A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit-Reference-Cited by-同舟云学术

A comparative study of the physico-chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit

Published:2017-12-14 Issue:5 Volume:53 Page:1219-1226
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Raiola Assunta¹^ORCID,Pizzolongo Fabiana¹^ORCID,Manzo Nadia¹^ORCID,Montefusco Immacolata¹,Spigno Patrizia²,Romano Raffaele¹^ORCID,Barone Amalia¹^ORCID

Affiliation:

1. Department of Agricultural Sciences; University of Naples Federico II; Via Università 100 Portici NA 80055 Italy

2. ARCA 2010; Società Cooperativa A.R.L.; Via Varignano 7 Acerra NA 80011 Italy

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13700/fullpdf

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3. Use of network analysis to capture key traits affecting tomato organoleptic quality;Carli;Journal of Experimental Botany,2009

4. Dissection of genetic and environmental factors involved in tomato organoleptic quality;Carli;BMC Plant Biology,2011

5. Sugar-and-acid profile of Penjar tomatoes and its evolution during storage;Casals Missio;Scientia Agricola,2015

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