Flavour compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage

By A. Krumbein, P. Peters, B. Brückner. 2004

119 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/42e634201753d5a4e1e22708f1c800f632989e0c

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In Plant Science

1. Fred van Eeuwijk

Citations in the corpus

• A correlation network approach to metabolic data analysis for tomato fruits (2008, background): “All substances were known or expected to play a role in tomato taste sensation (Baldwin et al. 2000; Tandon et al. 2003; Baldwin et al. 2004; Krumbein et al. 2004; Ruiz et al. 2005).”
• Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing (2010, unknown): “If the testing material is an item like tomatoes that has been well characterized (Krumbein et al., 2004), terms and definitions are selected from previous studies.”