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Items: 1 to 20 of 558

1.

Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa).

Montefiori M, McGhie TK, Costa G, Ferguson AR.

J Agric Food Chem. 2005 Nov 30;53(24):9526-30.

PMID:
16302772
2.

Color in fruit of the genus actinidia: carotenoid and chlorophyll compositions.

McGhie TK, Ainge GD.

J Agric Food Chem. 2002 Jan 2;50(1):117-21.

PMID:
11754554
3.

Characterization and quantification of anthocyanins in red kiwifruit ( Actinidia spp.).

Montefiori M, Comeskey DJ, Wohlers M, McGhie TK.

J Agric Food Chem. 2009 Aug 12;57(15):6856-61. doi: 10.1021/jf900800z.

PMID:
19572542
4.

Isolation and structural identification of the anthocyanin components of red kiwifruit.

Comeskey DJ, Montefiori M, Edwards PJ, McGhie TK.

J Agric Food Chem. 2009 Mar 11;57(5):2035-9. doi: 10.1021/jf803287d.

PMID:
19203266
5.

Pigments in avocado tissue and oil.

Ashton OB, Wong M, McGhie TK, Vather R, Wang Y, Requejo-Jackman C, Ramankutty P, Woolf AB.

J Agric Food Chem. 2006 Dec 27;54(26):10151-8.

PMID:
17177553
6.

Identification and characterisation of F3GT1 and F3GGT1, two glycosyltransferases responsible for anthocyanin biosynthesis in red-fleshed kiwifruit (Actinidia chinensis).

Montefiori M, Espley RV, Stevenson D, Cooney J, Datson PM, Saiz A, Atkinson RG, Hellens RP, Allan AC.

Plant J. 2011 Jan;65(1):106-118. doi: 10.1111/j.1365-313X.2010.04409.x. Epub 2010 Nov 29.

7.

Genotypic differences in chlorophyll, lutein, and beta-carotene contents in the fruits of actinidia species.

Nishiyama I, Fukuda T, Oota T.

J Agric Food Chem. 2005 Aug 10;53(16):6403-7.

PMID:
16076125
8.
9.

Anthocyanins from bay (Laurus nobilis L.) berries.

Longo L, Vasapollo G.

J Agric Food Chem. 2005 Oct 5;53(20):8063-7.

PMID:
16190671
10.

Changes in flavonoids and nonphenolic pigments during on-tree maturation and postharvest pericarp browning of litchi (Litchi chinensis Sonn.) as shown by HPLC-MSn.

Reichel M, Carle R, Sruamsiri P, Neidhart S.

J Agric Food Chem. 2011 Apr 27;59(8):3924-39. doi: 10.1021/jf104432r. Epub 2011 Mar 17.

PMID:
21413696
11.

Fruits of the actinidia genus.

Nishiyama I.

Adv Food Nutr Res. 2007;52:293-324. Review.

PMID:
17425948
12.

High-temperature inhibition of biosynthesis and transportation of anthocyanins results in the poor red coloration in red-fleshed Actinidia chinensis.

Man YP, Wang YC, Li ZZ, Jiang ZW, Yang HL, Gong JJ, He SS, Wu SQ, Yang ZQ, Zheng J, Wang ZY.

Physiol Plant. 2015 Apr;153(4):565-83. doi: 10.1111/ppl.12263. Epub 2014 Sep 27.

PMID:
25143057
13.

An R2R3 MYB transcription factor determines red petal colour in an Actinidia (kiwifruit) hybrid population.

Fraser LG, Seal AG, Montefiori M, McGhie TK, Tsang GK, Datson PM, Hilario E, Marsh HE, Dunn JK, Hellens RP, Davies KM, McNeilage MA, De Silva HN, Allan AC.

BMC Genomics. 2013 Jan 16;14:28. doi: 10.1186/1471-2164-14-28.

14.

Identification of anthocyanins in Rhamnus alaternus L. berries.

Longo L, Vasapollo G, Rescio L.

J Agric Food Chem. 2005 Mar 9;53(5):1723-7.

PMID:
15740065
15.

Varietal difference in vitamin C content in the fruit of kiwifruit and other actinidia species.

Nishiyama I, Yamashita Y, Yamanaka M, Shimohashi A, Fukuda T, Oota T.

J Agric Food Chem. 2004 Aug 25;52(17):5472-5.

PMID:
15315387
16.
17.

Dry matter content and fruit size affect flavour and texture of novel Actinidia deliciosa genotypes.

Nardozza S, Gamble J, Axten LG, Wohlers MW, Clearwater MJ, Feng J, Harker FR.

J Sci Food Agric. 2011 Mar 15;91(4):742-8. doi: 10.1002/jsfa.4245. Epub 2010 Dec 23.

PMID:
21302330
18.

Anthocyanins in berries of ribes including gooseberry cultivars with a high content of acylated pigments.

Jordheim M, Måge F, Andersen ØM.

J Agric Food Chem. 2007 Jul 11;55(14):5529-35. Epub 2007 Jun 19.

PMID:
17579440
19.
20.

Identification of anthocyanins in the sprouts of buckwheat.

Kim SJ, Maeda T, Sarker MZ, Takigawa S, Matsuura-Endo C, Yamauchi H, Mukasa Y, Saito K, Hashimoto N, Noda T, Saito T, Suzuki T.

J Agric Food Chem. 2007 Jul 25;55(15):6314-8. Epub 2007 Jun 20.

PMID:
17580874

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