Tomato Publications by Dr. Barrett and Lab
(Numbering of publicatons is consistent with the main Publication page.)
102. 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), pp. 8453-8458.
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. Hort. (ISHS) 823:153-156.
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.
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), pp 7100–7105.
94. Barrett, D.M. and Anthon, G.E. 2008. Color quality of tomato products. IN: Color quality of fresh and processed foods. C.A. Culver and R.E. Wrolstad eds. ACS Symposium Series 983, pp.131-139.
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, Vol. 10, issue 1, pp. 239-247.
91. Anthon, G. and Barrett, D.M. 2007. Standardization of a rapid spectrophotometric method for lycopene analysis. Acta Hort. (ISHS) 758:111-128.
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. J of Food Science (IFT), Blackwell Publishing, 72 (9): 441-451.
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. J. of Texture Studies, 38(5):601-618.
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. J. Exp. Bot 58 (5): 1151-1160.
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. J.Ag. Food Chem. 55, 6154-6159.
81. Anthon, G.E. and D.M.Barrett. 2006. Potential and limitations for determining lycopene in tomatoes by optical methods. Acta Hort 724, 243-248.
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.
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.
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.
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.
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.
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.
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.
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.
63. Anthon, G.E., L. Blot and D.M. Barrett. 2005. Improved firmness in calcified diced tomatoes by temperature activation of pectin methylesterase. J. Food Sci. 70, 5, 342-347.
57. Sekine Y., T. Wakayama and D.M. Barrett. September 2003. Thermal inactivation of pectin methylesterase in tomato homogenate. Acta Horticulturae 613: 385-390.
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.
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.
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.
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.
43. Barrett, D.M. and G. Anthon. Aug. 2001. Lycopene content of California-grown tomato varieties. Acta Horticulturae 542:165-173.
42. Barrett, D.M. Aug. 2001. Tomato attributes and their correlation to peelability and product yield. Acta Horticulturae 542:65-73.
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.
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.
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.
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).
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.