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Items: 1 to 20 of 98

1.

NMR spectrometers as "magnetic tongues": prediction of sensory descriptors in canned tomatoes.

Malmendal A, Amoresano C, Trotta R, Lauri I, De Tito S, Novellino E, Randazzo A.

J Agric Food Chem. 2011 Oct 26;59(20):10831-8. doi: 10.1021/jf203803q. Epub 2011 Oct 5.

PMID:
21942325
2.

Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil.

Lauri I, Pagano B, Malmendal A, Sacchi R, Novellino E, Randazzo A.

Food Chem. 2013 Oct 15;140(4):692-9. doi: 10.1016/j.foodchem.2012.10.135. Epub 2012 Nov 10.

PMID:
23692755
3.

Monitoring the sensory quality of canned white asparagus through cluster analysis.

Arana I, Ibañez FC, Torre P.

J Sci Food Agric. 2016 May;96(7):2391-9. doi: 10.1002/jsfa.7355. Epub 2015 Aug 24.

PMID:
26215655
4.

Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.

Baldwin EA, Goodner K, Plotto A.

J Food Sci. 2008 Aug;73(6):S294-307.

PMID:
19241574
5.

Characterization of aroma volatiles in tomatoes by sensory analyses.

Krumbein A, Auerswald H.

Nahrung. 1998 Dec;42(6):395-9.

PMID:
9881368
6.

Sensory and chemical changes in tomato sauces during storage.

Landy P, Boucon C, Kooyman GM, Musters PA, Rosing EA, De Joode T, Laan J, Haring PG.

J Agric Food Chem. 2002 May 22;50(11):3262-71.

PMID:
12009996
7.

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

Vallverdú-Queralt A, Bendini A, Tesini F, Valli E, Lamuela-Raventos RM, Toschi TG.

J Agric Food Chem. 2013 Feb 6;61(5):1044-50. doi: 10.1021/jf304631c. Epub 2013 Jan 29.

PMID:
23320944
8.

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.

Iijima Y, Iwasaki Y, Otagiri Y, Tsugawa H, Sato T, Otomo H, Sekine Y, Obata A.

Biosci Biotechnol Biochem. 2016 Dec;80(12):2401-2411. Epub 2016 Aug 30.

PMID:
27573376
9.

The chemical interactions underlying tomato flavor preferences.

Tieman D, Bliss P, McIntyre LM, Blandon-Ubeda A, Bies D, Odabasi AZ, Rodríguez GR, van der Knaap E, Taylor MG, Goulet C, Mageroy MH, Snyder DJ, Colquhoun T, Moskowitz H, Clark DG, Sims C, Bartoshuk L, Klee HJ.

Curr Biol. 2012 Jun 5;22(11):1035-9. doi: 10.1016/j.cub.2012.04.016. Epub 2012 May 24.

10.

Migration of bisphenol A into canned tomatoes produced in Italy: dependence on temperature and storage conditions.

Errico S, Bianco M, Mita L, Migliaccio M, Rossi S, Nicolucci C, Menale C, Portaccio M, Gallo P, Mita DG, Diano N.

Food Chem. 2014 Oct 1;160:157-64. doi: 10.1016/j.foodchem.2014.03.085. Epub 2014 Mar 24.

PMID:
24799222
11.

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices.

Trivittayasil V, Tsuta M, Imamura Y, Sato T, Otagiri Y, Obata A, Otomo H, Kokawa M, Sugiyama J, Fujita K, Yoshimura M.

J Sci Food Agric. 2016 Mar 15;96(4):1167-74. doi: 10.1002/jsfa.7199. Epub 2015 Apr 24.

PMID:
25847691
12.

Effect of genetic and phenotypic factors on the composition of commercial marmande type tomatoes studied through HRMAS NMR spectroscopy.

Iglesias MJ, García López J, Collados Luján JF, López Ortiz F, Bojórquez Pereznieto H, Toresano F, Camacho F.

Food Chem. 2014 Jan 1;142:1-11. doi: 10.1016/j.foodchem.2013.07.037. Epub 2013 Jul 16.

PMID:
24001806
13.

Differential response to environmental and nutritional factors of high-quality tomato varieties.

Iglesias MJ, García-López J, Collados-Luján JF, López-Ortiz F, Díaz M, Toresano F, Camacho F.

Food Chem. 2015 Jun 1;176:278-87. doi: 10.1016/j.foodchem.2014.12.043. Epub 2014 Dec 23.

PMID:
25624234
14.

Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields.

Vallverdú-Queralt A, Bendini A, Barbieri S, Di Lecce G, Martin-Belloso O, Toschi TG.

J Agric Food Chem. 2013 Feb 27;61(8):1977-84. doi: 10.1021/jf3051126. Epub 2013 Feb 18.

PMID:
23373424
15.

Cherry tomatoes metabolic profile determined by ¹H-High Resolution-NMR spectroscopy as influenced by growing season.

Masetti O, Ciampa A, Nisini L, Valentini M, Sequi P, Dell'Abate MT.

Food Chem. 2014 Nov 1;162:215-22. doi: 10.1016/j.foodchem.2014.04.066. Epub 2014 Apr 24.

PMID:
24874378
16.

Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional.

Mayer F, Takeoka GR, Buttery RG, Whitehand LC, Naim M, Rabinowitch HD.

J Agric Food Chem. 2008 May 28;56(10):3749-57. doi: 10.1021/jf0732915. Epub 2008 May 7.

PMID:
18459793
17.

The effect of delactosed whey permeate on phytochemical content of canned tomatoes.

Ahmed L, Patras A, Martin-Diana AB, Rico D, Barry-Ryan C.

Food Chem. 2012 Oct 15;134(4):2249-56. doi: 10.1016/j.foodchem.2012.04.104. Epub 2012 Apr 24.

PMID:
23442681
18.

Bisphenol a in canned food products from canadian markets.

Cao XL, Corriveau J, Popovic S.

J Food Prot. 2010 Jun;73(6):1085-9.

PMID:
20537264
19.

Metabolomic analysis of host plant resistance to thrips in wild and cultivated tomatoes.

Mirnezhad M, Romero-González RR, Leiss KA, Choi YH, Verpoorte R, Klinkhamer PG.

Phytochem Anal. 2010 Jan-Feb;21(1):110-7. doi: 10.1002/pca.1182.

PMID:
19866459
20.

Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers.

Sinesio F, Cammareri M, Moneta E, Navez B, Peparaio M, Causse M, Grandillo S.

J Food Sci. 2010 Jan-Feb;75(1):S55-67. doi: 10.1111/j.1750-3841.2009.01424.x.

PMID:
20492203

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