Related references
Note: Only part of the references are listed.Carotenoids, inflammation, and oxidative stress-implications of cellular signaling pathways and relation to chronic disease prevention
Anouk Kaulmann et al.
NUTRITION RESEARCH (2014)
The Effect of Industrial Food Processing on Potentially Health-Beneficial Tomato Antioxidants
Esra Capanoglu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)
Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils
Olfa Baccouri et al.
FOOD CHEMISTRY (2008)
Valorisation of low quality edible oil with tomato peel waste
Amar Benakmoum et al.
FOOD CHEMISTRY (2008)
Antioxidant nutritional quality of tomato
Luigi Frusciante et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2007)
Pure lycopene from tomato preserves extra virgin olive oil from natural oxidative events during storage
Domenico Montesano et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils
Jose Ramon Morello et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Effects of olive oil and tomato lycopene combination on serum lycopene, lipid profile, and lipid oxidation
KDK Ahuja et al.
NUTRITION (2006)
Analyses of tomato peel and seed byproducts and their use as a source of carotenoids
M Knoblich et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Antioxidant activity in different fractions of tomatoes
RK Toor et al.
FOOD RESEARCH INTERNATIONAL (2005)
Antioxidants in tomato (Lycopersium esculentum) as a function of genotype
B George et al.
FOOD CHEMISTRY (2004)
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil
A Rotondi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effects of environmental factors and agricultural techniques on antioxidant content of tomatoes
Y Dumas et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection
R Mateos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation, and quantification procedures
FM Pirisi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
F Angerosa et al.
FOOD CHEMISTRY (2000)
Share Paper
