Related references
Note: Only part of the references are listed.Phenotypic diversity and genome-wide association mapping of earliness-related traits in cultivated tomato (Solanum lycopersicum L.)
Tao Wang et al.
SCIENTIA HORTICULTURAE (2020)
Tomato peeling performance under pilot scale catalytic infrared heating
Sriram K. Vidyarthi et al.
JOURNAL OF FOOD ENGINEERING (2019)
YIELD, QUALITY, ANTIOXIDANT, AND SENSORIAL PROPERTIES OF DICED TOMATO AS AFFECTED BY GENOTYPE AND INDUSTRIAL PROCESSING IN SOUTHERN ITALY
F. De Sio et al.
ACTA ALIMENTARIA (2019)
Bioactive compounds and antioxidant activity in the common bean are influenced by cropping season and genotype
Yatzil Denih Garcia-Diaz et al.
CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2018)
Intersexual differences in plant growth, yield, mineral composition and antioxidants of spinach (Spinacia oleracea L.) as affected by selenium form
Nadezhda A. Golubkina et al.
SCIENTIA HORTICULTURAE (2017)
Association Mapping of Main Tomato Fruit Sugars and Organic Acids
Jiantao Zhao et al.
FRONTIERS IN PLANT SCIENCE (2016)
Effects of production system and transplanting time on yield, quality and antioxidant content of organic winter squash (Cucurbita moschata Duch.)
Stefano Conti et al.
SCIENTIA HORTICULTURAE (2015)
Genotype and environmental interaction for fruit quality traits in vintage tomato varieties
Dilip R. Panthee et al.
EUPHYTICA (2013)
Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility
Monica Anese et al.
FOOD CHEMISTRY (2013)
Characterization of the Red Layer and Pericarp of Processing Tomato using Magnetic Resonance Imaging
Lu Zhang et al.
JOURNAL OF FOOD SCIENCE (2013)
Functional quality and antioxidant composition of selected tomato (Solanum lycopersicon L) cultivars grown in Northern India
Charanjit Kaur et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
The effect of food processing on bioavailability of tomato antioxidants
Senem Kamiloglu et al.
JOURNAL OF BERRY RESEARCH (2013)
Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing
Griet Knockaert et al.
FOOD CHEMISTRY (2012)
The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types
Ewelina Hallmann
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Dissection of genetic and environmental factors involved in tomato organoleptic quality
Paola Carli et al.
BMC PLANT BIOLOGY (2011)
Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes
Stephane George et al.
FOOD CHEMISTRY (2011)
Changes in phenolic profile and antioxidant activity during production of diced tomatoes
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2011)
Combined Pressure-Temperature Effects on Carotenoid Retention and Bioaccessibility in Tomato Juice
Rockendra Gupta et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes
Gordon E. Anthon et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Changes in antioxidant and metabolite profiles during production of tomato paste
Esra Capanoglu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Analysis of organic acid content in cultivars of tomato harvested in Tenerife
Marcos Hernandez Suarez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Antioxidant nutritional quality of tomato
Luigi Frusciante et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Can we predict peeling performance of processing tomatoes?
E Garcia et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2006)
Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity
C Sanchez-Moreno et al.
FOOD CHEMISTRY (2006)
Anti-allergic activity of naringenin chalcone from a tomato skin extract
T Yamamoto et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)
Antioxidants in tomato (Lycopersium esculentum) as a function of genotype
B George et al.
FOOD CHEMISTRY (2004)
Effect of peeling and heating on carotenoid content and antioxidant activity of tomato and tomato-virgin olive oil systems
G Graziani et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
A chromatographic procedure for the determination of carotenoids and chlorophylls in vegetable products
F De Sio et al.
ACTA ALIMENTARIA (2001)
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
F Tomás-Barberán et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors
AA Abushita et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Identification and molecular mapping of loci controlling fruit ripening time in tomato
S Doganlar et al.
THEORETICAL AND APPLIED GENETICS (2000)