Sage Journals: Discover world-class research

Free access

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

Open access

Review article

First published 2019

Is there a role for cherries in the management of gout?

Marcum W. Collins, Kenneth G. Saag, Jasvinder A. Singh

Therapeutic Advances in Musculoskeletal Disease

Open access

Research article

First published 2012

A Jerte Valley Cherry-Based Product as a Supply of Tryptophan

María Garrido, Javier Espino, Antonio F. Toribio-Delgado [...]

International Journal of Tryptophan Research

Retricted access

Research article

First published 1996-11

Stress Relaxation in Cherry Fruit

J. Blahovec

Biorheology

Retricted access

Research article

First published 2021-7

Effects of cold plasma treatment on cherry quality during storage

Xinru Wu, Wuqi Zhao, Xiangyuan Zeng [...]

Food Science and Technology International

Open access

Research article

First published 2015-5

Tart cherry in amelioration of pain in the elderly

Casey Tiernan, Victorine Imrhan, Chandan Prasad [...]

Nutrition and Healthy Aging

Retricted access

Research article

First published 2013-3

Exploring Organic Cherry Investment Opportunities for Greek Farmers

Irene Tzouramani, Aggelos Liontakis, Alexandra Sintori [...]

Outlook on Agriculture

Retricted access

Research article

First published 2021-6

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

M Al-Bachir, Y Koudsi

Food Science and Technology International

Free access

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

Retricted access

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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