°BRIX/ACID RATIO AS A PREDICTOR OF CONSUMER ACCEPTABILITY OF CRIMSON SEEDLESS TABLE GRAPES

By V. Jayasena, I. Cameron. 2008

160 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/4fc3a7b6fbaa86d970b24a3a912bf92881e45baf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. É. Duchêne
2. J. Tello
3. J. Ibáñez

In Plant Science

1. Stefano Poni
2. É. Duchêne
3. J. Tello
4. J. Ibáñez

Citations in the corpus

• Grapevine quality: A multiple choice issue (2017, background): “In addition to visual characteristics, physicochemical properties are involved in quality evaluation (Crisosto and Crisosto, 2002; Jayasena and Cameron, 2008).”
• Comparative Study of Texture Properties, Color Characteristics, and Chemical Composition of Ten White Table-Grape Varieties (2011, background): “Among these, soluble solids concentration (SSC), acid content, SSC/ acid ratio (Jayasena and Cameron 2008), and skin color are important quality parameters in table grapes (Dokoozlian et al. 1995), although nutritive and functional properties increasingly influence consumer choice (Valero et al.…”