Hero Image

Tomato Publications by Barrett Lab

Tomato Publications by Dr. Barrett and Lab

(Numbering of publicatons is consistent with the main Publication page.)

147.  Barrett, D. M., and G. Anthon.  2016.  Factors affecting the loss of consistency during the concentration of tomato juice to paste and consistency changes during paste storage.  ActaHort (ISHS) 1159, 175-182.

137.  Held, M.T., G.E. Anthon, and D.M. Barrett. 2015. The Effects of Bruising and Temperature on Enzyme Activity and Textural Qualities of Tomato Juice.  Journal of the Science of Food and Agriculture 95(8):1598–1604.  PDF

136.  Barrett, D. M.  Future innovations in tomato processing. Oct. 2014. IN:  13th Symposium on the Processing Tomato.  Actae Horticulturae.  PDF

128.  Zhang, L., M.A. Schultz, R. Cash, D.M. Barrett, and M.J. McCarthy.  2014.  Determination of quality parameters of tomato paste using guided microwave spectroscopy.  Food Control 40:214-223. PDF

126.  Ringeisen, B., D.M. Barrett, and P. Stroeve. 2014. Concentrated Solar Drying of Tomatoes. Energy for Sustainable Development 19:47-55. PDF

124.  Peng, J., J. Tang, Y. Jiao, S.G. Bonet, and D.M. Barrett.  2013.  Dielectric properties of tomatoes assisting in the development of microwave pasteurization and sterilization processes.  LWT - Food Science and Technology 54(2):367-376. PDF

123.  Wilkerson E.D., G.E. Anthon, D.M. Barrett, G.F.G. Sayajon, A.M. Santos, and L.E. Rodriguez-Saona.  2013.  Rapid Assessment of Quality Parameters in Processing Tomatoes Using Hand-Held and Benchtop Infrared Spectrometers and Multivariate Analysis.  Journal of Agricultural and Food Chemistry 61(9):2088–2095. PDF

121.  Zhang, L., D.M. Barrett and M. McCarthy.  January 2013.  Characterization of the Red Layer and Pericarp of Processing Tomato Using Magnetic Resonance Imaging.  Journal of Food Science 78(1):E50-55. PDF

118.  Anthon, G.E. and D.M. Barrett.  May 2012.  Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes. Food  Chemistry 132(2):915-920. PDF

114.  Anthon, G.E., M. LeStrange and D.M. Barrett.  May 2011.  Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes. Journal of the Science of Food and Agriculture 91(7):1175-1181. PDF

104.  Anthon, G.E., and D.M. Barrett.  June 2010.  Changes in Tomato Paste during Storage and the Effects of Heating on Consistency of Reconstituted Tomato Paste.  Journal of Texture Studies 41(3):262-278. PDF

101.  Diaz J.V., G.E. Anthon, and D.M. Barrett.  2009.  Conformational Changes in Serum Pectins during Industrial Tomato Paste Production.  Journal of Agricultural and Food Chemistry 57(18):8453-8458. PDF

100.  Anthon G.E., J.V. Diaz and D.M. Barrett.  2009.  Changes in Consistency of Tomato Juice during Concentration.  IN:  Proceedings of the Eleventh International Symposium on the Processing Tomato R. Pitblado and J. Routledge, eds.  Acta. Horticulturae (ISHS) 823:153-156. PDF

97.  Pieper, J.R. and D.M. Barrett.  Nov. 2008. Effects of organic and conventional production systems on quality and nutritional parameters of processing tomatoes.  Journal of the Science of Food and Agriculture 89(2):177-194.  PDF

96.  Anthon, G.E., Diaz, J.V.,  and D.M. Barrett.  July 2008.  Changes in pectins and product consistency during the concentration of tomato juice to paste.  Journal of Agricultural and Food Chemistry 56(16):7100–7105. PDF

94.  Barrett, D.M. and Anthon, G.E.  2008.  Color quality of tomato products.  p. 131-139.  IN: Color quality of fresh and processed foods. C.A. Culver and R.E. Wrolstad eds. ACS Symposium Series 983. PDF

93.  Anthon, G.E., and Barrett, D.M. 2008. Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products. Food Chemistry 10(1):239-247.  PDF

91.  Anthon, G. and Barrett, D.M. 2007. Standardization of a rapid spectrophotometric method for lycopene analysis. Acta Horticulturae (ISHS) 758:111-128. PDF

90.  Barrett DM, Weakley C, Diaz JV, and Watnik M 2007 Qualitative and Nutritional Differences in Processing Tomatoes Grown Under Commercial Organic and Conventional Production Systems. Journal of Food Science (IFT),  Blackwell Publishing 72(9):441-451. PDF

89.  Lana MM, Tijskens LMM, De Theije A, Dekker M, and Barrett DM. 2007. Measurement of firmness of fresh-cut sliced tomato using puncture tests - studies on sample size, probe size and direction of puncture. Journal of Texture Studies 38(5):601-618. PDF

88.  Tomassen, M.M.M., D.M.Barrett, H.C.P.M. van der Valk and E.J. Woltering. 2007. Isolation and characterization of a tomato non-specific lipid transfer protein involved in polygalacturonase-mediated pectin degradation. Journal of Experimental Botany 58(5):1151. PDF

85.  Mitchell, A.E. , Y.J. Hong, E. Koh, D.M. Barrett, D.E. Bryant, R.F. Denison and S.R. Kaffka. 2007.  Ten year comparison of the influence of organic and conventional crop management practices on the content of flavonoids in tomatoes. Journal of Agricultural and Food Chemistry 55:6154-6159. PDF

81.  Anthon, G.E. and D.M.Barrett. 2006. Potential and limitations for determining lycopene in tomatoes by optical methods. Acta Horticulturae 724:243-248. PDF

79.  Garcia E., and D.M. Barrett.  Feb. 2006. Evaluation of Processing Tomatoes from Two Consecutive Growing Seasons: Quality Attributes, Peelability and Yield.  Journal of Food Processing and Preservation 30(1):20-36. PDF

78.  Garcia E., and D.M. Barrett. Feb. 2006. Peelability and Yield of Processing Tomatoes by Steam or Lye.  Journal of Food Processing and Preservation 30(1):3-14.  PDF

77.  Barrett, D.M.,  E. Garcia, and G. Miyao. Feb. 2006. Defects and Peelability of Processing Tomatoes.  Journal of Food Processing and Preservation 30(1):37-45. PDF

76.  Garcia E., M. Watnik, and D.M. Barrett. Feb. 2006. Can We Predict Peeling Performance of Processing Tomatoes? Journal of Food Processing and Preservation 30(1):46-55. PDF

75.  Garcia, E., and D. M. Barrett. Feb. 2006. Assessing Lycopene Content in California Processing Tomatoes.  Journal of Food Processing and Preservation 30(1):56-70. PDF

74.  Anthon, G.E. and D.M. Barrett. Jan. 2006. Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. Journal of Agriculture and Food Chemistry 54(1):204-211. PDF

73.  Latapi,G. and D.M. Barrett. Jan. 2006.Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes. Part II: Effects of Storage on Nutritional and Sensory Quality of Sun-dried Tomatoes Pretreated with Sulfur, Sodium Metabisulfite, or Salt. Journal of Food Science 71(1):S32-S37. PDF

72.  Latapi, G. and D. M. Barrett. Jan. 2006. Influence of Pre-drying Treatments on Quality and Safety of Sun-dried Tomatoes. Part I: Use of Steam Blanching, Boiling Bring Blanching, and Dips in Salt or Sodium Metabisulfite Journal of Food Science 71(1):S24-S31. PDF

63.  Anthon, G.E., L. Blot and D.M. Barrett. 2005.  Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase. Journal of Food Science 70(5):C342-C347. PDF

57. Sekine Y., T. Wakayama and D.M. Barrett.  September 2003.  Thermal inactivation of pectin methylesterase in tomato homogenate. Acta Horticulturae 613: 385-390. PDF

56.  Latapi, G. and D.M. Barrett.  September 2003.  Use of salt and sodium metabisulfite dips prior to sun-drying tomatoes. Acta Horticulturae 613:391-397. PDF

55.  Anthon, G.E. and D.M. Barrett.  May 2003.  Thermal inactivation of lipoxygenase and hydroperoxytrienoic lyase in tomatoes.  Food Chemistry 81(2):275-279. PDF

51.  Anthon, G.E., Y. Sekine, N. Watanabe and D.M. Barrett.  Oct. 2002.  Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice.  Journal of Agricultural and Food Chemistry 50(21):6153-6159. PDF

48.  Ma, W.H. and D.M. Barrett.  June 2002.  Effects of maturity and processing variables on heat penetration times, firmness, and drained weight of diced tomatoes (Halley Bos 3155 cv).  Journal of Food Processing and Preservation 26(2):75-89. PDF

43.  Barrett, D.M. and G. Anthon.  Aug. 2001.   Lycopene content of California-grown tomato varieties.  Acta Horticulturae 542:165-173. PDF

42.  Barrett, D.M.  Aug. 2001.  Tomato attributes and their correlation to peelability and product yield.  Acta Horticulturae 542:65-73. PDF

41.  Ma, W.H. and D.M. Barrett.  May 2001.  Effects of raw materials and process variables on the heat penetration times, firmness, and pectic enzyme activity of diced tomatoes (Halley Bos 3155 cv).  Journal of Food Processing and Preservation 25(2):123-136. PDF

35.  Lee, S.-Y., I. Luna-Guzmán, S. Chang, D.M. Barrett and J.-X. Guinard.  Nov. 1999.  Relating descriptive analysis and instrumental texture data of processed diced tomatoes. Food Quality and Preference 10(6):447-455. PDF

32.  Barrett, D.M., E. Garcia and J.E. Wayne. 1998.  Textural modification of processing tomatoes. CRC Critical Reviews in Food Science and Nutrition 38(3):173-258. PDF

29.  Lopez, A. (ed.).  1996.  A Complete Course in Canning and Related Processes, The Canning Trade, Inc., Baltimore, Maryland.  [D.M. Barrett updated and revised all tomato product sections (e.g. Chapter 12 (p.479-519)) of the 13th edition of Book III.  In addition she wrote new sections on diced tomatoes and tomato juice (Chapter 12)]. PDF

25.  Slaughter, D.C., D. Barrett and M. Boersig.  Aug. 1996.  Nondestructive determination of soluble solids in tomatoes using near infrared spectroscopy. Journal of Food Science 61(4):695-697. PDF