| The chemical interactions underlying tomato flavor preferences D Tieman, P Bliss, LM McIntyre, A Blandon-Ubeda, D Bies, AZ Odabasi, ... Current biology 22 (11), 1035-1039, 2012 | 387 | 2012 |
| Tomato flavor and aroma quality as affected by storage temperature F Maul, SA Sargent, CA Sims, EA Baldwin, MO Balaban, DJ Huber Journal of Food Science 65 (7), 1228-1237, 2000 | 336 | 2000 |
| Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception ML Schwieterman, TA Colquhoun, EA Jaworski, LM Bartoshuk, JL Gilbert, ... PloS one 9 (2), e88446, 2014 | 301 | 2014 |
| Cultivar, maturity, and heat treatment on lycopene content in tomatoes KA Thompson, MR Marshall, CA Sims, CI Wei, SA Sargent, JW Scott Journal of Food Science 65 (5), 791-795, 2000 | 289 | 2000 |
| Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices JM Auw, V Blanco, SF O'keefe, CA Sims American Journal of Enology and Viticulture 47 (3), 279-286, 1996 | 223 | 1996 |
| Flavor and oxidative stability of roasted high oleic acid peanuts JC Braddock, CA Sims, SF O'keefe Journal of Food Science 60 (3), 489-493, 1995 | 215 | 1995 |
| Ethylene-regulated floral volatile synthesis in petunia corollas BA Underwood, DM Tieman, K Shibuya, RJ Dexter, HM Loucas, ... Plant physiology 138 (1), 255-266, 2005 | 192 | 2005 |
| Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum) JT Vogel, DM Tieman, CA Sims, AZ Odabasi, DG Clark, HJ Klee Journal of the Science of Food and Agriculture 90 (13), 2233-2240, 2010 | 183 | 2010 |
| Optimization of carrot juice color and cloud stability CA Sims, MO Balaban, RF MAlTHEWS Journal of Food Science 58 (5), 1129-1131, 1993 | 151 | 1993 |
| Determination of pyrazine and flavor variations in peanut genotypes during roasting GL Baker, JA Cornell, DW Gorbet, SF O'keefe, CA Sims, ST Talcott Journal of food science 68 (1), 394-400, 2003 | 141 | 2003 |
| Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: an application for electronic nose technology. F Maul, SA Sargent, MO Balaban, EA Baldwin, DJ Huber, CA Sims | 126 | 1998 |
| Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing) L Dagulo, MD Danyluk, TM Spann, MF Valim, R Goodrich‐Schneider, ... Journal of Food Science 75 (2), C199-C207, 2010 | 118 | 2010 |
| Supercritical carbon dioxide extraction efficiency for carotenes from carrots by RSM PJ Vega, MO Balaban, CA Sims, SF O'keefe, JA Cornell Journal of Food Science 61 (4), 757-759, 1996 | 117 | 1996 |
| Comparison of the hedonic general labeled magnitude scale with the hedonic 9‐point scale JJ Kalva, CA Sims, LA Puentes, DJ Snyder, LM Bartoshuk Journal of food science 79 (2), S238-S245, 2014 | 111 | 2014 |
| Changes in phenols, color, and sensory characteristics of muscadine wines by pre-and post-fermentation additions of PVPP, casein, and gelatin CA Sims, JS Eastridge, RP Bates American Journal of Enology and Viticulture 46 (2), 155-158, 1995 | 109 | 1995 |
| Browning susceptibility and changes in composition during storage of carambola slices A Weller, CA Sims, RF Matthews, RP Bates, JK Brecht Journal of Food Science 62 (2), 256-260, 1997 | 105 | 1997 |
| Strawberry sweetness and consumer preference are enhanced by specific volatile compounds Z Fan, T Hasing, TS Johnson, DM Garner, ML Schwieterman, CR Barbey, ... Horticulture research 8, 2021 | 104 | 2021 |
| A continuous high‐pressure carbon dioxide system for cloud and quality retention in orange juice D Kincal, WS Hill, M Balaban, KM Portier, CA Sims, CI Wei, MR Marshall Journal of Food Science 71 (6), C338-C344, 2006 | 102 | 2006 |
| Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of a red Vitis rotundifolia wine CA Sims, RP Bates American Journal of Enology and Viticulture 45 (1), 56-62, 1994 | 99 | 1994 |
| ‘Strawberry festival’strawberry CK Chandler, DE Legard, D Dunigan, TE Crocker, CA Sims | 98 | 2000 |
