A chain information model for structured knowledge management

Benner, Mary J.; Geerts, Roy; Linnemann, A.R.; Jongen, W.M.F.; Folstar, P.; Cnossen, H.J.

doi:10.1016/s0924-2244(03)00154-7

Cited by 29 publications

(2 citation statements)

References 9 publications

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“…The quality of fruits has to be considered as a central trait to address consumer appreciation and optimize the whole production chain management (Costa et al, 2000; Mowat and Collins, 2000; Benner and Geerts, 2003; Klee, 2010). In order to satisfy consumer's demands more effort has to be devoted to improve and optimize quality upon delivery to consumers.…”

Section: Introductionmentioning

confidence: 99%

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

et al. 2017

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Blueberry (Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the understanding of this quality trait. Beside the strong effect of ripening, blueberry aroma profile also varies due to the broad genetic differences among Vaccinium species that have been differently introgressed in modern commercial cultivars through breeding activity. In the present study, divided into two different activities, the complexity of blueberry aroma was explored by an exhaustive untargeted VOC analysis, performed by two complementary methods: SPME-GC-MS (solid phase microextraction- gas chromatography-mass spectrometry) and PTR-ToF-MS (proton transfer reaction-time of flight-mass spectrometry). The first experiment was aimed at determining the VOC modifications during blueberry ripening for five commercially representative cultivars (“Biloxi,” “Brigitta Blue,” “Centurion,” “Chandler,” and “Ozark Blue”) harvested at four ripening stages (green, pink, ripe, and over-ripe) to outline VOCs dynamic during fruit development. The objective of the second experiment was to confirm the analytical capability of PTR-ToF-MS to profile blueberry genotypes and to identify the most characterizing VOCs. In this case, 11 accessions belonging to different Vaccinium species were employed: V. corymbosum L. (“Brigitta,” “Chandler,” “Liberty,” and “Ozark Blue”), V. virgatum Aiton (“Centurion,” “Powder Blue,” and “Sky Blue”), V. myrtillus L. (three wild genotypes of different mountain locations), and one accession of V. cylindraceum Smith. This comprehensive characterization of blueberry aroma allowed the identification of a wide pull of VOCs, for the most aldehydes, alcohols, terpenoids, and esters that can be used as putative biomarkers to rapidly evaluate the blueberry aroma variations related to ripening and/or senescence as well as to genetic background differences. Moreover, the obtained results demonstrated the complementarity between chromatographic and direct-injection mass spectrometric techniques to study the blueberry aroma.

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Section: Introductionmentioning

confidence: 99%

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

et al. 2017

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“…Undoubtedly, the largest group of new food products are produced by this strategy and product Me-too products. For example, in Europe, 77% of all new products are Me-too products (Benner et al ., 2003). Market followers with low innovation capability operating in a low-competitive market, tend to imitate new technologies and copy competitors’ products and develop me-too products (Child, 1997; Lukas and Ferrell, 2000; Schulze et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Taste of success: a strategic framework for product innovation in the food and beverage industry

Malekpour,

Caboni,

Nikzadask

et al. 2024

BFJ

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PurposeThis paper aims to identify the combination of innovation determinants driving the creation of innovative products amongst market leaders and market followers in food and beverage (F&B) firms.Design/methodology/approachThis research is based on the case study methodology by using two types of data sources: (1) semi-structured interviews with industry experts and (2) in-depth interviews with managers. In addition, a questionnaire adapted from prior research was used to consider market and firm types.FindingsSuggesting an integrated theoretical framework based on firm-based factors and market-based factors, this study identified a combination of determinants significantly impacting innovative products in the market. Specifically, these determinants are competition intensity and innovation capability (a combination of research and development (R&D) investment and marketing capabilities). The study also examined how these determinants vary depending on whether the firms are market leaders or market followers.Practical implicationsThis research provides practical insights for managers working in the F&B industry by using case studies and exploring the determinants of developing innovative products. In doing so, suitable strategies can be selected according to the market and firm situations.Originality/valueThe originality of the study is shown by focussing on how different combinations of market and firm factors could be applied in creating successful innovative products in the food sector.

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Comparison of the effect of raw and blanched‐frozen broccoli on DNA damage in colonocytes

Lynn

Fuller

Collins

et al. 2015

Cell Biochemistry & Function

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(2015).Comparison of the effect of raw and blanched-frozen broccoli on DNA damage in colonocytes. Cell Biochemistry and Function, 33 (5), 266-276. diet, whereas blanched-frozen broccoli had no significant effect. Both broccoli diets had no 25 2 significant effect on plasma antioxidant status or hepatic and colonic XME. This study is the 26 first to report that the consumption of raw broccoli can damage DNA in porcine colonocytes. Copyright and re-use policy

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A chain information model for structured knowledge management

Cited by 29 publications

References 9 publications

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Exploring Blueberry Aroma Complexity by Chromatographic and Direct-Injection Spectrometric Techniques

Taste of success: a strategic framework for product innovation in the food and beverage industry

Comparison of the effect of raw and blanched‐frozen broccoli on DNA damage in colonocytes

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