Improved Cold Tolerance of Mango Fruit with Enhanced Anthocyanin and Flavonoid Contents

Chilling Stress Upregulates α-Linolenic Acid-Oxidation Pathway and Induces Volatiles of C6 and C9 Aldehydes in Mango Fruit

(2017) Velu Sivankalyani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increased anthocyanin and flavonoids in mango fruit peel are associated with cold and pathogen resistance

(2016) Velu Sivankalyani et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Transcriptome Dynamics in Mango Fruit Peel Reveals Mechanisms of Chilling Stress

(2016) Velu Sivankalyani et al.   Frontiers in Plant Science

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

(2015) Sona Skrovankova et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

(2013) Yang Zhang et al.   CURRENT BIOLOGY

Auto-fluorescence for analysis of ripening in Thompson Seedless and colour in Crimson Seedless table grapes

(2012) A. BAHAR et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Eugenol—From the Remote Maluku Islands to the International Market Place: A Review of a Remarkable and Versatile Molecule

(2012) Guy P. Kamatou et al.   MOLECULES

Volatile compounds of leaves and fruits of Mangifera indica var. coquinho (Anacardiaceae) obtained using solid phase microextraction and hydrodistillation

(2011) Sâmya Soler Gebara et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties in mango fruits

(2011) Xiaowei Ma et al.   SCIENTIA HORTICULTURAE

The impact of fruit flavonoids on memory and cognition

(2010) Jeremy P. E. Spencer   BRITISH JOURNAL OF NUTRITION

Maintaining mango (Mangifera indica L.) fruit quality during the export chain

(2010) Dharini Sivakumar et al.   FOOD RESEARCH INTERNATIONAL

Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence

(2010) Sonia De Pascual-Teresa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indicaL.)

(2009) John A. Manthey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar relationships in mango based on fruit volatile profiles

(2008) Sagar S. Pandit et al.   FOOD CHEMISTRY