20 results on '"McGhie, Tony K."'
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2. 2-O-β-d-Glucopyranosyl l-Ascorbic Acid, a Stable Form of Vitamin C, Is Widespread in Crop Plants
3. Distribution of Selenoglucosinolates and Their Metabolites in Brassica Treated with Sodium Selenate
4. Tannins and Extracts of Fruit Byproducts: Antibacterial Activity against Foodborne Bacteria and Antioxidant Capacity
5. Lactic Acid Bacteria Convert Glucosinolates to Nitriles Efficiently Yet Differently from Enterobacteriaceae
6. Apple Peels, from Seven Cultivars, Have Lipase-Inhibitory Activity and Contain Numerous Ursenoic Acids As Identified by LC-ESI-QTOF-HRMS
7. Genetic Variability in Apple Fruit Polyphenol Composition in Malus × domestica and Malus sieversii Germplasm Grown in New Zealand
8. Characterization and Quantification of Anthocyanins in Red Kiwifruit (Actinidia spp.)
9. Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit
10. Pigments in Avocado Tissue and Oil
11. Structural Identification of Two Major Anthocyanin Components of Boysenberry by NMR Spectroscopy
12. Anthocyanin Absorption and Antioxidant Status in Pigs
13. The Flavonol Quercetin-3-Glucoside Inhibits Cyanidin-3-Glucoside Absorption in Vitro
14. Pigments in the Fruit of Red-Fleshed Kiwifruit (Actinidia chinensis and Actinidia deliciosa)
15. Cultivar and Growing Region Determine the Antioxidant Polyphenolic Concentration and Composition of Apples Grown in New Zealand
16. Anthocyanin Glycosides from Berry Fruit Are Absorbed and Excreted Unmetabolized by Both Humans and Rats
17. Color in Fruit of the Genus Actinidia: Carotenoid and Chlorophyll Compositions
18. Novel Capillary Electrophoresis Technique for the Study of Plant Phenolic Enzymic Oxidation Mechanisms
19. Extractives from New Zealand honeys. 3. Unifloral thyme and willow honey constituents
20. Extractives from New Zealand unifloral honeys. 2. Degraded carotenoids and other substances from heather honey
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