Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
Authors
Keywords
Actinidia arguta, Electronic tongue analysis, Cluster analysis, Principal component analysis, Comprehensive quality
Journal
Food Science and Human Wellness
Volume 11, Issue 2, Pages 393-404
Publisher
Elsevier BV
Online
2021-11-26
DOI
10.1016/j.fshw.2021.11.020
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Vitamin C in Health and Disease: A Companion Animal Focus
- (2020) Daniel S. Gordon et al. Topics in Companion Animal Medicine
- Effects of soaking process on arsenic and other mineral elements in brown rice
- (2020) Fan Zhang et al. Food Science and Human Wellness
- Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)
- (2020) Thahira Banu A et al. Food Science and Human Wellness
- Bioactivity, phytochemical profile and pro-healthy properties of Actinidia arguta: A review
- (2020) Diana Pinto et al. FOOD RESEARCH INTERNATIONAL
- Characterization of polysaccharide fractions from fruit of Actinidia arguta and assessment of their antioxidant and antiglycated activities
- (2019) Rugang Zhu et al. CARBOHYDRATE POLYMERS
- Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability
- (2019) Ana Margarida Silva et al. FOOD CHEMISTRY
- Organic acid conjugated phenolic compounds of hardy kiwifruit (Actinidia arguta) and their NF-κB inhibitory activity
- (2019) Jong Hoon Ahn et al. FOOD CHEMISTRY
- Ripening quality of kiwifruit cultivars is affected by harvest time
- (2019) Shimeles Tilahun et al. SCIENTIA HORTICULTURAE
- Phenotypic and fruit characterizations of Prunus divaricata Ledeb. germplasm from the north of Iran
- (2019) Ali Khadivi et al. SCIENTIA HORTICULTURAE
- Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue
- (2019) Danshi Zhu et al. SCIENTIA HORTICULTURAE
- The nutritional composition of Zespri® SunGold Kiwifruit and Zespri® Sweet Green Kiwifruit
- (2018) Sivalingam Sivakumaran et al. FOOD CHEMISTRY
- Electronic tongue discrimination of four tomato cultivars harvested at six maturities and exposed to blanching and refrigeration treatments
- (2018) Sai Xu et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Identification and characterization of sex related genes in Actinidia arguta by suppression subtractive hybridization
- (2018) Chunli Zhao et al. SCIENTIA HORTICULTURAE
- Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
- (2018) Daniel Granato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Comparative analysis of fruit ripening and associated genes in two kiwifruit cultivars (‘Sanuki Gold’ and ‘Hayward’) at various storage temperatures
- (2018) Oscar Witere Mitalo et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Flowering time determines the weight and composition of Actinidia chinensis var. chinensis ‘Zesy002’ kiwifruit
- (2018) Annette Richardson et al. SCIENTIA HORTICULTURAE
- Umami taste and its association with energy status in harvested Pleurotus geesteranus stored at different temperatures
- (2018) Zhiyong Zhang et al. FOOD CHEMISTRY
- Fruit quality, nutraceutical and antimicrobial properties of 58 muscadine grape varieties (Vitis rotundifolia Michx.) grown in United States
- (2017) Changmou Xu 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
- Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction
- (2017) Xinguang Fan et al. SCIENTIA HORTICULTURAE
- Phytochemical compounds and biological effects of Actinidia fruits
- (2017) Aneta Wojdyło et al. Journal of Functional Foods
- Prediction of kiwifruit firmness using fruit mineral nutrient concentration by artificial neural network (ANN) and multiple linear regressions (MLR)
- (2017) Ali Mohammadi Torkashvand et al. Journal of Integrative Agriculture
- 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
- The impact of sesquiterpene lactones and phenolics on sensory attributes: An investigation of a curly endive and escarole germplasm collection
- (2016) L. Filippo D’Antuono et al. FOOD CHEMISTRY
- Morpho-physiological diversity in the collection of sour cherry (Prunus cerasus) cultivars of the Fruit Genebank in Naoussa, Greece using multivariate analysis
- (2016) Ioannis Ganopoulos et al. SCIENTIA HORTICULTURAE
- 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
- Genetic diversity of five wild Actinidia arguta populations native to China as revealed by SSR markers
- (2015) Juan-Juan Lai et al. SCIENTIA HORTICULTURAE
- Phenolics, ascorbate and the antioxidant potential of kiwiberry vs. common kiwifruit: The effect of cultivar and tissue type
- (2015) Piotr Latocha et al. Journal of Functional Foods
- Antioxidant, inhibition of α-glucosidase and suppression of nitric oxide production in LPS-induced murine macrophages by different fractions of Actinidia arguta stem
- (2014) Jaehak Lee et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Analysis of minor and trace elements in milk and yogurts by inductively coupled plasma-mass spectrometry (ICP-MS)
- (2013) Naeem Khan et al. FOOD CHEMISTRY
- Changes in postharvest physicochemical and sensory characteristics of hardy kiwifruit (Actinidia arguta and its hybrid) after cold storage under normal versus controlled atmosphere
- (2013) Piotr Latocha et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases
- (2011) Ana Valente et al. FOOD RESEARCH INTERNATIONAL
- 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
- 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
- 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
- Ascorbic acid in food: Development of a rapid analysis technique and application to diffusivity determination
- (2009) C. Pénicaud et al. FOOD RESEARCH INTERNATIONAL
- 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
- Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits
- (2008) Guorong Du et al. FOOD CHEMISTRY
- Consumer liking for kiwifruit flavour: A meta-analysis of five studies on fruit quality
- (2008) F.R. Harker et al. FOOD QUALITY AND PREFERENCE
- Antioxidant capacity, ascorbic acid, total phenols and carotenoids changes during harvest and after storage of Hayward kiwifruit
- (2007) Silvia Tavarini et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More