• Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits 

  Bong, Wen-Chun; Savage, Geoffrey P. (Wiley Open Access, 2018-11-28)

  The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, ...

• Metabolite profiling and transcriptomic analyses reveal an essential role of UVR8-mediated signal transduction pathway in regulating flavonoid biosynthesis in tea plants (Camellia sinensis) in response to shading 

  Liu, Linlin; Li, Yingying; She, G.; Zhang, Xianchen; Jordan, Brian R.; Chen, Qi; Zhao, Jian; Wan, X. (BMC (part of Springer Nature), 2018-10-12)

  Background: Tea is the most popular nonalcoholic beverage worldwide for its pleasant characteristics and healthful properties. Catechins, theanine and caffeine are the major natural products in tea buds and leaves that ...

• Investigating the phenolic composition of orange wines: studying the effects of oxidation and skin contact on white wine tannin 

  Townshend, Emily (Lincoln University, 2018)

  An in-depth analysis of orange wines was conducted to assess factors affecting the phenolic composition. Orange wines were produced from Pinot Gris juice and table grape skins from September 2017 to March 2018. Factors ...

• The effects of model foods rich in bioactive compounds on brain-gut regulation and neurodegeneration 

  Hossain, A K M Mofasser (Lincoln University, 2018)

  A compelling interaction between the diet, gut and host physiology has emerged. Biologically active compounds particularly dietary fibre (DF) and polyphenols in a diet have long been appreciated due to their inverse relation ...

• Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil 

  Hashempour-Baltork, F.; Torbati, M.; Azadmard-Damirchi, S.; Savage, Geoffrey P. (Tabriz University of Medical Sciences, 2018)

  Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing ...

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