Anne Plotto

Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.

Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.

Surface treatments and coatings to maintain fresh-cut mango quality in storage.

Taste and aroma of fresh and stored mandarins.

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance.

Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature.

Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.

Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.

Electronic noses and tongues: applications for the food and pharmaceutical industries.

Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.

Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.

Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids).

Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.

Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids.

Proteomic and metabolomic analyses provide insight into production of volatile and non-volatile flavor components in mandarin hybrid fruit.

Electronic Tongue Response to Chemicals in Orange Juice that Change Concentration in Relation to Harvest Maturity and Citrus Greening or Huanglongbing (HLB) Disease.

Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.

Changes in Volatile and Non-Volatile Flavor Chemicals of "Valencia" Orange Juice over the Harvest Seasons.