- Composition
Flavor of fresh blueberry juice and the comparison to amount of sugars, acids, anthocyanidins, and physicochemical measurements
J Food Sci . 2015 Apr;80(4):S818-27. doi: 10.1111/1750-3841.12821.
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The U.S. Highbush Blueberry Council (USHBC) funds research studies that are grounded in sound science, use rigorous methodology, and are conducted by autonomous researchers at well-established institutions. All published research is submitted to peer-reviewed journals by the researcher, independent of the USHBC.
Karen L Bett-Garber, Jeanne M Lea, Michael A Watson, Casey C Grimm, Steven W Lloyd, John C Beaulieu, Rebecca E Stein-Chisholm, Brett P Andrzejewski, Donna A Marshall
J Food Sci . 2015 Apr;80(4):S818-27. doi: 10.1111/1750-3841.12821.
Read MoreXiyun Sun, Ning Liu, Zhaoxia Wu, Ying Feng, Xianjun Meng
Molecules . 2015 Feb 27;20(3):3841-53.
Read MoreZoriĹŁa Diaconeasa, Loredana Leopold, DumitriĹŁa RuginÄ, Huseyin Ayvaz, Carmen Socaciu
Int J Mol Sci . 2015 Jan 22;16(2):2352-65.
Read MoreZoriĹŁa Diaconeasa, Loredana Leopold, DumitriĹŁa RuginÄ, Huseyin Ayvaz, Carmen Socaciu
Int J Mol Sci . 2015 Jan 22;16(2):2352-65.
Read MoreCarrie M Elks, Jennifer D Terrebonne, Donald K Ingram, Jacqueline M Stephens
Obesity (Silver Spring) . 2015 Mar;23(3):573-80.
Read MorePranprawit, Araya Search author for Pranprawit, Araya , Heyes, Julian A., Molan, Abdul L., Kruger, Marlena C.
Journal of food biochemistry, v. 39,.1 pp. 109-118.
Read More*USHBC provided funding and/or product for the study.
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