Standout Papers

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Lev... 2010 2026 2015 2020 625
  1. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing (2010)
    Diane M. Barrett, John C. Beaulieu et al. Critical Reviews in Food Science and Nutrition

Immediate Impact

51 standout
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Works of John C. Beaulieu being referenced

Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
2010 Standout

Author Peers

Author Last Decade Papers Cites
John C. Beaulieu 1315 731 290 483 60 2.1k
M. López‐Corrales 995 790 141 788 67 2.1k
Angela Cardinali 1454 576 671 541 64 2.5k
Silverio García‐Lara 1135 599 389 297 94 2.4k
Dipendra Kumar Mahato 1544 849 350 196 58 2.9k
Bronwen G. Smith 1061 921 316 477 43 2.2k
Guido Aerts 745 1439 258 295 87 2.1k
Wee Sim Choo 870 1499 500 531 83 2.7k
P. S. Raju 1150 720 225 372 87 2.2k
Perla A. Gómez 1556 868 266 722 116 2.6k
Muhammad Siddiq 924 822 486 621 65 2.0k

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