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.
As a traditional Chinese medicine, <i>Angelica sinensis</i> is primarily sourced from cultivated plants due to the significant decline in wild resources. This shift raises concerns... Read full abstract on PubMed →
Fujian province, an important tea-producing area in China, has abundant tea cultivars. To investigate the genetic relationships of tea plant cultivars in Fujian province and the ch... Read full abstract on PubMed →
Lygus pratensis, an important agricultural pest, is seriously detrimental to cotton in China. For the research and development of attractants, the present study screened and identi... Read full abstract on PubMed →
A lack of distinctive features has become a significant factor limiting the development of kiwi wine. However, the rapidly growing trend of healthcare-oriented composite fruit wine... Read full abstract on PubMed →
cv. Hongyang) pulp is mainly composed of outer yellow-flesh (LR) and inner red-flesh (HR). However, information about the differences in coloration and fruit quality between these... Read full abstract on PubMed →
H NMR (δ 6.5-9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxid... Read full abstract on PubMed →
-kiwifruit extract, low-cost processing, and great market potential. Read full abstract on PubMed →
: 421.02 μg/mL). The results revealed that the use of kiwifruit oil in a pharmaceutical procedure has very important effects due to its antioxidant, anti-Alzheimer, antidiabetic, a... Read full abstract on PubMed →
Kiwifruit is very popular for its unique flavor and nutritional value, and for its potential health benefits, which are closely related to its richness in a variety of natural anti... Read full abstract on PubMed →
sp. Read full abstract on PubMed →
Eight plant-based foods: oat flour and pureed apple, blackcurrant, carrot, gold- and green-fleshed kiwifruit, pumpkin, sweetcorn, were pre-digested and fermented with pooled inocul... Read full abstract on PubMed →
BACKGROUND: Aroma is an important organoleptic quality for fruit and has a large influence on consumer preference. Kiwifruit esters undergo rapid and substantial changes contributi... Read full abstract on PubMed →
Fleshy fruits are very varied, whether in terms of their composition, physiology, or rate and duration of growth. To understand the mechanisms that link metabolism to phenotypes, w... Read full abstract on PubMed →
skin was hydrolyzed using actinidin extracted from kiwifruit. Some important physicochemical characteristics of fish skin gelatin including viscosity, gelling and melting points, a... Read full abstract on PubMed →
, exclusively increased in response to low temperature. The above findings indicate that kiwifruit ripening is inducible by either ethylene or low temperature signals. However, fru... Read full abstract on PubMed →
RC212 was the most suitable for the fermentation of kiwifruit wine with desirable characteristics. Read full abstract on PubMed →
Tomato, melon, grape, peach, and strawberry primarily accumulate soluble sugars during fruit development. In contrast, kiwifruit (Actinidia Lindl. spp.) and banana store a large am... Read full abstract on PubMed →
To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma f... Read full abstract on PubMed →
Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently unde... Read full abstract on PubMed →
Dendrobium officinale Kimura et Migo, one of the most important orchids because of its medicinal and edible value, has a typical Dendrobium Sw. flora scent, which has great applica... 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.