Výsledky vyhledávání - "A. Algarra Alarcón"

Chilling-Induced Changes in Aroma Volatile Profiles in Tomato

Autor: Ernst J. Woltering, Devasena Samudrala, Guglielmo Costa, Fotios G. Papasotiriou, Brian Farneti, Alberto Algarra Alarcón, Frans J. M. Harren, Simona M. Cristescu

Publikováno v: Food Bioprocess Technology 8 (2015) 7
Food and Bioprocess Technology, 8, 1442-1454
Food and Bioprocess Technology, 8, 7, pp. 1442-1454
Food Bioprocess Technology, 8(7), 1442-1454
Food and Bioprocess Technology

Fruit and vegetables are regularly stored by consumers in the refrigerator at temperatures that may be well below the recommended storage temperatures. Apart from causing visible symptoms such as watery, sunken areas on the skin, chilling may also in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fac55671813d4635f05d93b5e0486706
https://hdl.handle.net/2066/144914

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Quantifying lycopene synthesis and chlorophyll breakdown in tomato fruit using remittance VIS spectroscopy

Autor: A. Algarra Alarcón, Ernst J. Woltering, L.M.M. Tijskens, Rob E. Schouten, Brian Farneti

Publikováno v: Postharvest Biology and Technology, 96, 53-63
Postharvest Biology and Technology 96 (2014)

The aim of this study was to increase the understanding of chlorophyll breakdown and lycopene synthesis at a quantitative level in Solanum lycopersicum fruit. To accomplish this, a kinetic model is proposed describing the transition from chloro- to c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bec664760ad83a020b1a70b6bdc2899e
https://research.wur.nl/en/publications/quantifying-lycopene-synthesis-and-chlorophyll-breakdown-in-tomat

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Aroma volatile release kinetics of tomato genotypes measured by ptr-ms following artificial chewing

Autor: Guglielmo Costa, Frans J. M. Harren, Nancy T.E. Holthuysen, Simona M. Cristescu, Ernst J. Woltering, Alberto Algarra Alarcón, Brian Farneti

Publikováno v: Food Research International, 54, 1579-1588
Food Research International, 54(2), 1579-1588
Food Research International, 54, 2, pp. 1579-1588
Food Research International 54 (2013) 2

The aim of this study was to develop an analytical system to study the tomato aroma profile. An artificial chewing device coupled to a PTR-MS was developed to mimic, as close as possible, the release of volatiles during chewing in the human mouth and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77999007b155fcc0b415c1a8d39781e1
https://doi.org/10.1016/j.foodres.2013.09.015

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Akademický článek

Field observations of volatile organic compound (VOC) exchange in red oaks

Autor: L. Cappellin, A. Algarra Alarcon, I. Herdlinger-Blatt, J. Sanchez, F. Biasioli, S. T. Martin, F. Loreto, K. A. McKinney

Publikováno v: Atmospheric Chemistry and Physics, Vol 17, Iss 6, Pp 4189-4207 (2017)

Volatile organic compounds (VOCs) emitted by forests strongly affect the chemical composition of the atmosphere. While the emission of isoprenoids has been largely characterized, forests also exchange many oxygenated VOCs (oVOCs), including methanol,

Externí odkaz: https://doaj.org/article/5497766424674c4991a0a09e1d23a2d5

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