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Zipora Tietel
Researcher at Agricultural Research Organization, Volcani Center
Publications - 38
Citations - 942
Zipora Tietel is an academic researcher from Agricultural Research Organization, Volcani Center. The author has contributed to research in topics: Chemistry & Aroma. The author has an hindex of 15, co-authored 31 publications receiving 674 citations. Previous affiliations of Zipora Tietel include Hebrew University of Jerusalem & University of California, Davis.
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Journal ArticleDOI
Taste and aroma of fresh and stored mandarins
TL;DR: The vast importance of the genetic background, maturity stage at harvest, commercial postharvest operation treatments, including curing, degreening and waxing, and storage duration on mandarin sensory quality is demonstrated.
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True morels (Morchella)-nutritional and phytochemical composition, health benefits and flavor: A review.
Zipora Tietel,Segula Masaphy +1 more
TL;DR: This is the first review presenting morels' nutritional and phytochemical composition, health benefits and flavor, and it will review the available information in current literature regarding these aspects in light of morels phenotypic plasticity.
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Importance of storage temperatures in maintaining flavor and quality of mandarins
TL;DR: In this article, the authors evaluated changes in flavor and quality of chilling-tolerant "Or" and chilling-sensitive "Odem" mandarins after 4 weeks of storage at 2, 5, or 8°C followed by 3 days at 20°C.
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Does ethylene degreening affect internal quality of citrus fruit
TL;DR: In this article, the authors examined the possible effects of exogenous ethylene on taste, aroma, perceived flavor, and nutritional quality of various citrus fruit, including ‘Navel’ oranges, ‘Star Ruby’ grapefruit and ‘Satsuma’ mandarins.
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Effects of wax coatings and postharvest storage on sensory quality and aroma volatile composition of 'Mor' mandarins.
TL;DR: It is proposed that observed decreases in contents of sesqui- and monoterpenes and short-chain oxygenated fatty acids may contribute to the decrease in mandarin flavour, whereas increases in the contents of ethanol fermentation metabolites and derivates of fatty acid and amino acid catabolism are most likely involved in causing the enhanced sensation of off-flavours.