1. Textural quality assessment for fresh fruits and vegetables;Abbott,2004
2. Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components;Abegaz;Postharv. Biol. Technol.,2004
3. Chemical composition of common leafy vegetables and functional properties of their leaf protein concentrates;Aletor;Food Chem.,2002
4. High-performance liquid chromatographic screening of chlorophyll derivatives produced during fruit storage;Almela;J. Chromatog.,2000
5. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices;Asami;J. Agric. Food Chem.,2003