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Research article

First published 2019-06-18

Oxidative stability of a dairy product like yogurt,with anthocyanin extracts of corozo (Bactris guineensis) and grape (Vitis vinifera)

Tania Rocío Jaimes-Gualdrón, Johanna Andrea Alzate Ceballos, Benjamın Alberto Rojano

Journal of Berry Research

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Research article

First published 2015-10-7

Comparison of monomeric anthocyanins and colour stability of fresh,concentrate and freeze-dried encapsulated cherry juice stored at 38°C

Virginia Sanchez, Rosa Baeza, Jorge Chirife

Journal of Berry Research

Open access

Research article

First published 2016-6-16

Improved stability of blueberry juice anthocyanins by acidification and refrigeration

Luke R. Howard, Cindi Brownmiller, Andy Mauromoustakos [...]

Journal of Berry Research

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Research article

First published 2021-3

Storage stability of anthocyanins in freeze-dried elderberry pulp using low proportions of encapsulating agents

Rosa Baeza, Virginia Sánchez, Gabriel Salierno [...]

Food Science and Technology International

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Research article

First published 2019-03-07

Effect of pH,temperature and time of extraction on the antioxidant properties of Vaccinium meridionale Swartz

Isabel Cristina Zapata, Andrés Felipe Álzate, Karol Zapata [...]

Journal of Berry Research

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Review article

First published 2021-7

A review of the interaction between anthocyanins and proteins

Jia Li, Bixiang Wang, Yang He [...]

Food Science and Technology International

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Research article

First published 2022-5

Anthocyanin Extraction Method and Sample Preparation Affect Anthocyanin Yield of Strawberries

Toktam Taghavi, Hiral Patel, Reza Rafie

Natural Product Communications

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Research article

First published 2014-7-24

Improved color and anthocyanin retention in strawberry puree by oxygen exclusion

Luke R. Howard, Cindi Brownmiller, Ronald L. Prior

Journal of Berry Research

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Research article

First published 2025-10

Encapsulation and drying methods in the production of powdered red cabbage ( Brassica oleracea L.): Chemometrics and Fourier transform infrared spectroscopy

Cem Baltacıoğlu, Oktay Keskin, Hande Baltacıoğlu [...]

Food Science and Technology International

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Research article

First published 2017-5-26

Comparison of the kinetics of monomeric anthocyanins loss and colour changes in thermally treated Blackcurrant,Maqui Berry and Blueberry pulps from Argentina

Carolina Busso Casati, Rosa Baeza, Virginia Sánchez

Journal of Berry Research

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