Microbial enrichment of blackcurrant press residue with conjugated linoleic and linolenic acids.

Autor: Vahvaselkä M; Department of Bioproducts and Biosystems, Aalto University, Espoo, Finland.; Biorefinery and Bioproducts, Production Systems, Natural Resources Institute Finland (Luke), Helsinki, Finland., Leskinen H; Milk Production, Production Systems, Natural Resources Institute Finland (Luke), Jokioinen, Finland., Mäkilä L; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland., Kallio H; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland., Laakso S; Department of Bioproducts and Biosystems, Aalto University, Espoo, Finland., Yang B; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.

Publikováno v: Journal of applied microbiology [J Appl Microbiol] 2021 May; Vol. 130 (5), pp. 1602-1610. Date of Electronic Publication: 2020 Oct 20.

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Proanthocyanidins and Their Contribution to Sensory Attributes of Black Currant Juices.

Autor: Laaksonen OA; †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland., Salminen JP; †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland., Mäkilä L; †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland., Kallio HP; †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland., Yang B; †Food Chemistry and Food Development, Department of Biochemistry, and ‡Laboratory of Organic Chemistry and Chemical Biology, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2015 Jun 10; Vol. 63 (22), pp. 5373-80. Date of Electronic Publication: 2015 Jun 02.

Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review.

Autor: Ejaz, Afaf¹ (AUTHOR), Waliat, Sadaf¹ (AUTHOR), Afzaal, Muhammad¹ (AUTHOR) muhammadafzaal@gcuf.edu.pk, Saeed, Farhan¹ (AUTHOR), Ahmad, Aftab² (AUTHOR), Din, Ahmad³ (AUTHOR), Ateeq, Huda¹ (AUTHOR), Asghar, Asma¹ (AUTHOR), Shah, Yasir Abbas¹ (AUTHOR), Rafi, Ahmad³ (AUTHOR), Khan, Mahbubur Rahman⁴ (AUTHOR) emon.1707047@std.hstu.ac.bd

Publikováno v: Food Science & Nutrition. Oct2023, Vol. 11 Issue 10, p5799-5817. 19p.