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	1.	Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection. [electronic resource] by Brambilla, Ada Lo Scalzo, Roberto Bertolo, Gianni Torreggiani, Danila Producer: 20080709 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Antioxidant activity of blueberry fruit is impaired by association with milk. [electronic resource] by Serafini, Mauro Testa, Maria Francesca Villaño, Debora Pecorari, Monia van Wieren, Karin Azzini, Elena Brambilla, Ada Maiani, Giuseppe Producer: 20091207 In: Free radical biology & medicine vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A single portion of blueberry (Vaccinium corymbosum L) improves protection against DNA damage but not vascular function in healthy male volunteers. [electronic resource] by Del Bó, Cristian Riso, Patrizia Campolo, Jonica Møller, Peter Loft, Steffen Klimis-Zacas, Dorothy Brambilla, Ada Rizzolo, Anna Porrini, Marisa Producer: 20130830 In: Nutrition research (New York, N.Y.) vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Blanching improves anthocyanin absorption from highbush blueberry ( Vaccinium corymbosum L.) purée in healthy human volunteers: a pilot study. [electronic resource] by Del Bo', Cristian Riso, Patrizia Brambilla, Ada Gardana, Claudio Rizzolo, Anna Simonetti, Paolo Bertolo, Gianni Klimis-Zacas, Dorothy Porrini, Marisa Producer: 20130124 In: Journal of agricultural and food chemistry vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)