These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
158 related articles for article (PubMed ID: 23373424)
21. Comparison of volatile release in tomatillo and different varieties of tomato during chewing. Xu Y; Barringer S J Food Sci; 2010 May; 75(4):C352-8. PubMed ID: 20546394 [TBL] [Abstract][Full Text] [Related]
22. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. Marco-Molés R; Rojas-Graü MA; Hernando I; Pérez-Munuera I; Soliva-Fortuny R; Martín-Belloso O J Food Sci; 2011 Mar; 76(2):C257-64. PubMed ID: 21535744 [TBL] [Abstract][Full Text] [Related]
23. Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices. Trivittayasil V; Tsuta M; Imamura Y; Sato T; Otagiri Y; Obata A; Otomo H; Kokawa M; Sugiyama J; Fujita K; Yoshimura M J Sci Food Agric; 2016 Mar; 96(4):1167-74. PubMed ID: 25847691 [TBL] [Abstract][Full Text] [Related]
24. Folate content in tomato ( Lycopersicon esculentum ). influence of cultivar, ripeness, year of harvest, and pasteurization and storage temperatures. Iniesta MD; Pérez-Conesa D; García-Alonso J; Ros G; Periago MJ J Agric Food Chem; 2009 Jun; 57(11):4739-45. PubMed ID: 19449809 [TBL] [Abstract][Full Text] [Related]
25. Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies. Jayathunge KGLR; Stratakos AC; Cregenzán-Albertia O; Grant IR; Lyng J; Koidis A Food Chem; 2017 Apr; 221():698-705. PubMed ID: 27979261 [TBL] [Abstract][Full Text] [Related]
26. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Schilling S; Schmid S; Jäger H; Ludwig M; Dietrich H; Toepfl S; Knorr D; Neidhart S; Schieber A; Carle R J Agric Food Chem; 2008 Jun; 56(12):4545-54. PubMed ID: 18494487 [TBL] [Abstract][Full Text] [Related]
27. Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices. Zhong S; Vendrell-Pacheco M; Heskitt B; Chitchumroonchokchai C; Failla M; Sastry SK; Francis DM; Martin-Belloso O; Elez-Martínez P; Kopec RE J Agric Food Chem; 2019 Sep; 67(36):10185-10194. PubMed ID: 31423782 [TBL] [Abstract][Full Text] [Related]
28. Changes in antioxidant compounds during the shelf life of commercial tomato juices in different packaging materials. García-Alonso FJ; Bravo S; Casas J; Pérez-Conesa D; Jacob K; Periago MJ J Agric Food Chem; 2009 Aug; 57(15):6815-22. PubMed ID: 19586031 [TBL] [Abstract][Full Text] [Related]
29. Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments. Vallverdú-Queralt A; Oms-Oliu G; Odriozola-Serrano I; Lamuela-Raventós RM; Martín-Belloso O; Elez-Martínez P Food Chem; 2013 Jan; 136(1):199-205. PubMed ID: 23017413 [TBL] [Abstract][Full Text] [Related]
30. [Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF)]. Mónico Pifarré A; Martín O; de Portela ML; Langini SH; Weisstaub AR; Greco C; de Ferrer PR Arch Latinoam Nutr; 2006 Dec; 56(4):356-60. PubMed ID: 17425181 [TBL] [Abstract][Full Text] [Related]
31. Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products. González-Casado S; Martín-Belloso O; Elez-Martínez P; Soliva-Fortuny R Food Funct; 2018 Apr; 9(4):2282-2289. PubMed ID: 29560977 [TBL] [Abstract][Full Text] [Related]
32. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products. Gahler S; Otto K; Böhm V J Agric Food Chem; 2003 Dec; 51(27):7962-8. PubMed ID: 14690380 [TBL] [Abstract][Full Text] [Related]
33. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice. Aguiló-Aguayo I; Soliva-Fortuny R; Martín-Belloso O J Food Sci; 2009 Oct; 74(8):C595-601. PubMed ID: 19799655 [TBL] [Abstract][Full Text] [Related]
34. Detecting and Monitoring the Flavor of Tomato (Solanum lycopersicum) under the Impact of Postharvest Handlings by Physicochemical Parameters and Electronic Nose. Xu S; Sun X; Lu H; Yang H; Ruan Q; Huang H; Chen M Sensors (Basel); 2018 Jun; 18(6):. PubMed ID: 29882769 [TBL] [Abstract][Full Text] [Related]
35. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids. Torregrosa F; Cortés C; Esteve MJ; Frígola A J Agric Food Chem; 2005 Nov; 53(24):9519-25. PubMed ID: 16302771 [TBL] [Abstract][Full Text] [Related]
36. Lycopene in tomatoes: chemical and physical properties affected by food processing. Shi J; Le Maguer M Crit Rev Biotechnol; 2000; 20(4):293-334. PubMed ID: 11192026 [TBL] [Abstract][Full Text] [Related]
37. Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS). Xu Y; Barringer S J Food Sci; 2010 Apr; 75(3):C268-73. PubMed ID: 20492278 [TBL] [Abstract][Full Text] [Related]
38. Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits. Cortina PR; Santiago AN; Sance MM; Peralta IE; Carrari F; Asis R Metabolomics; 2018 Mar; 14(5):57. PubMed ID: 30830349 [TBL] [Abstract][Full Text] [Related]
39. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing. Beaulieu JC; Stein-Chisholm RE; Lloyd SW; Bett-Garber KL; Grimm CC; Watson MA; Lea JM J Sci Food Agric; 2017 Jan; 97(2):469-478. PubMed ID: 27060570 [TBL] [Abstract][Full Text] [Related]
40. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields. Odriozola-Serrano I; Soliva-Fortuny R; Gimeno-Añó V; Martín-Belloso O J Agric Food Chem; 2008 Sep; 56(18):8387-93. PubMed ID: 18759439 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]