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D

David Page

inrae and avignon university

H指数:15

被引数:985

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Monitoring Changes in Volatile Organic Compounds during Apple Puree Processing by Varying Thermomechanical Conditions

通过改变热力学条件监测苹果泥加工过程中挥发性有机化合物的变化

ACS Food Science & Technology

IF2.8

2026-05-180

PRE

Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree

FOOD RESEARCH INTERNATIONAL

IF8

2024-08-010

OAAI

Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

番茄果实中的香气挥发物: 遗传，收获前和采后因素的作用

IF3.4

2022-02-0235

OA

Increased exopolysaccharide production and microbial activity affect soil water retention and field performance of tomato under water deficit

IF3.5

2021-09-0111

OAAI

Toward the implementation of mid-infrared spectroscopy along the processing chain to improve quality of the tomato based products

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-08-015

OAAI

Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

IF9.8

2019-02-016

PREAI

Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-0117

OAAI

A Systems Biology Study in Tomato Fruit Reveals Correlations between the Ascorbate Pool and Genes Involved in Ribosome Biogenesis, Translation, and the Heat-Shock Response

FRONTIERS IN PLANT SCIENCE

IF4.8

2018-02-1413

OAAI

Preharvest UV-C radiation impacts strawberry metabolite content and volatile organic compound production

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2017-11-0131

OAAI

Combined Effects of Irrigation Regime, Genotype, and Harvest Stage Determine Tomato Fruit Quality and Aptitude for Processing into Puree

FRONTIERS IN PLANT SCIENCE

IF4.8

2017-10-0525

OAAI

Dietary calcium impairs tomato lycopene bioavailability in healthy humans

BRITISH JOURNAL OF NUTRITION

IF3

2017-01-1044

OAAI

Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2013-12-0187

OAAI

Decreased monodehydroascorbate reductase activity reduces tolerance to cold storage in tomato and affects fruit antioxidant levels

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2013-12-0126

PREAI

Protective proteins are differentially expressed in tomato genotypes differing for their tolerance to low-temperature storage

IF3.8

2010-05-1880

PREAI

GDP-d-mannose 3,5-epimerase (GME) plays a key role at the intersection of ascorbate and non-cellulosic cell-wall biosynthesis in tomato

IF5.7

2009-10-28194

OAAI

Changes in Volatiles and Glycosides during Fruit Maturation of Two Contrasted Tomato (Solanum lycopersicum) Lines

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2009-01-0247

PREAI

Isolation of genes potentially related to fruit quality by subtractive selective hybridization in tomato

通过差减选择性杂交隔离与番茄果实品质潜在相关的基因

POSTHARVEST BIOLOGY AND TECHNOLOGY

IF6.8

2008-11-0113

PREAI