Related references
Note: Only part of the references are listed.The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits
Salah A. Al Maiman et al.
FOODS (2021)
Impact of extraction processes on phytochemicals content and biological activity of Citrus x clementina Hort. Ex Tan. leaves: New opportunity for under-utilized food by-products
Mariarosaria Leporini et al.
FOOD RESEARCH INTERNATIONAL (2020)
Bioactive Compounds and Quality of Extra Virgin Olive Oil
Cecilia Jimenez-Lopez et al.
FOODS (2020)
The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis
Elena S. George et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Beneficial effects and potential risks of tomato consumption for human health: An overview
Bahare Salehi et al.
NUTRITION (2019)
Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.
Annalisa Romani et al.
NUTRIENTS (2019)
Optimization of lycopene extraction from tomato peels industrial by-product using maceration in refined olive oil
Mouna Kehili et al.
FOOD AND BIOPRODUCTS PROCESSING (2019)
The Influence of Ultrafiltration of Citrus limon L. Burm. cv Femminello Comune Juice on Its Chemical Composition and Antioxidant and Hypoglycemic Properties
Monica Rosa Loizzo et al.
ANTIOXIDANTS (2019)
Effects of pretreatment during drying on the antioxidant properties and color of selected tomato varieties
Rosemary Mwende et al.
FOOD SCIENCE & NUTRITION (2018)
Calabrian extra-virgin olive oil from Frantoio cultivar: chemical composition and health properties
Mariarosaria Leporini et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2018)
Chemical components retention and modelling of antioxidant activity using neural networks in oven dried tomato slices with and without osmotic dehydration pre-treatment
Luqmon Azeez et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2017)
Edible Flowers: A Rich Source of Phytochemicals with Antioxidant and Hypoglycemic Properties
Monica Rosa Loizzo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
The biological activities of natural lignans from olives and virgin olive oils: A review
Alicia Lopez-Biedma et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
TOTAL ANTIOXIDANT ACTIVITY OF DRIED TOMATOES MARKETED IN BRAZIL
Wilson Cesar de Abreu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pankaj B. Pathare et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Drying of tomato slices: changes in drying kinetics, mineral contents, antioxidant activity and color parameters
D. Arslan et al.
CYTA-JOURNAL OF FOOD (2011)
Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion
Ines J. P. Colle et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (1): CIEXYZ non-uniform colour space
M. J. Moyano et al.
FOOD RESEARCH INTERNATIONAL (2008)
Chemical composition of Greek avgotaracho prepared from mullet (Mugil cephalus):: Nutritional and health benefits
Nick Kalogeropoulos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
An integrated approach to evaluate food antioxidant capacity
T. Sun et al.
JOURNAL OF FOOD SCIENCE (2007)
Lycopene content and antioxidant activity of fresh and processed tomatoes and in vitro bioavailability of lycopene
Sibel Karakaya et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Analysis of antioxidant compounds and hydroxymethylfurfural in processing tomato cultivars
Lajos Helyes et al.
HORTTECHNOLOGY (2006)
Effect of semi-drying on the antioxidant components of tomatoes
RK Toor et al.
FOOD CHEMISTRY (2006)
A quantitative assay for lycopene that utilizes reduced volumes of organic solvents
WW Fish et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)
I Martínez-Valverde et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Changes in antioxidant effects and their relationship to phytonutrients in fruits of sea buckthorn (Hippophae rhamnoides L.) during maturation
XQ Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)