Papers mentioning cherry tomato or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Aroma profiles of tomato flesh from 16 tomato varieties with 4 different fruit colors were characterized by headspace-solid phase microextraction coupled with gas chromatography-tr... Read full abstract on PubMed →
The incorporation of plant essential oils into edible food packaging constitutes an innovative strategy in the food industry. In the present study, bergamot essential oil (BEO), wh... Read full abstract on PubMed →
Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study e... Read full abstract on PubMed →
Cherry tomato is a notable dietary source of metabolites associated with antioxidant functions. However, how ripening reshapes primary, specialized, and volatile metabolites remain... Read full abstract on PubMed →
Soy protein isolate (SPI)-polyphenol conjugates were produced by grafting SPI individually with curcumin, naringenin, and catechin. The resulting conjugates showed better emulsifyi... Read full abstract on PubMed →
To investigate the effect of p-coumaric acid (p-CA) on postharvest cherry tomatoes, breaker stage fruits were treated with p-CA to analyze the physiological metabolism during stora... Read full abstract on PubMed →
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme). The scarcity of systematic a... Read full abstract on PubMed →
A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco... Read full abstract on PubMed →
The main goal of this study was to explore the role of red/far-red light in the preservation of postharvest quality in cherry tomato fruits and the mechanism of red/far-red light i... Read full abstract on PubMed →
In this work photocatalytic ethylene degradation (TiO2-UV) was applied in green cherry tomatoes with the aim to control biochemical and physiological changes during ripening. Photo... Read full abstract on PubMed →
Tomatoes (<i>Lycopersicon esculentum</i>) are the most valuable vegetable crop in the world. This study identified the morphological characteristics, vitamin content, etc., from 15... Read full abstract on PubMed →
The cuticle is a complex polymer matrix that protects all aerial organs of plants, fulfills multiple roles in plant-environment interactions, and is critical for plant development.... Read full abstract on PubMed →
Monitoring of the quality change of cherry tomatoes during storage is very important for the quality control of cherry tomatoes. In this study, the soluble solids content (SSC), re... Read full abstract on PubMed →
Hydroxyl radical has been widely applied in the non-food fields, but whether its feasibility for treating fruits and vegetables remains unknown. In this work, effects of hydroxyl r... Read full abstract on PubMed →
The effects of co-digestion of a carotenoid-rich vegetable such as carrot, cherry tomato or baby spinach with an anthocyanin-rich vegetable such as red cabbage with and without sal... Read full abstract on PubMed →
The Vesuvian Piennolo cherry tomato (Lycopersicon esculentum Miller) (PdP) is an old and typical variety grown in the Campania region (Italy). PdP is referred to as a long-storage... Read full abstract on PubMed →
BACKGROUND AND AIMS: The mechanisms involving light control of vitamin C content in fruits are not yet fully understood. The present study aimed to evaluate the impact of fruit and... Read full abstract on PubMed →
Malic and citric acids accumulate in cherry tomato (Lycopersicon esculentum Mill.) fruit during the period of rapid growth, from the end of cell division to the onset of ripening.... Read full abstract on PubMed →
< 0.05). In particular, PG was reduced by 93% after treatment with JEO for 12 h. Moreover, the 18 constituents of JEO were identified by gas chromatography/mass spectrometry (GC-MS... Read full abstract on PubMed →
Saffron (<i>Crocus sativus</i> L.), an exceptionally valuable and expensive spice on an international scale, has become the target of a rapid increase in fraudulent practices. In a... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.