Papers mentioning dragon fruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The increasing demand for high-quality dragon fruit in the European market requires efficient quality assessment methods. This study explores a non-destructive image analysis appro... Read full abstract on PubMed →
This research focuses on the extraction, purification, characterization, and bioactivity evaluation of anthocyanins (ACNs) derived from red dragon fruit pulp, followed by their enc... Read full abstract on PubMed →
Red-fleshed pitaya contains phenolics providing health benefits. Lactic acid bacterial fermentation facilitates the release and transformation of the phenolics present in pitaya, t... Read full abstract on PubMed →
Red dragon fruit juice (RDFJ) is a common fruit processing product on the market, and different processing methods can affect its quality. This study selected traditional thermal p... Read full abstract on PubMed →
This study investigates the effects of <i>Neoscytalidium dimidiatum</i> (<i>N. dimidiatum</i>) infection on the postharvest quality of dragon fruit. Infection accelerated fruit sof... Read full abstract on PubMed →
In this study, the changes in physicochemical properties, antioxidant activity, and volatile/non-volatile metabolites of red-fleshed pitaya (<i>Hylocereus polyrhizus</i>) juice dur... Read full abstract on PubMed →
<h4>Research background</h4>Dragon fruit (<i>Hylocereus</i> spp.) has been known to be a rich source of bioactive compounds, such as anthocyanins, betacyanin, betaxanthin and other... Read full abstract on PubMed →
Meat is an essential source of nutrients in the human diet and a component of global food security. In the context of a growing demand for functional and healthy foods, the additio... Read full abstract on PubMed →
Dragon fruit, which is native to northern South America and Mexico, has become a significant crop in tropical and subtropical regions worldwide, including Vietnam, China, and Austr... Read full abstract on PubMed →
Strawberries are valued for their aroma, which is mainly determined by volatile organic compounds (VOCs). Wild strawberries, with broader and more intense VOC profiles, are especia... Read full abstract on PubMed →
Strawberry wine production is a considerable approach to solve the problem of the Chinese concentrated harvesting period and the short shelf life of strawberries, but the appropria... Read full abstract on PubMed →
Pulp breakdown is the main reason for the reduction of fruit quality. However, there are relatively few studies on small molecule metabolites based on the pulp breakdown of dragon... Read full abstract on PubMed →
The sugar composition and content of fruit have a significant impact on their flavor and taste. In pitaya, or dragon fruit, sweetness is a crucial determinant of fruit taste and co... Read full abstract on PubMed →
Dragon fruit (Hylocereus undatus) is a tropical and subtropical fruit that undergoes multiple ripening cycles throughout the year. Accurate monitoring of the flower and fruit quant... Read full abstract on PubMed →
BACKGROUND Aroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also k... Read full abstract on PubMed →
Pitaya is one of the most preferred and produced tropical fruit species recently introduced to the Mediterrranean region in Turkey. Due to its nutritional fruits with high economic... Read full abstract on PubMed →
Dragon fruit is a tropical fruit with good taste. It can bring health benefits to human body. As one of the major bioactive components in this fruit, the polysaccharides might cont... Read full abstract on PubMed →
Fourteen tropical fruits from south Florida (red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey sapote, sapodilla, lychee, longan, green... Read full abstract on PubMed →
were found to be 0.40 g/g and 0.89 g/L.h, respectively, in these conditions. These results demonstrate that integrating nanoparticle-assisted hydrolysis and fermentation is an effe... Read full abstract on PubMed →
Microbial fermentation can provide a sustainable and cost-effective alternative to traditional plant extraction to produce natural food colours. Betalains are a class of yellow to... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.