Bioactive components and antioxidant capacities of different miniature tomato cultivars grown by altered fertilizer applications

Genotypic variation in carotenoid, ascorbic acid, total phenolic, and flavonoid contents, and antioxidant activity in selected tomato breeding lines

(2016) Shiva Ram Bhandari et al.   Horticulture Environment and Biotechnology

Profiling contents of water-soluble metabolites and mineral nutrients to evaluate the effects of pesticides and organic and chemical fertilizers on tomato fruit quality

(2015) Masami Watanabe et al.   FOOD CHEMISTRY

Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

(2014) Ana F. Vinha et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional value of tomatoes (Solanum lycopersicum L.) grown in greenhouse by different agronomic techniques

(2013) Daniela Erba et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

HPLC-DAD-ESI-MS Analysis of Phenolic Compounds During Ripening in Exocarp and Mesocarp of Tomato Fruit

(2013) Armando Carrillo-López et al.   JOURNAL OF FOOD SCIENCE

Antioxidant Composition of Red and Orange Cultivars of Tomatoes (Solanum lycopersicon L): A Comparative Evaluation

(2013) Shweta Walia et al.   JOURNAL OF PLANT BIOCHEMISTRY AND BIOTECHNOLOGY

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

(2013) Ana F. Vinha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: Effects of drying and oral preparation methods

(2012) José Pinela et al.   FOOD CHEMISTRY

Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

(2011) Verónica García-Valverde et al.   Food and Bioprocess Technology

Quality of Sour Cherry Juice of Different Clones and Cultivars (Prunus cerasus L.) Determined by a Combined Sensory and NMR Spectroscopic Approach

(2011) Morten R. Clausen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC

(2011) M. Gundogdu et al.   SCIENTIA HORTICULTURAE

Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes

(2010) Stéphane Georgé et al.   FOOD CHEMISTRY

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

Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and α-tocopherol in synthetic mixtures

(2009) Assunta Zanfini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

(2008) Isabel Odriozola-Serrano et al.   FOOD CHEMISTRY

How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance?

(2008) Hélène Gautier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tomato (Solanum lycopersicum) health components: from the seed to the consumer

(2008) Martine Dorais et al.   PHYTOCHEMISTRY REVIEWS