XII International Symposium on the Processing Tomato

971
9789066057159
0567-7572
This title is available in ActaHort CD-rom format only - not available in print format.
€ 65
January 2013
27
1
234
Beijing (China)
June 9, 2012

Online articles

EFFECT OF INDUSTRIAL PROCESSING UPON ORGANIC AND CONVENTIONAL TOMATOES: EVALUATION OF QUALITY AND NUTRITIONAL CHARACTERISTICS

  • L. Sandei
  • R. Vadalà
  • S. Pirondi
  • F. De Sio
  • M. Zaccardelli
  • R. Scelza
  • P. Adamo
  • M.A. Rao

SUSTAINABLE USE OF WATER RESOURCES: FIELD APPLICATION OF DEFICIT IRRIGATION STRATEGIES IN PROCESSING TOMATO

  • A. Battilani
  • C.R. Jensen
  • F. Liu
  • M.N. Andersen
  • F.L. Plauborg
  • D. Solimando

HEAT TOLERANCE IN FIELD GROWN TOMATOES (LYCOPERSICON ESCULENTUM MILL.) UNDER SEMI-ARID CONDITIONS OF WEST AFRICA

  • Y.O. Kugblenu
  • E. Oppong Danso
  • K. Ofori
  • M.N. Andersen
  • S. Abenney-Mickson
  • E.B. Sabi
  • F.L. Plauborg
  • M.K. Abekoe
  • S.T. Jørgensen
  • C.R. Jensen
  • J. Ofosu-Anim

BREEDING PROCESSING TOMATO HYBRIDS TOLERANT TO TOMATO YELLOW LEAF CURL DISEASE IN CHINESE TAIPEI

  • A. Onozato
  • K. Nakamura
  • H. Ito
  • Chee-Wee Tan
  • Shu-fen Lu
  • P. Hanson

THE EFFECT OF BIOGAS FERTILIZER APPLICATION ON THE YIELD, QUALITY, AND ENVIRONMENTAL RISK OF CHERRY TOMATO

  • Qinping Sun
  • Fei Xiong
  • Jijin Li
  • Bensheng Liu
  • Lijuan Gao
  • Junxiang Xu
  • Guoyuan Zou
  • Baocun Liu

LYCOPENE AND PROCESSING TOMATO IN NAVARRE: INFLUENCE OF VEGETABLE MATERIAL

  • J.I. Macua
  • E. Jiménez
  • C. Daza
  • C. Gervas
  • I. Lahoz

PREDICTION OF LYCOPENE STABILITY IN TOMATO PRODUCTS BY RADIAL BASIS NETWORK ANALYSIS

  • M. Cámara
  • V. Fernández Ruiz
  • D. Fernández Redondo
  • J.S. Torrecilla
  • M.C. Sánchez Mata

INDUSTRIAL UPGRADING OF TRADITIONAL TOMATO PRODUCTS: A CONSUMER SCIENCE APPROACH

  • S. Porretta
  • G. Poli
  • G. Dellapina
  • V. Moscatelli
  • L. Palmieri
  • H. Moskowitz

PREPARATION, STABILITY AND APPLICATION OF LYCOPENE-CONTAINING MICROEMULSION

  • Shengkun Yan
  • Jing Li
  • Hong Li
  • Xiaowen Wang
  • Huawei Zhang
  • O. Elshareif
  • Lianfu Zhang

PREFERENCE MAPPING OF KETCHUP ATTRIBUTES - SPANISH CONSUMERS CASE STUDY

  • V. Fernández Ruiz
  • S. Martín
  • M.C. Sánchez Mata
  • M. Cámara

THE EFFECTS OF ADDING SOYBEAN FIBER ON THE QUALITY OF TOMATO KETCHUP

  • He Li
  • Xinjie Liu
  • Lin Yang
  • Dawei Chen
  • Haibin Cui

CONSUMER'S FOOD SUSTAINABILITY PERCEPTION: THE CASE OF TOMATO

  • F. Fort
  • G. Palma
  • S.A. Sauvegrain
  • H. Sbai
  • M. Padilla