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  1. 1
    Water saving irrigation mediates bioactive pigments metabolism and storage capacity in tomato fruit
    von Liu, Lihong
    Veröffentlicht in: Plant physiology and biochemistry : PPB (2024)

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  2. 2
    Improvement by application of three nanomaterials on flavor quality and physiological and antioxidant properties of tomato and their comparison
    von Liu, Yuping
    Veröffentlicht in: Plant physiology and biochemistry : PPB (2023)

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  3. 3
    Multifaceted effects of difenoconazole in tomato fruit ripening Physiology, flavour and nutritional quality

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  4. 4
    Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition

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  5. 5
    A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

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  6. 6
    Exploring wild alleles from Solanum pimpinellifolium with the potential to improve tomato flavor compounds

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