Flame-catalytic infrared dry system for tomato continuous peeling

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

Agriculture, Food Science, Nutritional Sciences +17

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Jun Wang, Xuhai Yang, Arun S. Mujumdar et al. · LWT · 2016 · 224 citations

Agriculture, Biochemistry, Food Science +17

Lycopene in human health

Mélanie Caseiro, Andreia Ascenso, Ana Costa et al. · LWT · 2020 · 223 citations · Full text

Agriculture, Nutrition, Bioavailability +4

Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes

Sirithon Siriamornpun, Onanong Kaisoon, Naret Meeso · Journal of Functional Foods · 2012 · 188 citations · Full text

Agriculture, Botany, Plant Sciences +15

Role of drying techniques on physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic

Yabin Feng, Baoguo Xu, Abu ElGasim A. Yagoub et al. · Food Chemistry · 2020 · 181 citations

Agriculture, Biochemistry, Food Science +14