Results 81 to 90 of about 134 (90)
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Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand

Journal of Agricultural and Food Chemistry, 2021
Siew-Young Quek   +2 more
exaly  

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

Food Reviews International, 2022
Elaine Rush   +2 more
exaly  

Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Foods, 2021
Elaine Rush, Chris Pook, Michelle Yoo
exaly  

Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt

Foods, 2022
Elaine Rush   +2 more
exaly  

Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation

Trends in Food Science and Technology, 2020
Sunan Wang
exaly  

Nutraceutical properties of tamarillo fruits: A vibrational study

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2021
Luis A E Batista DE CARVALHO   +2 more
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Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Food Chemistry, 2021
Siew-Young Quek   +2 more
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Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions

Food Chemistry, 2015
Noranizan M A   +2 more
exaly  

Evaluation of the effect of ripening on the sensory quality and properties of tamarillo (Cyphomandra betaceae) fruits

Journal of Food Engineering, 2007
Gikuru Mwithiga
exaly  

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

Plant Physiology and Biochemistry, 2016
Lucimara Mach Cortes Cordeiro   +1 more
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