Sour cherry (Prunus cerasus L.), has gained growing interest in recent years due to the envisaged health benefits associated with a regular intake of anthocyanins and related polyphenolic compounds. Turkish sour cherries are widely consumed as processed products and are renowned for their high juice quality. However, the phytochemistry of anthocyanins and other flavonoids in processed sour cherry products is still unclear. In the present study, we aim to investigate the effects of processing sour cherry fresh fruit to the final juice product on the content of anthocyanins and other related polyphenols. ‘Kutahya’, a local sour cherry cultivar, was processed to juice at laboratory scale using 5 different batches. The changes in moisture conte...
Sweet cherries (Prunus avium L.) are very attractive fruits for their taste and color attributes, as...
The aim of this work was to assess whether the characteristic polyphenol traits of cherry biotypes p...
Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100⁻300 mg i...
Sour cherry (Prunus cerasus L.), has gained growing interest in recent years due to the envisaged he...
The processed juice (or nectar) of the sour cherry, Prunus cerasus L., is widely consumed in the Bal...
The objective of this study is to investigate the infl uence of cultivar and industrial processing o...
Sour cherries fruits (Prunus cerasus L., syn P. cerasus var. austera) are locally known as “visciola...
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especial...
Sour cherry (Prunus cerasus), Laurel cherry (Prunus lauracerasus), and Cornelian cherry (Cornus mas)...
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were invest...
Graduation date: 2004The distribution of anthocyanin pigments and polyphenolics of sweet\ud (Prunus ...
Fruit skin colour plays a major role in quality assessment of food, significantly determining consum...
Evidence suggests that a diet with high fruit and vegetable consumption may decrease the risk of chr...
Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic disease...
In this work, we compared the patterns of polyphenol components from five varieties of cherries belo...
Sweet cherries (Prunus avium L.) are very attractive fruits for their taste and color attributes, as...
The aim of this work was to assess whether the characteristic polyphenol traits of cherry biotypes p...
Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100⁻300 mg i...
Sour cherry (Prunus cerasus L.), has gained growing interest in recent years due to the envisaged he...
The processed juice (or nectar) of the sour cherry, Prunus cerasus L., is widely consumed in the Bal...
The objective of this study is to investigate the infl uence of cultivar and industrial processing o...
Sour cherries fruits (Prunus cerasus L., syn P. cerasus var. austera) are locally known as “visciola...
Sour cherry (Prunus cerasus L.) is rich in polyphenols, and like its processed products, is especial...
Sour cherry (Prunus cerasus), Laurel cherry (Prunus lauracerasus), and Cornelian cherry (Cornus mas)...
Sour cherry juices made from two sour cherry cultivars (Érdi bőtermő and Kántorjánosi 3, were invest...
Graduation date: 2004The distribution of anthocyanin pigments and polyphenolics of sweet\ud (Prunus ...
Fruit skin colour plays a major role in quality assessment of food, significantly determining consum...
Evidence suggests that a diet with high fruit and vegetable consumption may decrease the risk of chr...
Evidence suggests that a diet high in fruits and vegetables may decrease the risk of chronic disease...
In this work, we compared the patterns of polyphenol components from five varieties of cherries belo...
Sweet cherries (Prunus avium L.) are very attractive fruits for their taste and color attributes, as...
The aim of this work was to assess whether the characteristic polyphenol traits of cherry biotypes p...
Hungarian sour cherries (SC) are excellent source of anthocyanin (concentrations (100⁻300 mg i...