Charles A. Sims

Best Publications

• The chemical interactions underlying tomato flavor preferences.

  Denise Tieman;Peter Bliss;Lauren M. McIntyre;Adilia Blandon-Ubeda

  405
  Citations

• Tomato Flavor and Aroma Quality as Affected by Storage Temperature

  F. Maul;S.A. Sargent;C.A. Sims;E.A. Baldwin

  337
  Citations

• Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

  Michael L. Schwieterman;Thomas A. Colquhoun;Elizabeth A. Jaworski;Linda M. Bartoshuk

  333
  Citations

• Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes

  K.A. Thompson;M.R. Marshall;C.A. Sims;C.I. Wei

  285
  Citations

• Effect of Processing on the Phenolics and Color of Cabernet Sauvignon, Chambourcin, and Noble Wines and Juices

  J. M. Auw;V. Blanco;S. F. O'Keefe;Charles A. Sims

  222
  Citations

• Flavor and Oxidative Stability of Roasted High Oleic Acid Peanuts

  J.C. Braddock;C.A. Sims;S.F. O'keefe

  213
  Citations

• Ethylene-Regulated Floral Volatile Synthesis in Petunia Corollas

  Beverly A. Underwood;Denise M. Tieman;Kenichi Shibuya;Richard J. Dexter

  203
  Citations

• Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).

  Jonathan T Vogel;Denise M Tieman;Charles A Sims;Asli Z Odabasi

  196
  Citations

• Optimization of Carrot Juice Color and Cloud Stability

  C.A. Sims;M.O. Balaban;R.F. MAlTHEWS

  155
  Citations

• Strawberry sweetness and consumer preference are enhanced by specific volatile compounds.

  Zhen Fan;Tomas Hasing;Timothy S. Johnson;Drake M. Garner

  152
  Citations

• Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting

  G.L. Baker;J.A. Cornell;D.W. Gorbet;S.F. O'Keefe

  142
  Citations

• Aroma Volatile Profiles from Ripe Tomatoes are Influenced by Physiological Maturity at Harvest: An Application for Electronic Nose Technology

  Fernando Maul;Steven A. Sargent;Murat O. Balaban;Elizabeth A. Baldwin

  125
  Citations

• Identifying Breeding Priorities for Blueberry Flavor Using Biochemical, Sensory, and Genotype by Environment Analyses.

  Jessica L. Gilbert;Matthew J. Guthart;Salvador A. Gezan;Melissa Pisaroglo de Carvalho

  121
  Citations

• Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).

  Lilibeth Dagulo;Michelle D. Danyluk;Timothy M. Spann;M. Filomena Valim

  117
  Citations

• Browning susceptibility and changes in composition during storage of carambola slices

  A. Weller;C.A. Sims;R.F. Matthews;R.P. Bates

  109
  Citations

• Changes in Phenols, Color, and Sensory Characteristics of Muscadine Wines by Pre- and Post-Fermentation Additions of PVPP, Casein, and Gelatin

  Charles A. Sims;Janet S. Eastridge;Robert P. Bates

  109
  Citations

• A Continuous High‐Pressure Carbon Dioxide System for Cloud and Quality Retention in Orange Juice

  Dilek Kincal;William S. Hill;M. O. Balaban;K.M. Portier

  103
  Citations

• There and back again; historical perspective and future directions for Vaccinium breeding and research studies

  Unknown

  102
  Citations

• Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of a red Vitis rotundifolia wine

  C.A. Sims;R.P. Bates

  101
  Citations

• Storage water activity affects flavor fade in high and normal oleic peanuts

  Kyle A Reed;Charles A Sims;Daniel W Gorbet;S.F O'Keefe

  95
  Citations

• Effects of pH, Sulfur Dioxide, Storage Time, and Temperature on the Color and Stability of Red Muscadine Grape Wine

  C. A. Sims;J. R. Morris

  93
  Citations