Stability of anthocyanins in berry jams, marmalades and powders during industrial processing

vokBEL/BM

HPLC method for the determination of procyanidins in food

vokET

HPLC determination of extractable and unextractable proanthocyanidins in plant materials

v2008okBEL/BM

Contents of free and total phenolic acids in some vegetables

vokET

Isolation of proanthocyanidin oligomers from apple

vokET

Stability of anthocyanins in black currant juice during storage

vokpu

Proanthocyanidins in common food products of plant origin

v2009okBE

Industrial processing modifies polyphenol contents and profiles in berry products

Julkaisussa on ensimmäisen kirjoittajan sukunimi kirjoitettu Hellstromvo

Polyphenol composition of foods and dietary intake in Finland

vo

Stability of phenolic acids in cultivated blueberries during cold storage

vokET