Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MSYaoyao Peng, Siew Young Quek, Donglin Chen et al.|Food Research International|2019Cited by 37
Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Flesh, Peel and Whole Fruit of New Zealand Grown Feijoa CultivarsYaoyao Peng, Siew Young Quek, Karen Bishop|Antioxidants|2019Cited by 29
Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown CultivarsYaoyao Peng, Siew Young Quek, Karen Bishop|Molecules|2019Cited by 22
Screening of Cytotoxicity and Anti-Inflammatory Properties of Feijoa Extracts Using Genetically Modified Cell Models Targeting TLR2, TLR4 and NOD2 Pathways, and the Implication for Inflammatory Bowel DiseaseYaoyao Peng, Siew Young Quek, Karen Bishop et al.|Nutrients|2018Cited by 20
Phenolic-rich feijoa extracts from flesh, peel and whole fruit activate apoptosis pathways in the LNCaP cell lineYaoyao Peng, Siew Young Quek, Lynnette R. Ferguson et al.|Food Chemistry|2022Cited by 14