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Research article

First published 2011-2

Procyanidins in fruit from Sour cherry (Prunus cerasus) differ strongly in chainlength from those in Laurel cherry (Prunus lauracerasus) and Cornelian cherry (Cornus mas)

Esra Capanoglu, Dilek Boyacioglu, Ric C.H. de Vos [...]

Journal of Berry Research

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Research article

First published 2022-7

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

Judit Perjéssy, Ferenc Hegyi, Magdolna Nagy-Gasztonyi [...]

Food Science and Technology International

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Research article

First published 2019-3

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Jovana Petrović, Biljana Pajin, Ivana Lončarević [...]

Food Science and Technology International

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Research article

First published 2017-9

Effect of ultrasound on some chemical and microbiological properties of sour cherry juice by response surface methodology

Tuğba Türken, Hande S Erge

Food Science and Technology International

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Research article

First published 2010-08

Isolation and Analysis of Bioactive Constituents of Sour Cherry ( Prunus cerasus ) Seed Kernel: An Emerging Functional Food

Istvan Bak, Istvan Lekli, Bela Juhasz [...]

Journal of Medicinal Food

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Research article

First published 2016-3-11

Determination of total phenolic compound content and antioxidant activity in cherry species and cultivars

A. Pissard, M. Lateur, V. Baeten [...]

Journal of Berry Research

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Research article

First published 2023-1

The Effect of Adding Sour Cherry Concentrate to The Usual Treatment of Attention Deficit Hyperactivity Disorder In 6 To 12 Years Old Children

Atefeh Soltanifar, Fatemeh Moharreri, Elham Bakhtiari [...]

Journal of Attention Disorders

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Other

First published 2003-04

Application of Transfer Functions to the Thermal Processing of Sweet and Sour Cherries Preserves: Influence of Particle and Container Sizes

C. A. Márquez, V. O. Salvadori, R. H. Mascheroni [...]

Food Science and Technology International

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Research article

First published 2019-12

Effect of voltage gradient on ohmic thawing characteristics of sour cherry juice concentrates for the temperature range of −18℃ to +4℃

Omer Faruk Cokgezme, Filiz Icier

Food Science and Technology International

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Research article

First published 2019-4

Effect of encapsulation on the stability and survivability of Enterococcus faecium in a non-dairy probiotic beverage

Parisa Rajaie Azarkhavarani, Esmaeil Ziaee, Seyed Mohammad Hashem Hosseini

Food Science and Technology International

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