Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (<i>Lycopersicum esculentum</i>)

Isabel Martínez‐Valverde, María Jesús Periago, Gordon J. Provan et al. · Journal of the Science of Food and Agriculture · 2002 · 569 citations

Agriculture, Crop Sciences, Horticultural Sciences +14

A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents

Wayne W. Fish, Penelope Perkins‐Veazie, Julie K. Collins · Journal of Food Composition and Analysis · 2002 · 560 citations

Natural Sciences, Biochemistry, Chemistry +9

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

Sungsoo C Lee, Leon Prosky, Jonathan W De Vries · Journal of AOAC International · 1992 · 518 citations

Agriculture, Food Science, Nutritional Sciences +14

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 516 citations

Agriculture, Food Science, Nutritional Sciences +17

Fortification of pasta with split pea and faba bean flours: Pasta processing and quality evaluation

Maud Petitot, L. Boyer, Chantal Minier et al. · Food Research International · 2009 · 418 citations

Agriculture, Food Science, Nutritional Sciences +10