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

By D. Barrett, J. Beaulieu, R. Shewfelt. Critical reviews in food science and nutrition, 2010

818 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/d9b15762c2d94c5a5a590b026683508f744802cc

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. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Plant Science

1. Umezuruike Linus Opara
2. F. Al-Said
3. P. Pathare

Citations in the corpus

• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “and appearance of the fruit before deciding whether to eat it, and then its flavor will help determine if they will consume it again.((18)) A fresh fruit can have its original quality”
• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “The primary pigments imparting colour quality are the fat-soluble chlorophylls (green), carotenoids (yellow, orange, and red), water-soluble anthocyanins (red, blue), flavonoids (yellow) and betalains (red) (Barrett et al. 2010).”