, 75 (7) : 468-474.