Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits

Changes in carotenoid and chlorophyll content of black tomatoes ( Lycopersicone sculentum L.) during storage at various temperatures

(2018) Me-Hea Park et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Tocopherols and tocotrienols in plants and their products: A review on methods of extraction, chromatographic separation, and detection

(2016) Ramesh Kumar Saini et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis of fatty acids-derived volatiles in ‘Hass’ avocado is modulated by ethylene and storage conditions during ripening

(2016) Miguel García-Rojas et al.   SCIENTIA HORTICULTURAE

Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicumL.) Cultivars

(2016) Shiva Ram Bhandari et al.   Journal of Analytical Methods in Chemistry

In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge

(2016) Iyyakkannu Sivanesan et al.   3 Biotech

In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge

(2016) Iyyakkannu Sivanesan et al.   3 Biotech

Carotenoid accumulation during tomato fruit ripening is modulated by the auxin-ethylene balance

(2015) Liyan Su et al.   BMC PLANT BIOLOGY

Tomato (Solanum lycopersicum) Carotenoids and Lycopenes Chemistry; Metabolism, Absorption, Nutrition, and Allied Health Claims—A Comprehensive Review

(2015) Rashida Perveen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

(2015) Ramesh Kumar Saini et al.   FOOD RESEARCH INTERNATIONAL

From Producer to Consumer: Greenhouse Tomato Quality As Affected by Variety, Maturity Stage at Harvest, Transport Conditions, and Supermarket Storage

(2015) Michèl J. Verheul et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fruits from ripening impaired, chlorophyll degraded and jasmonate insensitive tomato mutants have altered tocopherol content and composition

(2015) Juliana Almeida et al.   PHYTOCHEMISTRY

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

GC-FID/MS Analysis of Fatty Acids in Indian Cultivars of Moringa oleifera: Potential Sources of PUFA

(2014) R. K. Saini et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables

(2013) Rebeca Cruz et al.   FOOD CHEMISTRY

Transcriptional regulation of tocopherol biosynthesis in tomato

(2012) Leandro Quadrana et al.   PLANT MOLECULAR BIOLOGY

Cell wall glycosidase activities and protein content variations during fruit development and ripening in three texture contrasted tomato cultivars

(2012) Emadeldin H.E. Konozy et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Rapid in vitro regeneration method for Moringa oleifera and performance evaluation of field grown nutritionally enriched tissue cultured plants

(2012) R. K. Saini et al.   3 Biotech

Genetics and Control of Tomato Fruit Ripening and Quality Attributes

(2011) Harry J. Klee et al.   Annual Review of Genetics

Activation of ethylene-responsive p-hydroxyphenylpyruvate dioxygenase leads to increased tocopherol levels during ripening in mango

(2011) R. K. Singh et al.   JOURNAL OF EXPERIMENTAL BOTANY

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

(2010) Jose A. Villa-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening

(2009) María Jesús Periago et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Nutrient composition and antioxidant activity of eight tomato (Lycopersicon esculentum) varieties

(2009) J.L. Guil-Guerrero et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Variations in essential oil and fatty acid composition during Myrtus communis var. italica fruit maturation

(2008) Wissem Aidi Wannes et al.   FOOD CHEMISTRY

Changes in fatty acid composition of coriander (Coriandrum sativum L.) fruit during maturation

(2008) Kamel Msaada et al.   INDUSTRIAL CROPS AND PRODUCTS