Citations (33)
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Hande
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Y. Benal ÖZTEKİN, Kubilay Kazım VURSAVUŞ & Zehan KESİLMİŞ. (2021) Domates meyvelerinin renk parametrelerine göre sertlik sınıflandırması. ANADOLU JOURNAL OF AGRICULTURAL SCIENCES.
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Shimeles Tilahun, Han-Ryul Choi, Min-Woo Baek, Lee-Hee Cheol, Ki-Wung Kwak, Do-Su Park, Tifsehit Solomon & Cheon-Soon Jeong. (2021) Antioxidant Properties, γ-Aminobutyric Acid (GABA) Content, and Physicochemical Characteristics of Tomato Cultivars. Agronomy 11:6, pages 1204.
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Asiata Omotayo IbrahimMisbaudeen Abdul-HammedSamuel Adewale AdegboyegaMonsurat OlajideAkeem Abefe Aliyu. (2019)
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Leonardo Ciaccheri, Lorenza Tuccio, Andrea A. Mencaglia, Anna G. Mignani, Ewelina Hallmann, Kalina Sikorska-Zimny, Stanislaw Kaniszewski, Michè̀l J. Verheul & Giovanni Agati. (2018) Directional versus total reflectance spectroscopy for the in situ determination of lycopene in tomato fruits. Journal of Food Composition and Analysis 71, pages 65-71.
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Domingo Martínez-Romero, Fabián Guillén, Salvador Castillo, Pedro Javier Zapata, Daniel Valero & María Serrano. (2009) Effect of ethylene concentration on quality parameters of fresh tomatoes stored using a carbon-heat hybrid ethylene scrubber. Postharvest Biology and Technology 51:2, pages 206-211.
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