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Journal of Food Engineering, ISSN 0260-8774, 2011, Volume 107, Issue 3, pp. 277 - 288
► Hyperspectral Raman chemical images were acquired for cross-sections of cut tomatoes. ► The images showed internal lycopene development patterns during... 
Raman spectroscopy | Chemical imaging | Tomato | Maturity | Lycopene | FRUITS | FT-RAMAN | FOOD SCIENCE & TECHNOLOGY | CAROTENOIDS | ENGINEERING, CHEMICAL | FLUORESCENCE | PRODUCTS | NEAR-INFRARED SPECTROSCOPY | VEGETABLES | SIMILARITY | NONDESTRUCTIVE DETERMINATION | Chromophores | Investigations | Ripening | Imaging | Images | Polytetrafluoroethylenes | Spectra | Foods | Tomatoes | Cross sections
Journal Article
Journal of the American Oil Chemists' Society, ISSN 0003-021X, 7/2014, Volume 91, Issue 7, pp. 1189 - 1196
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2019, Volume 99, Issue 6, pp. 2855 - 2864
Journal Article
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, ISSN 2079-052X, 03/2019, Volume 31, Issue 3, pp. 196 - 205
Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of... 
STORAGE | AGRONOMY | Antioxidant activity | FOOD SCIENCE & TECHNOLOGY | HARVEST TIME | PHENOLIC COMPOSITION | MATURATION | GREEK | SUGAR CONTENT | VEGETABLE-OILS | Ripening degree | CHEMICAL-COMPOSITION | Polyphenols | Tocopherols | Extra virgin olive oil | Volatile compounds | Chlorophyll | Parameters | Drying oils | Harvesting | Dry matter | Olives | Olive oil | Fruits | Antioxidants | Ripening | Phenols | Food quality | Cultivars
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2016, Volume 190, pp. 205 - 210
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color... 
Banana ripening | Modelling | Kinetics | Sensory attributes | Waste critical point | ENGINEERING, CHEMICAL | FRUITS | QUALITY | FOOD SCIENCE & TECHNOLOGY | VEGETABLES | CAVENDISH | Testing equipment | Rankings | Analysis | Food | Enzymes | Chemical reaction, Rate of
Journal Article
Journal of Environmental Biology, ISSN 0254-8704, 05/2018, Volume 39, Issue 3, pp. 373 - 378
Aim : The present investigation aimed at quantifying the changes of pericarp pigments and associated physio-chemical attributes in commercial cultivars of... 
Chlorophyll | Pericarp pigments | Carotenoids | Mango cultivars | PUREE | QUALITY | MANGIFERA-INDICA L | ANTIOXIDANT CAPACITY | ENVIRONMENTAL SCIENCES | BETA-CAROTENE | ETHYLENE | FRUIT | COLOR | VEGETABLES | Vegetables | Fruits | Pulp | Antioxidants | Ripening | Organic chemistry | Storage | Acids | Quality | Pigments | Pericarp | Physiology | Chemical properties | Food | Cultivars
Journal Article
Nutrition and Food Science, ISSN 0034-6659, 07/2018, Volume 48, Issue 4, pp. 561 - 578
Purpose Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers... 
Malpractices | Waxes | Sweeteners | Quality | Chemicals | Regulatory agencies | Vegetables | Cereals | Horticulture | Transportation | Grain | Commodities | Consumers | Shelf life | Polyamines | Fruits | Safety engineering | Spinach | Food quality | Product safety | Food | Citrus fruits | Berries | Health | Health risks | Flavor | Vitamins | Ripening | Handlers | Organic chemistry | Storage | Flora | Storage conditions | Food safety |