Peer-reviewedCC BYFoods (Basel, Switzerland)1 Oct 2026

Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato

Yankai Hou¹
Gianfranco Picone²
Wanyue Li¹
Xueming Wang³
Ruilin Yang¹
Jie Kang³
Chenglin Zhu¹
Luca Laghi²

¹College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China
²Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy; (G.P.); (L.L.)
³Xinjiang Guannong Testing Technology Co., Ltd., Korla 841000, China

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Cite

BibTeX

@article{hou2026ripeningassociated,
  title = {{Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato}},
  author = {Yankai Hou and Gianfranco Picone and Wanyue Li and Xueming Wang and Ruilin Yang and Jie Kang and Chenglin Zhu and Luca Laghi},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13665430},
  note = {CC BY},
}

RIS

TY  - JOUR
TI  - Ripening-Associated Changes in Physicochemical Properties and Metabolomic Profiles of Processing Tomato
AU  - Yankai Hou
AU  - Gianfranco Picone
AU  - Wanyue Li
AU  - Xueming Wang
AU  - Ruilin Yang
AU  - Jie Kang
AU  - Chenglin Zhu
AU  - Luca Laghi
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13665430
SN  - 2304-8158
ER  -

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