AUT LibraryAUT
  •   Browsing by Author
JavaScript is disabled for your browser. Some features of this site may not work without it.

Browsing by Author "Pook, C"

  • 0-9
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z

Sort by:

Order:

Results:

Now showing items 1-4 of 4

  • title
  • published date
  • author
  • issue date
  • submit date
  • ascending
  • descending
  • 5
  • 10
  • 20
  • 40
  • 60
  • 80
  • 100
    • Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.) 

      Diep, T; Pook, C; Yoo, M (MDPI AG, 2020)
      This study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in -Whangarei, Northland of New Zealand. Samples were further separated by their tissue ...
    • Quantification of Carotenoids, α-tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.) 

      Diep, TT; Pook, C; Rush, EC; Yoo, MJY (MDPI AG, 2020)
      Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass ...
    • Simultaneous Quantification of Organic Acids in Tamarillo (Solanum betaceum) and Untargeted Chemotyping Using Methyl Chloroformate Derivatisation and GC-MS 

      Pook, C; Diep, TT; Yoo, MJY
      <jats:p>Sixteen organic acids were quantified in peel and pulp of Amber, Laird’s Large and Mulligan cultivars of tamarillo using GC-MS. Fourteen of these compounds had not previously been quantified in tamarillo. An ...
    • Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.) 

      Diep, TT; Yoo, MJY; Pook, C; Sadooghy-Saraby, S; Gite, A; Rush, E
      Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal ...

      Contact Us
      • Admin

      Hosted by Tuwhera, an initiative of the Auckland University of Technology Library

       

       


      Contact Us
      • Admin

      Hosted by Tuwhera, an initiative of the Auckland University of Technology Library