Related references
Note: Only part of the references are listed.Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams
Modesto A. Chaves et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes
Sergio Bravo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Phytochemical Stability in Dried Tomato Pulp and Peel As Affected by Moisture Properties
Vera Lavelli et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Thin layer drying of tomato slices
Manashi Das Purkayastha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)
Arginase induction by heat treatment contributes to amelioration of chilling injury and activation of antioxidant enzymes in tomato fruit
Xinhua Zhang et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)
Comparison of three microwave-assisted drying methods on the physiochemical, nutritional and sensory qualities of re-structured purple-fleshed sweet potato granules
Peng Liu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Effect of rotating tray drying on antioxidant components, color and rehydration ratio of tomato saladette slices
Norma Francenia Santos-Sanchez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Control of the Maillard reaction by ferulic acid
Jose M. Silvan et al.
FOOD CHEMISTRY (2011)
Modelling the stability of lycopene-rich by-products of tomato processing
Vera Lavelli et al.
FOOD CHEMISTRY (2011)
Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates
Chema Borchani et al.
FOOD CHEMISTRY (2011)
Lycopene extraction from extruded products containing tomato skin
Zeinab Dehghan-Shoar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties
Jaime Cebolla-Cornejo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Production of frankfurters with tomato powder as a natural additive
Esen Eyiler et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato
A. Heredia et al.
FOOD CHEMISTRY (2010)
Changes of tomato powder qualities during storage
Fengxia Liu et al.
POWDER TECHNOLOGY (2010)
Carotenoids of yeasts isolated from the Brazilian ecosystem
Iriani R. Maldonade et al.
FOOD CHEMISTRY (2008)
Chemical composition of tomato (Lycopersicon esculentum) from Tenerife, the Canary Islands
M. Hernandez Suarez et al.
FOOD CHEMISTRY (2008)
Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.)
Vlatka Mrkic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Kinetics of thermal inactivation of tomato lipoxygenase
M Anese et al.
FOOD CHEMISTRY (2006)
The role of carotenoids in the prevention of human pathologies
H Tapiero et al.
BIOMEDICINE & PHARMACOTHERAPY (2004)
Thermal and high-pressure inactivation of tomato polygalacturonase: A kinetic study
D Fachin et al.
JOURNAL OF FOOD SCIENCE (2002)
Hot air and freeze-drying of high-value foods: a review
C Ratti
JOURNAL OF FOOD ENGINEERING (2001)
Share Paper
