Papers mentioning kiwifruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Kiwifruit is known for its rich content of nutrients and significant economic value. Global cultivation of kiwifruit has been increasing along with the amount of land being dedicat... Read full abstract on PubMed →
Ultrasonic-assisted maceration offers a promising strategy to optimize flavor quality in fermented fruit wines, yet its application on kiwi wine (KW) remains unexplored. This study... Read full abstract on PubMed →
Kiwifruit soft rot is highly contagious and causes serious economic loss. Therefore, early detection and elimination of soft rot are important for postharvest treatment and storage... Read full abstract on PubMed →
Previous research on the ripening process of many fruit crop varieties typically involved analyses of the conserved genetic factors among species. However, even for seemingly ident... Read full abstract on PubMed →
The most widely cultivated species globally is Actinidia deliciosa cv. 'Hayward'. However, in recent years, consumers have shown greater demand for new varieties with novel flesh c... Read full abstract on PubMed →
The objective of the study was to comprehensively assess flavor and metabolomic disparities in the aroma and taste profiles of kiwi wine (KW) derived from kiwifruits with green (H... Read full abstract on PubMed →
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various benefici... Read full abstract on PubMed →
In order to investigate the effect of fermentation using whole kiwifruit on the flavor profile of kiwifruit wine, the flavor profiles of kiwifruit wine fermented from whole and pee... Read full abstract on PubMed →
BACKGROUND: Latania scale (Hemiberlesia lataniae Signoret) is an armoured scale insect known to cause damage to kiwifruit plants and fruit, which ultimately reduces crop values and... Read full abstract on PubMed →
Soluble sugars, organic acids and volatiles are important components that determine unique fruit flavor and consumer preferences. However, the metabolic dynamics and underlying reg... Read full abstract on PubMed →
Kiwifruit is purchased by consumers worldwide and is increasing in demand. Unfortunately, kiwifruit is susceptible to postharvest decay caused by a variety of fungal pathogens, inc... Read full abstract on PubMed →
BACKGROUND: Artificial intelligence systems have been employed for the development of predictive models that estimate many agricultural processes. RESULTS: In present study, the pr... Read full abstract on PubMed →
Volatile aroma of kiwifruit is a mixture of complicated and time-dependent compounds, and thereby the study of these compounds required distinguished analytical techniques as well... Read full abstract on PubMed →
Fruits are foods that contain plenty of vitamins, minerals and some bioactive phytochemicals like polyphenols. Thus, fruits may exert different functional properties on human healt... Read full abstract on PubMed →
This study reports the optimization of ultrasonic treatment combined with sodium hypochlorite (NaOCl) solution on kiwifruit (Actinidia deliciosa) to evaluate its effect on microbia... Read full abstract on PubMed →
Glycosides are an important potential source of aroma and flavour compounds for release as volatiles in flowers and fruit. The production of glycosides is catalysed by UDP-glycosyl... Read full abstract on PubMed →
Volatile esters are key compounds of kiwifruit flavour and are formed by alcohol acyltransferases that belong to the BAHD acyltransferase superfamily. Quantitative RT-PCR was used... Read full abstract on PubMed →
Botryosphaeria dothidea is one of the primary pathogens responsible for kiwifruit soft rot, leading to significant postharvest economic losses. Streptomyces spp., known for produci... Read full abstract on PubMed →
This study comprehensively investigated volatile compounds and microbial communities of spontaneously fermented Vitis quinquangularis wines from the Guangxi production regions. The... Read full abstract on PubMed →
<i>Cinnamomum camphora</i> is a broad-spectrum insect-repelling tree species because of its high content of terpenoids. However, it is curious that <i>Pagiophloeus tsushimanus</i>,... 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.