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  1. 3481
    “…The present study evaluated the impact of organic and conventional fungicide treatments compared with untreated samples (no fungicides were used) on the grape berry yeast community of the Montepulciano variety. …”
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    The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution During Fermentation Evaluated by Metagenomic and Culture-Dependent Methods
  2. 3482
    “…Myrtus communis L. is a spontaneous Mediterranean evergreen shrub, widely known for the liqueur obtained from its berries rich in phytochemicals such as tannins and flavonoids. …”
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    Extracts from Myrtle Liqueur Processing Waste Modulate Stem Cells Pluripotency under Stressing Conditions
  3. 3483
    “…The stilbenoids, a group of naturally occurring phenolic compounds, are found in a variety of plants, including some berries that are used as food or for medicinal purposes. …”
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    Antioxidant Activity of Selected Stilbenoid Derivatives in a Cellular Model System
  4. 3484
    “…Lonicera caerulea L. (haskap) berries are widely known for their richness in anthocyanins. …”
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    Promising Antioxidant and Antimicrobial Food Colourants from Lonicera caerulea L. var. Kamtschatica
  5. 3485
    “…The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. …”
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    Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice
  6. 3486
    por Puputti, Sari, Hoppu, Ulla, Sandell, Mari
    Publicado 2019
    “…Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. …”
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    Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness
  7. 3487
    “…Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with V. vinifera cv. …”
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    Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
  8. 3488
    “…In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer CropScience submitted a request to the competent national authority in the Netherlands to modify the existing maximum residue levels (MRL) for the active substance trifloxystrobin in small fruits and berries (whole group), lettuce and salad plants (whole group), purslanes, beans (without pods) and peas (with and without pods) and pulses. …”
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    Modification of the existing maximum residue levels for trifloxystrobin in various crops
  9. 3489
    “…The efficacies of pine and spruce bark extracts were ten to hundred folds higher, respectively, than those of phenolic berry extracts. The bark extracts did not significantly influence the odor or taste of the meat snacks. …”
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    Tannins of Conifer Bark as Nordic Piquancy—Sustainable Preservative and Aroma?
  10. 3490
    “…Phenolic profiles of leaves, berries (skin, seeds, and pulp were examined separately) and young monovarietal wine were determined using ultra-high performance liquid chromatography (UHPLC) with linear trap quadrupole (LTQ)—Orbitrap XL mass spectrometry (MS). …”
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    Phenolic Profiles of Leaves, Grapes and Wine of Grapevine Variety Vranac (Vitis vinifera L.) from Montenegro
  11. 3491
    “…Quercetin is the major polyphenolic flavonoid found in food products, including berries, apples, cauliflower, tea, cabbage, nuts, and onions that have traditionally been treated as anticancer and antiviral, and used for the treatment of allergic, metabolic, and inflammatory disorders, eye and cardiovascular diseases, and arthritis. …”
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    The Pharmacological Activity, Biochemical Properties, and Pharmacokinetics of the Major Natural Polyphenolic Flavonoid: Quercetin
  12. 3492
    por Chan, Sze Wa, Tomlinson, Brian
    Publicado 2020
    “…Bilberry (Vaccinium myrtillus L.) is one of the richest natural sources of anthocyanins which give berries their red/purple/blue coloration. Anthocyanins are powerful antioxidants and are reported to play an important role in the prevention of metabolic disease and CVD as well as cancer and other conditions. …”
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    Effects of Bilberry Supplementation on Metabolic and Cardiovascular Disease Risk
  13. 3493
    “…Inspired by the current development of catalyst and topological materials, we tried to extract a pure intrinsic physical parameter, projected Berry phase (PBP), that only depends on the bulk electronic structure. …”
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    Descriptor for Hydrogen Evolution Catalysts Based on the Bulk Band Structure Effect
  14. 3494
    “…Berries of Vaccinium meridionale Swartz contain a variety of phytochemicals, which are believed to account for their bioactive properties. …”
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    Phenolic profile, in vitro antimicrobial activity and antioxidant capacity of Vaccinium meridionale swartz pomace
  15. 3495
    “…A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). …”
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    Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)
  16. 3496
    “…Finally, particular emphasis is given to the polyphenolic profiles of apples, berries, cherries, sour cherries, and grapes, given the fact that these fruits are rich in polyphenols and anthocyanins. …”
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    Polyphenols as Possible Agents for Pancreatic Diseases
  17. 3497
    “…Besides its food use, goji has been the subject of more than 2000 years of traditional Chinese medicine, using berries, root bark, and leaves. Here, the potential of the liquid culture in temporary immersion system (TIS) by using the bioreactor Plantform(TM) was tested for the large-scale production of high-quality goji shoots and the subsequent production of total phenols and flavonoids. …”
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    Large-Scale Plant Production of Lycium barbarum L. by Liquid Culture in Temporary Immersion System and Possible Application to the Synthesis of Bioactive Substance
  18. 3498
    “…The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. …”
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    Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit
  19. 3499
    “…These fungi cause wedge-shaped perennial cankers and black streaking of the wood and have also been associated with intervein leaf chlorosis, dried or mummified berries, and eventually, the death of the plant. Early season symptoms may sometimes be disregarded by growers, being mistaken with symptoms from other diseases such as downy mildew or botrytis rot. …”
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    Early Season Symptoms on Stem, Inflorescences and Flowers of Grapevine Associated with Botryosphaeriaceae Species
  20. 3500
    “…Most of the trials were performed on extracts or pure compounds followed by studies conducted on polyphenol-rich foods, in particular berries. A total of 520 clinical trials focused on health effects, 55 on bioavailability, and 175 on both. …”
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    A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions
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