Changes in sugar, organic acid, flavonol and carotenoid composition during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars

By Raffo Antonio   Paoletti Flavio   Antonelli Marco  

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 360-368

Springer Publishing Company

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Optical characteristics of oil, obtained from sea-buckthorn (Hippophaë rhamnoides L. – Elaeagnaceae)

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European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 843-847

Springer Publishing Company

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Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids

By Tang X.   Kälviäinen N.   Tuorila H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 2, 2001-03 ,pp. : 102-110

Academic Press

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Hypolipidaemic and hypoglycaemic effects of total flavonoids from seed residues of Hippophae rhamnoides L. in mice fed a high-fat diet

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Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1446-1451

John Wiley & Sons Inc

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Microscopic Structural Components of Sea Buckthorn (Hippophae rhamnoides L.) Juice Prepared by Centrifugation

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