John C Beaulieu
John C Beaulieu
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TitleCited byYear
Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing
DM Barrett, JC Beaulieu, R Shewfelt
Critical reviews in food science and nutrition 50 (5), 369-389, 2010
Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction
JC Beaulieu, CC Grimm
Journal of Agricultural and Food Chemistry 49 (3), 1345-1352, 2001
Fresh-cut fruits and vegetables: science, technology, and market
O Lamikanra
CRC press, 2002
Rapid detection of viable salmonellae in produce by coupling propidium monoazide with loop-mediated isothermal amplification
S Chen, F Wang, JC Beaulieu, RE Stein, B Ge
Appl. Environ. Microbiol. 77 (12), 4008-4016, 2011
Fresh-cut fruits
JC Beaulieu, JR Gorny
The commercial storage of fruits, vegetables, and florist and nursery stocks 604, 2002
Volatile and quality changes in fresh-cut mangos prepared from firm-ripe and soft-ripe fruit, stored in clamshell containers and passive MAP
JC Beaulieu, JM Lea
Postharvest Biology and Technology 30 (1), 15-28, 2003
Flavor and aroma of fresh-cut fruits and vegetables
JC Beaulieu, EA Baldwin
Fresh Cut Fruits and Vegetables: Science, Technology and Market, 391-425, 2002
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction
JC Beaulieu, JM Lea
Journal of Agricultural and Food Chemistry 54 (20), 7789-7793, 2006
Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities
JC Beaulieu
Journal of the American Society for Horticultural Science 131 (1), 127-139, 2006
Effect of harvest maturity on the sensory characteristics of fresh‐cut cantaloupe
JC Beaulieu, DA Ingram, JM Lea, KL Bett‐Garber
Journal of Food Science 69 (7), 250-258, 2004
Acetaldehyde is a causal agent responsible for ethanol-induced ripening inhibition in tomato fruit
JC Beaulieu, G Peiser, ME Saltveit
Plant physiology 113 (2), 431-439, 1997
Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons
AL Amaro, JC Beaulieu, CC Grimm, RE Stein, DPF Almeida
Food Chemistry 130 (1), 49-57, 2012
Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh‐cut cantaloupe
X Fan, BA Annous, JC Beaulieu, JE Sites
Journal of food science 73 (3), M91-M98, 2008
Within-season volatile and quality differences in stored fresh-cut cantaloupe cultivars
JC Beaulieu
Journal of agricultural and food chemistry 53 (22), 8679-8687, 2005
Ethanol effects on the ripening of climacteric fruit
MA Ritenour, ME Mangrich, JC Beaulieu, A Rab, ME Saltveit
Postharvest Biology and Technology 12 (1), 35-42, 1997
Inhibition or promotion of tomato fruit ripening by acetaldehyde and ethanol is concentration dependent and varies with initial fruit maturity
JC Beaulieu, ME Saltveit
Journal of the American Society for Horticultural Science 122 (3), 392-398, 1997
Quality changes in cantaloupe during growth, maturation, and in stored fresh-cut cubes prepared from fruit harvested at various maturities
JC Beaulieu, JM Lea
Journal of the American society for horticultural science 132 (5), 720-728, 2007
Effect of cutting and storage on acetate and nonacetate esters in convenient, ready-to-eat fresh-cut melons and apples
JC Beaulieu
HortScience 41 (1), 65-73, 2006
Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe
JC Beaulieu, VA Lancaster
Journal of Agricultural and Food Chemistry 55 (23), 9503-9513, 2007
Effects of plant maturity and growth media bacterial inoculum level on the surface contamination and internalization of Escherichia coli O157: H7 in growing spinach leaves
S Pu, JC Beaulieu, W Prinyawiwatkul, B Ge
Journal of food protection 72 (11), 2313-2320, 2009
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