Concepedia

Measurement of lipid oxidation-derived volatiles in fresh tomatoes

Fabienne Boukobza, Patrick J. Dunphy, Andrew J. Taylor

Postharvest Biology and Technology · 2001 · 44 citations · 22 references

DOI

Concepts

References

22

Flavor of tomato and tomato products

M. Petró‐Turza · Food Reviews International · 1986 · 335 citations

, , +17

Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants.

Michael Rychlik, Peter Schieberle, Werner Grosch · 1998 · 308 citations

, , +16

Fresh tomato aroma volatiles: a quantitative study

Ron G. Buttery, Roy Teranishi, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1987 · 303 citations

, , +16

Involvement of Phospholipase D in Wound-Induced Accumulation of Jasmonic Acid in Arabidopsis

Cunxi Wang, Christopher A. Zien, Meshack Afitlhile et al. · The Plant Cell · 2000 · 260 citations · Full text

, , +17

Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release

Andrew J. Taylor · Food Chemistry · 2000 · 235 citations

, , +14