Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications

Optimization of the Extraction Process to Obtain a Colorant Ingredient from Leaves of Ocimum basilicum var. purpurascens

(2019) Filipa Fernandes et al.   MOLECULES

Tree tomato (Solanum betaceum Cav.) reproductive physiology: A review

(2019) Fernando Ramírez et al.   SCIENTIA HORTICULTURAE

Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

(2019) Liliana Primo da Silva et al.   MOLECULES

Strawberry tree honey as a new potential functional food. Part 1: Strawberry tree honey reduces colon cancer cell proliferation and colony formation ability, inhibits cell cycle and promotes apoptosis by regulating EGFR and MAPKs signaling pathways

(2019) Sadia Afrin et al.   Journal of Functional Foods

Strawberry tree honey as a new potential functional food. Part 2: Strawberry tree honey increases ROS generation by suppressing Nrf2-ARE and NF-кB signaling pathways and decreases metabolic phenotypes and metastatic activity in colon cancer cells

(2019) Sadia Afrin et al.   Journal of Functional Foods

Study of supercritical CO2 extraction of tamarillo (Cyphomandra Betacea ) seed oil containing high added value compounds

(2018) Daniela Dorado Achicanoy et al.   ELECTROPHORESIS

Purification and characterisation of a protease (tamarillin) from tamarillo fruit

(2018) Zhao Li 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

Rheological and structural properties of coagulated milks reconstituted in D 2 O: Comparison between rennet and a tamarillo enzyme (tamarillin)

(2018) Zhao Li et al.   FOOD HYDROCOLLOIDS

Evaluation of the neuroprotective and antidiabetic potential of phenol-rich extracts from virgin olive oils by in vitro assays

(2018) M. Figueiredo-González et al.   FOOD RESEARCH INTERNATIONAL

Protease activity of enzyme extracts from tamarillo fruit and their specific hydrolysis of bovine caseins

(2018) Zhao Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of temperature and pH on the properties of skim milk gels made from a tamarillo ( Cyphomandra betacea ) coagulant and rennet

(2018) Z. Li et al.   JOURNAL OF DAIRY SCIENCE

Effect of pistachio kernel extracts in MCF-7 breast cancer cells: Inhibition of cell proliferation, induction of ROS production, modulation of glycolysis and of mitochondrial respiration

(2018) Patricia Reboredo-Rodríguez et al.   Journal of Functional Foods

Upregulation of caveolin-1 by mulberry leaf extract and its major components, chlorogenic acid derivatives, attenuates alcoholic steatohepatitis via inhibition of oxidative stress

(2017) Yi-Ju Lee et al.   Food & Function

The role of metabolism (and the microbiome) in defining the clinical efficacy of dietary flavonoids

(2016) Aedín Cassidy et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum)

(2016) Georgia Erdmann do Nascimento et al.   CARBOHYDRATE POLYMERS

Techno-functional properties and in vitro bile acid-binding capacities of tamarillo ( Solanum betaceum Cav.) hydrocolloids

(2016) Sri Puvanesvari Gannasin et al.   FOOD CHEMISTRY

Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

(2016) Susana Espin et al.   FOOD CHEMISTRY

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

(2016) Juliana García et al.   MOLECULES

A comparative study of mucilage and pulp polysaccharides from tamarillo fruit (Solanum betaceum Cav.)

(2016) Georgia Erdmann do Nascimento et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Phenolics profile and anti-proliferative activity of Cyphomandra Betacea fruit in breast and liver cancer cells

(2016) Maisarah Abdul Mutalib et al.   SpringerPlus

Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions

(2015) Sri Puvanesvari Gannasin et al.   FOOD CHEMISTRY

Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit

(2015) Pablo G. Acosta-Quezada et al.   FOOD CHEMISTRY

Pectin as a bioactive polysaccharide – Extracting tailored function from less

(2014) Louise Wicker et al.   FOOD HYDROCOLLOIDS

Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties

(2014) Elahe Abedi et al.   Food Science & Nutrition

Increasing the Added-Value of Onions as a Source of Antioxidant Flavonoids: A Critical Review

(2013) M. R. Pérez-Gregorio et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat

(2013) Henry I. Castro-Vargas et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Chlorogenic Acid and Rutin Play a Major Role in the In Vivo Anti-Diabetic Activity of Morus alba Leaf Extract on Type II Diabetic Rats

(2012) Attila Hunyadi et al.   PLoS One

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

(2011) Coralia Osorio et al.   FOOD CHEMISTRY

Antioxidant activity and profiles of common fruits in Singapore

(2010) Mia Isabelle et al.   FOOD CHEMISTRY

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

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

Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit

(2010) María Gómez-Romero et al.   PHYTOCHEMISTRY

Review of Methods to Determine Antioxidant Capacities

(2009) Ayse Karadag et al.   Food Analytical Methods

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

(2009) Nelson H. Hurtado et al.   FOOD CHEMISTRY

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

(2009) C. Mertz et al.   FOOD CHEMISTRY

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceumCav.)

(2009) Catalina Vasco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

(2009) Jean Alamed et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive Compounds from Mexican Lime (Citrus aurantifolia) Juice Induce Apoptosis in Human Pancreatic Cells

(2009) Jaiprakash R. Patil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Antioxidant Activity and Genotoxicity of Alcoholic and Aqueous Beverages and Pomace Derived from Ripe Fruits of Cyphomandra betacea Sendt.

(2009) Roxana M. Ordóñez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

(2008) Catalina Vasco et al.   FOOD CHEMISTRY

Phenolic compounds, carotenoids and antioxidant activity of three tropical fruits

(2008) Christian Mertz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cyphomandra betacea Sendt. phenolics protect LDL from oxidation and PC12 cells from oxidative stress

(2008) Mei-Chun Kou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY