Tony McGhie
Tony McGhie
Research Scientist, New Zealand Institute for Plant and Food Research
Verified email at
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The bioavailability and absorption of anthocyanins: towards a better understanding
TK McGhie, MC Walton
Molecular nutrition & food research 51 (6), 702-713, 2007
An R2R3 MYB transcription factor associated with regulation of the anthocyanin biosynthetic pathway in Rosaceae
K Lin-Wang, K Bolitho, K Grafton, A Kortstee, S Karunairetnam, ...
BMC plant biology 10 (1), 1-17, 2010
Anthocyanin glycosides from berry fruit are absorbed and excreted unmetabolized by both humans and rats
TK McGhie, GD Ainge, LE Barnett, JM Cooney, DJ Jensen
Journal of Agricultural and Food Chemistry 51 (16), 4539-4548, 2003
Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand
TK McGhie, M Hunt, LE Barnett
Journal of agricultural and food chemistry 53 (8), 3065-3070, 2005
An ancient duplication of apple MYB transcription factors is responsible for novel red fruit-flesh phenotypes
D Chagné, K Lin-Wang, RV Espley, RK Volz, NM How, S Rouse, ...
Plant physiology 161 (1), 225-239, 2013
Skin colour and pigment changes during ripening of ‘Hass’ avocado fruit
KA Cox, TK McGhie, A White, AB Woolf
Postharvest Biology and Technology 31 (3), 287-294, 2004
Pigments in avocado tissue and oil
OBO Ashton, M Wong, TK McGhie, R Vather, Y Wang, ...
Journal of Agricultural and Food Chemistry 54 (26), 10151-10158, 2006
The degradation of fish-cage waste in sediments during fallowing
TK McGhie, CM Crawford, IM Mitchell, D O'Brien
Aquaculture 187 (3-4), 351-366, 2000
Color in fruit of the genus Actinidia: carotenoid and chlorophyll compositions
TK McGhie, GD Ainge
Journal of Agricultural and Food chemistry 50 (1), 117-121, 2002
Dietary flavonoids from modified apple reduce inflammation markers and modulate gut microbiota in mice
RV Espley, CA Butts, WA Laing, S Martell, H Smith, TK McGhie, J Zhang, ...
The Journal of nutrition 144 (2), 146-154, 2014
Extractives from New Zealand unifloral honeys. 2. Degraded carotenoids and other substances from heather honey
ST Tan, AL Wilkins, PT Holland, TK McGhie
Journal of Agricultural and Food Chemistry 37 (5), 1217-1221, 1989
The kiwifruit lycopene beta-cyclase plays a significant role in carotenoid accumulation in fruit
C Ampomah-Dwamena, T McGhie, R Wibisono, M Montefiori, RP Hellens, ...
Journal of Experimental Botany 60 (13), 3765-3779, 2009
Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa)
M Montefiori, TK McGhie, G Costa, AR Ferguson
Journal of agricultural and food chemistry 53 (24), 9526-9530, 2005
QTL and candidate gene mapping for polyphenolic composition in apple fruit
D Chagné, C Krieger, M Rassam, M Sullivan, J Fraser, C André, M Pindo, ...
BMC Plant Biology 12 (1), 1-16, 2012
Dietary supplementation with fruit polyphenolics ameliorates age-related deficits in behavior and neuronal markers of inflammation and oxidative stress
B Shukitt-Hale, RL Galli, V Meterko, A Carey, DF Bielinski, T McGhie, ...
Age 27 (1), 49-57, 2005
Blueberry fruit polyphenolics suppress oxidative stress‐induced skeletal muscle cell damage in vitro
RD Hurst, RW Wells, SM Hurst, TK McGhie, JM Cooney, DJ Jensen
Molecular nutrition & food research 54 (3), 353-363, 2010
The jejunum is the main site of absorption for anthocyanins in mice
MC Matuschek, WH Hendriks, TK McGhie, GW Reynolds
The Journal of nutritional biochemistry 17 (1), 31-36, 2006
Changes in pigments and plastid ultrastructure during ripening of green-fleshed and yellow-fleshed kiwifruit
M Montefiori, TK McGhie, IC Hallett, G Costa
Scientia Horticulturae 119 (4), 377-387, 2009
Extractives from New Zealand honeys. 3. Unifloral thyme and willow honey constituents
ST Tan, AL Wilkins, PT Holland, TK McGhie
Journal of Agricultural and Food Chemistry 38 (9), 1833-1838, 1990
Effects of anthocyanins and other phenolics of boysenberry and blackcurrant as inhibitors of oxidative stress and damage to cellular DNA in SH‐SY5Y and HL‐60 cells
D Ghosh, TK McGhie, J Zhang, A Adaim, M Skinner
Journal of the Science of Food and Agriculture 86 (5), 678-686, 2006
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