Screening of Ten Tomato Varieties Processing Waste for Bioactive Components and Their Related Antioxidant and Antimicrobial Activities

Phenolic Compounds from Five Ericaceae Species Leaves and Their Related Bioavailability and Health Benefits

(2019) Bianca Eugenia Ștefănescu et al.   MOLECULES

An updated review on use of tomato pomace and crustacean processing waste to recover commercially vital carotenoids

(2018) Ramesh Kumar Saini et al.   FOOD RESEARCH INTERNATIONAL

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

(2018) Katalin Szabo et al.   PLANT FOODS FOR HUMAN NUTRITION

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

(2018) Lavinia Florina Călinoiu et al.   Nutrients

Supplementation of lycopene attenuates oxidative stress induced neuroinflammation and cognitive impairment via Nrf2/NF-κB transcriptional pathway

(2017) Beita Zhao et al.   FOOD AND CHEMICAL TOXICOLOGY

Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

(2017) Dan Cristian Vodnar et al.   FOOD CHEMISTRY

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort1,2

(2016) Marije F Bakker et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

(2016) A.I. Andres et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Is it possible to substitute hexane with green solvents for extraction of carotenoids? A theoretical versus experimental solubility study

(2016) E. Yara-Varón et al.   RSC Advances

Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins

(2016) Ammar Altemimi et al.   PLoS One

Enzyme and high pressure assisted extraction of carotenoids from tomato waste

(2015) Irini F. Strati et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of composition traits related to organoleptic and functional quality for the differentiation, selection and enhancement of local varieties of tomato from different cultivar groups

(2015) Maria R. Figàs et al.   FOOD CHEMISTRY

Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

(2015) Francisc Vasile Dulf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Green extraction methods and environmental applications of carotenoids-a review

(2015) Aarti Singh et al.   RSC Advances

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

(2015) Norma Patricia Silva-Beltrán et al.   International Journal of Analytical Chemistry

Recovery of carotenoids from tomato processing by-products – a review

(2014) I.F. Strati et al.   FOOD RESEARCH INTERNATIONAL

Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties

(2014) Suk Hyun Choi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice

(2014) Mohamed A. Rabie et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phenolic profiles of cherry tomatoes as influenced by hydric stress and rootstock technique

(2012) Eva Sánchez-Rodríguez et al.   FOOD CHEMISTRY

Valorisation of phenolic composition, antioxidant and cell growth activities of tomato waste

(2012) Gordana Ćetković et al.   FOOD CHEMISTRY

Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits

(2012) Adriana Soto-Vaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

(2012) Nick Kalogeropoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Simple and Selective Analytical Procedure for the Extraction and Quantification of Lutein from Tomato By-Products by HPLC–DAD

(2011) Domenico Montesano et al.   Food Analytical Methods

Chemical profile, functional and antioxidant properties of tomato peel fiber

(2011) Inmaculada Navarro-González et al.   FOOD RESEARCH INTERNATIONAL

Lycopersicon esculentumSeeds: An Industrial Byproduct as an Antimicrobial Agent

(2010) Marcos Taveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of modifiers on the profile of lycopene extracted from tomato skins by supercritical CO2

(2009) John Shi et al.   JOURNAL OF FOOD ENGINEERING

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY

Effect of extraction conditions on lycopene extractions from tomato processing waste skin using response surface methodology

(2007) Devinder Kaur et al.   FOOD CHEMISTRY