Concepedia
Journal of Food Engineering · 2022 · 15 citations · 44 references
AgricultureFood ScienceHorticultural SciencesFood ProcessingVegetable ProcessingVegetable ScienceColor AnalysisColor ChemistryColor PreservationFruit PreservationFruit TextureVegetable PreservationExperimental ValidationPasteurizationPhenolic Contributions To Color
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Antioxidant activity in different fractions of tomatoes
Ramandeep K. Toor, Geoffrey P. Savage · Food Research International · 2004 · 555 citations
Life Sciences, Biochemistry, Plant Sciences +14
Tomato (Solanum lycopersicum) health components: from the seed to the consumer
Martine Dorais, David L. Ehret, Athanasios P. Papadopoulos · Phytochemistry Reviews · 2008 · 444 citations
Agriculture, Food Science, Plant Sciences +12
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2008 · 322 citations
Agriculture, Food Science, Food Analysis +15
Effects of UV-C, red light and sun light on the carotenoid content and physical qualities of tomatoes during post-harvest storage
L.H. Liu, Dimitrios Zabaras, Louise E. Bennett et al. · Food Chemistry · 2008 · 244 citations
Agriculture, Horticultural Sciences, Plant Biology +17
Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying
Engin Demiray, Yahya Tülek, Yusuf Yılmaz · LWT · 2012 · 196 citations · Full text
Agriculture, Food Science, Horticultural Sciences +17