Peer-Reviewed Research Database

Tomato — 2,157 papers

Papers mentioning 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.

Top Contributing Institutions

Where the tomato research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Ministry of Agriculture and Rural Affairs

Centre National de la Recherche Scientifique

State Key Laboratory of Food Science and Technology

Beijing Technology and Business University

Chinese Academy of Agricultural Sciences

China Agricultural University

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 Journal of agricultural and food chemistry other

Conditions and Mechanism of Formation of the Maillard Reaction Pigment, Furpenthiazinate, in a Model System and in Some Acid Hydrolyzates of Foods and its Biological Properties.

Furpenthiazinate is a yellow pigment formed by the Maillard reaction between cysteine and furfural under strongly acidic conditions. Here, we describe the conditions and mechanism... Read full abstract on PubMed →

PMID: 38502529 DOI: 10.1021/acs.jafc.3c09447

2023 Journal of the science of food and agriculture gc ms

Changes in volatile profile and related gene expression during senescence of tobacco leaves.

BACKGROUND: Volatile organic compounds are critical for food flavor and play important roles in plant-plant interactions and plants' communications with the environment. Tobacco is... Read full abstract on PubMed →

PMID: 37223951 DOI: 10.1002/jsfa.12733

2023 AMB Express aroma analysis

Changes in physicochemical properties and microbial community succession during leaf stacking fermentation.

Leaf stacking fermentation involves enzymatic actions of many microorganisms and is an efficient and environmentally benign process for degrading macromolecular organic compounds.... Read full abstract on PubMed →

PMID: 37991629 DOI: 10.1186/s13568-023-01642-8 Full text on PMC

2023 unrelated

Role of Cytochrome P450 Enzyme in Plant Microorganisms' Communication: A Focus on Grapevine.

Cytochromes P450 are ancient enzymes diffused in organisms belonging to all kingdoms of life, including viruses, with the largest number of P450 genes found in plants. The function... Read full abstract on PubMed →

PMID: 36902126 DOI: 10.3390/ijms24054695 Full text on PMC

2022 gc ms

Integrating Multiple Omics Identifies <i>Phaeoacremonium rubrigenum</i> Acting as <i>Aquilaria sinensis</i> Marker Fungus to Promote Agarwood Sesquiterpene Accumulation by Inducing Plant Host Phosphorylation.

The present study aimed to explore the factors that promote persistent agarwood accumulation. To this end, we first investigated the morphological changes and volatile compound dis... Read full abstract on PubMed →

PMID: 35762771 DOI: 10.1128/spectrum.02722-21 Full text on PMC

2022 Biomolecules unrelated

Ribose Intake as Food Integrator: Is It a Really Convenient Practice?

Reports concerning the beneficial effects of D-ribose administration in cardiovascular and muscle stressful conditions has led to suggestions for the use of ribose as an energizing... Read full abstract on PubMed →

PMID: 36551203 DOI: 10.3390/biom12121775 Full text on PMC

2021 gc ms

Characteristic Volatile Fingerprints of Four Chrysanthemum Teas Determined by HS-GC-IMS.

Volatile composition is an important feature that determines flavor, which actively affects the overall evaluation of chrysanthemum tea. In this study, HS-GC-IMS (headspace-gas chr... Read full abstract on PubMed →

PMID: 34885694 DOI: 10.3390/molecules26237113 Full text on PMC

2021 Journal of agricultural and food chemistry aeda

Characterization of Odorants in a 10-Year-Old Riesling Wine.

Riesling wines are mostly enjoyed as young wines, usually consumed within the first few years after bottling. Throughout several years of aging, Riesling wines begin to develop mor... Read full abstract on PubMed →

PMID: 34547201 DOI: 10.1021/acs.jafc.1c04196

2019 Toxicology reports other

Formaldehyde produced from d-ribose under neutral and alkaline conditions.

Formaldehyde is toxic and has been implicated in the pathologies of various diseases, such as cognitive impairment and cancer. Though d-ribose is widely studied and provided as a s... Read full abstract on PubMed →

PMID: 31008059 DOI: 10.1016/j.toxrep.2019.02.005 Full text on PMC

2018 EFSA journal. European Food Safety Authority other

Statement on the safety of d-ribose.

In 2018, the EFSA NDA Panel adopted the Scientific Opinion on the safety of d-ribose as a novel food pursuant to Regulation (EU) 2015/2283 when used in a variety of food, concludin... Read full abstract on PubMed →

PMID: 32625778 DOI: 10.2903/j.efsa.2018.5485 Full text on PMC

2018 Applied microbiology and biotechnology unrelated

D-lyxose isomerase and its application for functional sugar production.

Functional sugars have attracted attention because of their wide application prospects in the food, cosmetics, and pharmaceutical industries in recent decades. Compared with comple... Read full abstract on PubMed →

PMID: 29392387 DOI: 10.1007/s00253-018-8746-6

2018 EFSA journal. European Food Safety Authority other

Safety of d-ribose as a novel food pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on D-ribose as a novel food (NF... Read full abstract on PubMed →

PMID: 32625902 DOI: 10.2903/j.efsa.2018.5265 Full text on PMC

2017 The New phytologist threshold study

A grapevine cytochrome P450 generates the precursor of wine lactone, a key odorant in wine.

Monoterpenes are important constituents of the aromas of food and beverages, including wine. Among monoterpenes in wines, wine lactone has the most potent odor. It was proposed to... Read full abstract on PubMed →

PMID: 27560385 DOI: 10.1111/nph.14139

2013 aroma analysis

Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nat... Read full abstract on PubMed →

PMID: 23698038 DOI: 10.3390/molecules18054887 Full text on PMC

2012 unrelated

Influence of soy protein’s structural modifications on their microencapsulation properties: a-tocopherol microparticles preparation

Enzymatic and chemical modifications of soy protein isolate (SPI) were studied in order to improve SPI properties for their use as wall material for a-tocopherol microencapsulatio... Read full abstract on PubMed →

PMID: doi:10.1016/j.foodres.2012.04.023 DOI: 10.1016/j.foodres.2012.04.023

2026 gc ms

Phytochemical Characterization and Anticancer Potential of Avocado Seed Oil.

The current research aims to investigate the phytochemicals in Persea americana (Avocado) seed oil and assess its potential anticancer properties. The cytotoxic activity was evalua... Read full abstract on PubMed →

PMID: 41237077 DOI: 10.1002/cbdv.202501833

2025 ACS omega gc ms

Long-Chain Hydrocarbons in the Mucous Layer of the Galleria mellonella Insect Eggs as Potential Antibacterial Agents against Multidrug-Resistant Bacteria.

Natural products represent a vital source of chemical entities for the development of anti-infective agents. Insects face constant threats from pathogens and have evolved diverse m... Read full abstract on PubMed →

PMID: 40385173 DOI: 10.1021/acsomega.5c00938 Full text on PMC

2025 other

Cutting morphology and steaming duration impact physicochemical quality, bioactive retention, and maillard reaction products in purple-fleshed sweet potatoes.

Cutting and steaming of purple-fleshed sweet potato (PFSP) tubers into segments improves cooking efficiency, but more contact with the air steam increases the loss of bioactive com... Read full abstract on PubMed →

PMID: 40934784 DOI: 10.1016/j.foodchem.2025.146245

2025 Chembiochem : a European journal of chemical biology aroma analysis

Biosensor-Guided Engineering of a Baeyer-Villiger Monooxygenase for Aliphatic Ester Production.

Esters are valuable aroma compounds and can be produced enzymatically by Baeyer-Villiger monooxygenases (BVMOs) from (aliphatic) ketone precursors. However, a genetically encoded b... Read full abstract on PubMed →

PMID: 39320950 DOI: 10.1002/cbic.202400712 Full text on PMC

2024 Critical reviews in toxicology other

Dietary glycation compounds - implications for human health.

The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction betw... Read full abstract on PubMed →

PMID: 39150724 DOI: 10.1080/10408444.2024.2362985

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.