Comparison of the nutritional as well as the volatile composition of in-season and off-season Hezuo 903 tomato at red stage

A novel method for rapid discrimination of bulbus of Fritillaria by using electronic nose and electronic tongue technology

(2015) Shilong Yang et al.   Analytical Methods

Steam explosion pretreatment and enzymatic saccharification of duckweed (Lemna minor) biomass

(2015) X. Zhao et al.   BIOMASS & BIOENERGY

Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars

(2015) Xiaofen Du et al.   FOOD CHEMISTRY

Carotenoid Metabolism in Plants

(2015) Nazia Nisar et al.   Molecular Plant

Regulation of Carotenoid Metabolism in Tomato

(2015) Lihong Liu et al.   Molecular Plant

On the regulation and function of secondary metabolism during fruit development and ripening

(2014) Takayuki Tohge et al.   JOURNAL OF EXPERIMENTAL BOTANY

Tomato carotenoid cleavage dioxygenases 1A and 1B: Relaxed double bond specificity leads to a plenitude of dialdehydes, mono-apocarotenoids and isoprenoid volatiles

(2014) Andrea Ilg et al.   FEBS Open Bio

Tomato and Tomato Byproducts. Human Health Benefits of Lycopene and Its Application to Meat Products: A Review

(2013) M. Viuda-Martos et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chemical, antioxidant and sensory properties of tomato-watermelon-pineapple blends, and changes in their total antioxidant capacity during storage

(2013) Femi O. Oludemi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analysis of a tomato introgression line, IL8-3, with increased Brix content

(2013) Hiroki Ikeda et al.   SCIENTIA HORTICULTURAE

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

(2012) Heather Smyth et al.   CHEMICAL REVIEWS

Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

(2012) Paola Piombino et al.   FOOD RESEARCH INTERNATIONAL

The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types

(2012) Ewelina Hallmann   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the genotype, environment and their interaction on carotenoid and ascorbic acid accumulation in tomato germplasm

(2011) Salvador Roselló et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit

(2011) Jinhe Bai et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE

Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)

(2010) Jonathan T Vogel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improving the flavor of fresh fruits: genomics, biochemistry, and biotechnology

(2010) Harry J. Klee   NEW PHYTOLOGIST

Evaluation of a taste sensor instrument (electronic tongue) for use in formulation development

(2008) Julie K. Lorenz et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

(2008) E.A. Baldwin et al.   JOURNAL OF FOOD SCIENCE