Antinociceptive and Antibacterial Properties of Anthocyanins and Flavonols from Fruits of Black and Non-Black Mulberries

By Chen Hu   Yu Wansha   Chen Guo   Meng Shuai   Xiang Zhonghuai   He Ningjia  

Molecules, Vol. 23, Iss. 1, 2017-12 ,pp. : 4-4

MDPI

Access to resources Recommend Favorite

Isolation and Characterization of Phenolic Compounds and Anthocyanins from Murta (Ugni molinae Turcz.) Fruits. Assessment of Antioxidant and Antibacterial Activity

By Junqueira-Gonçalves Maria Paula   Yáñez Lina   Morales Carolina   Navarro Muriel   Contreras Rodrigo A.   Zúñiga Gustavo E.  

Molecules, Vol. 20, Iss. 4, 2015-03 ,pp. : 5698-5713

MDPI

Access to resources Recommend Favorite

Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

By Rohm Harald   Brennan Charles   Turner Charlotta   Günther Edeltraud   Campbell Grant   Hernando Isabel   Struck Susanne   Kontogiorgos Vassilis  

Foods, Vol. 4, Iss. 4, 2015-11 ,pp. : 690-697

MDPI

Access to resources Recommend Favorite

Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts

By Hwang Jin-Woo   Natarajan Sithranga Boopathy   Kim Yon-Suk   Kim Eun-Kyung   Lee Jae Woong   Moon Sang-Ho   Jeon Byong-Tae   Park Pyo-Jam  

Molecules, Vol. 22, Iss. 3, 2017-03 ,pp. : 497-497

MDPI

Access to resources Recommend Favorite

Limonoids from the Fruits of Khaya ivorensis

By Ji Kai-Long   Liao Shang-Gao   Zheng Xiao-Ling   Na Zhi   Hu Hua-Bin   Zhang Ping   Xu You-Kai  

Molecules, Vol. 19, Iss. 3, 2014-03 ,pp. : 3004-3011

MDPI

Access to resources Recommend Favorite