Texture Analysis in Melon Landraces through Instrumental and Sensory Methods

An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening

(2013) Simona Vallone et al.   FOOD CHEMISTRY

Sensorial characteristics of Spanish traditional melon genotypes: has the flavor of melon changed in the last century?

(2012) Sandra Escribano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The fading distinctions between classical patterns of ripening in climacteric and non-climacteric fruit and the ubiquity of ethylene—An overview

(2011) Vijay Paul et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

(2010) Diane M. Barrett et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Establishment of a sensory characterization protocol for melon (Cucumis melo L.) and its correlation with physical–chemical attributes: indications for future genetic improvements

(2010) Sandra Escribano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of the extraction method on phytochemical composition and antioxidant activity of high dietary fibre powders obtained from asparagus by-products

(2009) J.M. Fuentes-Alventosa et al.   FOOD CHEMISTRY

Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables

(2008) Peter M.A. Toivonen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Sensory and analytical characteristics of a novel hybrid muskmelon fruit intended for the fresh-cut industry

(2008) Robert A. Saftner et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY