Phytochemical Compounds and Antioxidant Activity of the Pulp of Two Brazilian Passion Fruit Species: Passiflora Cincinnata Mast. And Passiflora Edulis Sims

Physicochemical quality, bioactive compounds and in vitro antioxidant activity of a new variety of passion fruit cv. BRS Sertão Forte (Passiflora cincinnata Mast.) from Brazilian Semiarid region

(2020) Graciete de Souza Silva et al.   SCIENTIA HORTICULTURAE

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

In vivo antitumor activity of by-products of Passiflora edulis f. flavicarpa Deg. Rich in medium and long chain fatty acids evaluated through oxidative stress markers, cell cycle arrest and apoptosis induction

(2018) Nádia S.R.S. Mota et al.   FOOD AND CHEMICAL TOXICOLOGY

Integrated analyses of phenolic compounds and minerals of Brazilian organic and conventional grape juices and wines: Validation of a method for determination of Cu, Fe and Mn

(2018) Maria da Conceição Prudêncio Dutra et al.   FOOD CHEMISTRY

UHPLC-QqQ-MS/MS identification, quantification of polyphenols from Passiflora subpeltata fruit pulp and determination of nutritional, antioxidant, α-amylase and α-glucosidase key enzymes inhibition properties

(2018) Saravanan Shanmugam et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

(2018) Emanuela Monteiro Coelho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Nutritional Composition and Antioxidant Properties of the Fruits of a Chinese Wild Passiflora foetida

(2018) Ya Song et al.   MOLECULES

Ethanolic extract of the aerial parts of Passiflora cincinnata Mast. (Passifloraceae) reduces nociceptive and inflammatory events in mice

(2018) Érica Martins de Lavor et al.   PHYTOMEDICINE

Potentiation of antibiotic activity by Passiflora cincinnata Mast. front of strains Staphylococcus aureus and Escherichia coli

(2018) Ana Luiza A. Siebra et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Identification of Telosma mosaic virus infection in Passiflora edulis and its impact on phytochemical contents

(2018) Shuangshuang Chen et al.   Virology Journal

Quantification of phytoprostanes – bioactive oxylipins – and phenolic compounds of Passiflora edulis Sims shell using UHPLC-QqQ-MS/MS and LC-IT-DAD-MS/MS

(2017) Sonia Medina et al.   FOOD CHEMISTRY

Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape

(2017) Carla Valéria da Silva Padilha et al.   FOOD CHEMISTRY

Passion fruit peel flour – Technological properties and application in food products

(2017) Emanuela Monteiro Coelho et al.   FOOD HYDROCOLLOIDS

Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa ) peel flour

(2017) Emanuela M Coelho et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Monoaminergic neurotransmission is mediating the antidepressant-like effects of Passiflora edulis Sims fo. edulis

(2017) Adriana S.F.S.J. Ayres et al.   NEUROSCIENCE LETTERS

Fruit flavonoid variation between and within four cultivated Citrus species evaluated by UPLC-PDA system

(2017) Ziyan Zhao et al.   SCIENTIA HORTICULTURAE

Evaluation of nutritional and antioxidant properties of the tropical fruits banana, litchi, mango, papaya, passion fruit and pineapple cultivated in Réunion French Island

(2016) Axelle Septembre-Malaterre et al.   FOOD CHEMISTRY

Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems

(2015) Paula Becker Pertuzatti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods

(2014) Vívian Maria Burin et al.   MICROCHEMICAL JOURNAL

Atividade antioxidante, composição química e conservação do maracujá-amarelo embalado com filme PVC

(2014) Maria Cristina Copello Rotili et al.   Revista Brasileira de Fruticultura

Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit

(2013) Gabrieli Alves de Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

(2012) Shiamala Devi Ramaiya et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Composição de carotenoides em passifloras do cerrado

(2012) Daniele Cristina Wondracek et al.   Revista Brasileira de Fruticultura

Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids

(2011) Patrícia Moreira Azoubel et al.   Food Science and Technology

Determination of organic acids in fruits and vegetables by liquid chromatography with tandem-mass spectrometry

(2011) Pilar Flores et al.   FOOD CHEMISTRY

Qualidade química de frutos do maracujazeiro-amarelo em solo com biofertilizante irrigado com águas salinas

(2011) Thiago J. Dias et al.   Revista Brasileira de Engenharia Agrícola e Ambiental

Determinação simultânea dos ácidos orgânicos tartárico, málico, ascórbico e cítrico em polpas de acerola, açaí e caju e avaliação da estabilidade em sucos de caju

(2008) Rodrigo Scherer et al.   QUIMICA NOVA

Influência dos estádios de maturação sobre as características físicas dos frutos de maracujá-amarelo

(2008) Thais Vianna-Silva et al.   BRAGANTIA