Phenolic Profiles, Antioxidant Capacities, and Inhibitory Effects on Digestive Enzymes of Different Kiwifruits

Hardy kiwifruit leaves ( Actinidia arguta ): An extraordinary source of value-added compounds for food industry

(2018) Diana Almeida et al.   FOOD CHEMISTRY

Bioaccessibility and potential bioavailability of phenolic compounds from achenes as a new target for strawberry breeding programs

(2018) María Teresa Ariza et al.   FOOD CHEMISTRY

Relationship between composition and bioactivity of persimmon and kiwifruit

(2018) S. Pérez-Burillo et al.   FOOD RESEARCH INTERNATIONAL

Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars

(2018) Shang Lin et al.   JOURNAL OF CEREAL SCIENCE

Phenolic profile and antioxidative properties of pulp and seeds of Randia monantha Benth

(2018) Naida Juárez-Trujillo et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of polyphenol content and antioxidant capacity of strawberry fruit from 90 cultivars of Fragaria × ananassa Duch

(2018) Agnieszka Nowicka et al.   FOOD CHEMISTRY

Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins

(2017) Jing Guo et al.   FOOD CHEMISTRY

Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera

(2017) Yuqing Tan et al.   FOOD CHEMISTRY

Nutrient compositions and antioxidant capacity of kiwifruit ( Actinidia ) and their relationship with flesh color and commercial value

(2017) Tingting Ma et al.   FOOD CHEMISTRY

Phytochemical compounds and biological effects of Actinidia fruits

(2017) Aneta Wojdyło et al.   Journal of Functional Foods

Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’ and Actinidia eriantha ‘Bidan’

(2016) Hanna Leontowicz et al.   FOOD CHEMISTRY

Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

(2016) Paulina Nowicka et al.   Journal of Functional Foods

Phytochemical profiles, antioxidant activities of functional herb Abrus cantoniensis and Abrus mollis

(2015) Mei Yang et al.   FOOD CHEMISTRY

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Nutritional traits and antioxidant capacity of kiwifruit (Actinidia deliciosa Planch., cv. Hayward) grown in Italy

(2015) L. D’Evoli et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactive compounds and the antioxidant capacity in new kiwi fruit cultivars

(2014) Yong-Seo Park et al.   FOOD CHEMISTRY

Physiological components of kiwifruits with in vitro antioxidant and acetylcholinesterase inhibitory activities

(2014) You Jin Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

In Vitro Inhibitory Effect on Digestive Enzymes and Antioxidant Potential of Commonly Consumed Fruits

(2014) Anna Podsędek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The kiwi fruit peptide kissper displays anti-inflammatory and anti-oxidant effects inin-vitroandex-vivohuman intestinal models

(2013) C. Ciacci et al.   CLINICAL AND EXPERIMENTAL IMMUNOLOGY

Soluble solids accumulation and postharvest performance of ‘Hayward’ kiwifruit

(2013) J. Burdon et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Composition of native Australian herbs polyphenolic-rich fractions and in vitro inhibitory activities against key enzymes relevant to metabolic syndrome

(2012) Karunrat Sakulnarmrat et al.   FOOD CHEMISTRY

Phenolic compounds and plant extracts as potential natural anti-obesity substances

(2012) Thérèse Sergent et al.   FOOD CHEMISTRY

Evaluation of Antioxidant and Antiproliferative Properties of Three Actinidia (Actinidia kolomikta, Actinidia arguta, Actinidia chinensis) Extracts in Vitro

(2012) Li-Li Zuo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop Part I. Sensory profiling and physicochemical differences

(2011) Piotr Latocha et al.   FOOD RESEARCH INTERNATIONAL

Distribution of Phenolic Acids in Different Tissues of Jujube and Their Antioxidant Activity

(2011) Bi-Ni Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit (Actinidia arguta and its hybrid) during storage

(2011) Tomasz Krupa et al.   SCIENTIA HORTICULTURAE

Kiwifruit flavour: A review

(2011) Coralia V. Garcia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of the contents of bioactive compounds and the level of antioxidant activity in different kiwifruit cultivars

(2010) Y.-S. Park et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Varietal differences in phenolic content and astringency in skin and flesh of hardy kiwifruit resources in Japan

(2009) Jin Gook Kim et al.   SCIENTIA HORTICULTURAE

Berry polyphenols inhibit pancreatic lipase activity in vitro

(2008) Gordon J. McDougall et al.   FOOD CHEMISTRY

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

(2008) Guorong Du et al.   FOOD CHEMISTRY