Firmness and force relaxation characteristics of tomatoes stored intact or as slicesTIANXIA WU; ABBOTT, Judith A.Postharvest biology and technology. 2002, Vol 24, Num 1, pp 59-68, issn 0925-5214Article

Effect of antibrowning treatment on color and firmness of fresh-cut pearsABBOTT, Judith A; BUTA, J. George.Journal of food quality. 2002, Vol 25, Num 4, pp 333-341, issn 0146-9428, 9 p.Article

Browning inhibition of fresh-cut 'Anjou', 'Bartlett', and 'Bosc' pearsBUTA, J. George; ABBOTT, Judith A.HortScience. 2000, Vol 35, Num 6, pp 1111-1113, issn 0018-5345Article

Sensory and analytical comparison of orange-fleshed honeydew to cantaloupe and green-fleshed honeydew for fresh-cut chunksSAFTNER, Robert; ABBOTT, Judith A; LESTER, Gene et al.Postharvest biology and technology. 2006, Vol 42, Num 2, pp 150-160, issn 0925-5214, 11 p.Article

USDA 02L1058 and 02L1059 : Cherry tomato breeding lines with high fruit β-carotene contentSTOMMEL, John R; ABBOTT, Judith A; SAFTNER, Robert A et al.HortScience. 2005, Vol 40, Num 5, pp 1569-1570, issn 0018-5345, 2 p.Article

Evaluation of wash treatments for survival of foodborne pathogens and maintenance of quality characteristics of fresh-cut apple slicesBHAGWAT, Arvind A; SAFTNER, Robert A; ABBOTT, Judith A et al.Food microbiology. 2004, Vol 21, Num 3, pp 319-326, issn 0740-0020, 8 p.Article

Down-regulation of tomato β-galactosidase 4 results in decreased fruit softeningSMITH, David L; ABBOTT, Judith A; GROSS, Kenneth C et al.Plant physiology (Bethesda). 2002, Vol 129, Num 4, pp 1755-1762, issn 0032-0889Article

Quality characteristics of fresh-cut watermelon slices from non-treated and 1 -methylcyclopropene-and/or ethylene-treated whole fruitSAFTNER, Robert; YAGUANG LUO; MCEVOY, James et al.Postharvest biology and technology. 2007, Vol 44, Num 1, pp 71-79, issn 0925-5214, 9 p.Article

Consumer evaluation and quality measurement of fresh-cut slices of 'Fuji, ' 'Golden delicious, ' 'GoldRush, ' and 'Granny Smith' applesABBOTT, Judith A; SAFTNER, Robert A; GROSS, Kenneth C et al.Postharvest biology and technology. 2004, Vol 33, Num 2, pp 127-140, issn 0925-5214, 14 p.Article

Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunksSAFTNER, Robert A; BAI, Jinhe; ABBOTT, Judith A et al.Postharvest biology and technology. 2003, Vol 29, Num 3, pp 257-269, issn 0925-5214, 13 p.Article

Quality measurement of intact and fresh-cut slices of Fuji, Granny Smith, Pink Lady, and GoldRush applesSAFTNER, Robert A; ABBOTT, Judith A; BHAGWAT, Arvind A et al.Journal of food science. 2005, Vol 70, Num 5, pp S317-S324, issn 0022-1147Article

Emissions of polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans from the open burning of household waste in barrelsLEMIEUX, Paul M; LUTES, Christopher C; ABBOTT, Judith A et al.Environmental science & technology. 2000, Vol 34, Num 3, pp 377-384, issn 0013-936XArticle