Fruit and Vegetables: Harvesting, Handling and Storage

By A. Thompson. 2003

144 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Organic Chemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/e54074f8300a3c049e288760fd6216cf222df008

How researchers see this paper

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

1. Theresa Wehrle
2. Claus-Christian Carbon
3. Hendrik N. J. Schifferstein
4. Nazimah Hamid
5. S. Yusof
6. R. Rahman
7. H. N. Sin
8. Charles Spence

Citations in the corpus

• Consumer expectations for vegetables with typical and atypical colors: The case of carrots (2019, background): “…orange colors to have a higher taste intensity (Calvo et al., 2001; Christensen, 1983), because for several vegetables the ripening process involves both the development of darker and more saturated colors and the increase of sweetness intensity and flavor components (e.g., Thompson, 2003).”
• Optimization of hot water extraction for sapodilla juice using response surface methodology (2006, background): “The fruit has a thin rusty brown scurfy skin and a yellowish brown or red pulp with a pleasant, mild aroma and an excellent taste (Bakar & Abdul Karim, 1994; Thompson, 2003).”