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Publications by S.J. Schwartz
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored With Andes Berry (Rubus Glaucus Benth) Anthocyanin Powder
Journal of Food Science
Food Science
Related publications
Usage of Two Extraction Methods for Natural Dyes (Anthocyanin) From Blackberries of Castilla (Rubus Glaucus Benth) and Its Application in Yogurt
Journal of Food and Nutrition Research
Effect of Sprouting on Anthocyanin, Antioxidant Activity, Color Intensity and Color Attributes in Purple Sweet Potatoes
Food Research
Food Science
The Antioxidant Activity, Total Phenolics and Total Flavonoids Content of Bryonia Dioica Jacq.
Biologija
Antioxidant Activity of Potatoes (Solanum Tuberosum L.) and Anthocyanin Content, Its Biosynthesis and Physiological Role
Vegetable crops of Russia
Total Antioxidant Capacity and Total Phenolics Content of Phyllostachys Taxa Shoots
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Phenolics Content, Antioxidant Activity and Color of Green Walnut Extracts for Preparing Walnut Liquor
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Total Antioxidant Capacity and Total Phenolics Content of Phyllostachys Taxa Shoots
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Phenolics Content, Antioxidant Activity and Color of Green Walnut Extracts for Preparing Walnut Liquor
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
036 Antioxidant Capacity and Anthocyanin and Phenolic Content of Highbush Blueberries of Different Maturities
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
