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The relative roles of volatile and non-volatile compounds and fruit firmness in the sensory attributes of ripe kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson var deliciosa cv Hayward) were… (More)
The volatile constituents of kiwifruit (Actinidia chinensis Planch.) have been investigated. The volatiles were collected and concentrated using vacuum steam distillation and freeze concentration.… (More)
Quantitative gas chromatographic analysis of the volatile aroma components has been used as an objective measure of the effects of maturity at harvest, ripeness and storage on the aroma volatiles of… (More)
Abstract New MS and NMR data for tagetitoxin required the structure to be revised to one consisting of two fused 6-membered heterocyclic rings.
Abstract The isolation and structure of a biologically important mycosporine are described. The use of Sephadex ion-exchange chromatography and HPLC provides a convenient method for the isolation of… (More)
The objective of the study was to determine if oral beta carotene would improve abnormalities observed in Papanicolaou smears or reduce the amount of HPV DNA in genital samples. A randomized double… (More)
Glycosidically bound volatiles in kiwifruit have been studied. The compounds were isolated from kiwifruit juice by absorption onto a column of Amberlite XAD-2 followed by washing with pentane and… (More)
Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers… (More)
A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by… (More)
To address a growing national problem with generation of wastes and by-products, TVA has been involved for several years with developing and commercializing environmentally responsible practices for… (More)