Chemometric Discrimination of Different Tomato Cultivars Based on Their Volatile Fingerprint in Relation to Lycopene and Total Phenolics Content

In-tube Extraction and GC-MS Analysis of Volatile Components from Wild and Cultivated sea buckthorn (Hippophae rhamnoidesL. ssp.Carpatica) Berry Varieties and Juice

(2013) Sonia A. Socaci et al.   PHYTOCHEMICAL ANALYSIS

Rapid Tomato Volatile Profiling by Using Proton-Transfer Reaction Mass Spectrometry (PTR-MS)

(2012) Brian Farneti et al.   JOURNAL OF FOOD SCIENCE

Application of Chemometrics in Authentication of Herbal Medicines: A Review

(2012) Haidy A. Gad et al.   PHYTOCHEMICAL ANALYSIS

The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin

(2011) Gabriella Lo Feudo et al.   FOOD RESEARCH INTERNATIONAL

The Tomato Terpene Synthase Gene Family

(2011) V. Falara et al.   PLANT PHYSIOLOGY

In-Tube Extraction of Volatile Organic Compounds from Aqueous Samples: An Economical Alternative to Purge and Trap Enrichment

(2010) Jens Laaks et al.   ANALYTICAL CHEMISTRY

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

(2010) Stéphane Georgé et al.   FOOD CHEMISTRY

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

(2010) Yichi Xu et al.   JOURNAL OF FOOD SCIENCE

A Role for Differential Glycoconjugation in the Emission of Phenylpropanoid Volatiles from Tomato Fruit Discovered Using a Metabolic Data Fusion Approach

(2009) Y. M. Tikunov et al.   PLANT PHYSIOLOGY

Description of volatile compounds generated by the degradation of carotenoids in paprika, tomato and marigold oleoresins

(2007) José J. Rios et al.   FOOD CHEMISTRY

Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes

(2007) Isabel Odriozola-Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY