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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

136 related articles for article (PubMed ID: 27855905)

  • 1. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process.
    Kelebek H; Selli S; Kadiroğlu P; Kola O; Kesen S; Uçar B; Çetiner B
    Food Chem; 2017 Apr; 220():31-41. PubMed ID: 27855905
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
    Jacob K; Garcia-Alonso FJ; Ros G; Periago MJ
    Arch Latinoam Nutr; 2010 Jun; 60(2):192-8. PubMed ID: 21425720
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Changes in antioxidant and metabolite profiles during production of tomato paste.
    Capanoglu E; Beekwilder J; Boyacioglu D; Hall R; de Vos R
    J Agric Food Chem; 2008 Feb; 56(3):964-73. PubMed ID: 18205308
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.
    Koh E; Charoenprasert S; Mitchell AE
    J Sci Food Agric; 2012 Jan; 92(1):23-8. PubMed ID: 22131187
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm.
    Pinela J; Montoya C; Carvalho AM; Martins V; Rocha F; Barata AM; Barros L; Ferreira ICFR
    Food Res Int; 2019 Nov; 125():108545. PubMed ID: 31554103
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components.
    Yang C; Jiang X; Ma L; Xiong W; Zhang S; Zhang J; Zhang L
    J Food Sci; 2021 May; 86(5):1751-1765. PubMed ID: 33856048
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types.
    Hallmann E
    J Sci Food Agric; 2012 Nov; 92(14):2840-8. PubMed ID: 22351383
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC-DAD-MS/MS.
    Piovesana A; Rodrigues E; Noreña CPZ
    Phytochem Anal; 2019 Mar; 30(2):208-217. PubMed ID: 30426586
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Processing effects on lycopene content and antioxidant activity of tomatoes.
    Takeoka GR; Dao L; Flessa S; Gillespie DM; Jewell WT; Huebner B; Bertow D; Ebeler SE
    J Agric Food Chem; 2001 Aug; 49(8):3713-7. PubMed ID: 11513653
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures.
    Kim HS; Hur SJ
    J Food Sci; 2018 Jul; 83(7):1816-1822. PubMed ID: 29969510
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Genotypic variability for antioxidant and quality parameters among tomato cultivars, hybrids, cherry tomatoes and wild species.
    Kavitha P; Shivashankara KS; Rao VK; Sadashiva AT; Ravishankar KV; Sathish GJ
    J Sci Food Agric; 2014 Mar; 94(5):993-9. PubMed ID: 24037905
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal.
    Mirondo R; Barringer S
    J Food Sci; 2015 Jan; 80(1):S171-9. PubMed ID: 25603846
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemometric discrimination of different tomato cultivars based on their volatile fingerprint in relation to lycopene and total phenolics content.
    Socaci SA; Socaciu C; Mureşan C; Fărcaş A; Tofană M; Vicaş S; Pintea A
    Phytochem Anal; 2014; 25(2):161-9. PubMed ID: 24259292
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.
    Motilva MJ; Macià A; Romero MP; Labrador A; Domínguez A; Peiró L
    Food Chem; 2014 Nov; 163():234-43. PubMed ID: 24912721
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.
    Tomas M; Beekwilder J; Hall RD; Sagdic O; Boyacioglu D; Capanoglu E
    Food Chem; 2017 Apr; 220():51-58. PubMed ID: 27855932
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato (Solanum lycopersicum) puree.
    Pratap Singh A; Singh A; Ramaswamy HS
    J Sci Food Agric; 2017 Jun; 97(8):2411-2418. PubMed ID: 27670386
    [TBL] [Abstract][Full Text] [Related]  

  • 17. LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature.
    Kelebek H
    Food Chem; 2016 Aug; 204():227-238. PubMed ID: 26988497
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in phenolic content of tomato products during storage.
    Vallverdú-Queralt A; Arranz S; Medina-Remón A; Casals-Ribes I; Lamuela-Raventós RM
    J Agric Food Chem; 2011 Sep; 59(17):9358-65. PubMed ID: 21819081
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in phenolic profile and antioxidant activity during production of diced tomatoes.
    Vallverdú-Queralt A; Medina-Remón A; Andres-Lacueva C; Lamuela-Raventos RM
    Food Chem; 2011 Jun; 126(4):1700-7. PubMed ID: 25213947
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The influence of different electrical conductivity values in a simplified recirculating soilless system on inner and outer fruit quality characteristics of tomato.
    Krauss S; Schnitzler WH; Grassmann J; Woitke M
    J Agric Food Chem; 2006 Jan; 54(2):441-8. PubMed ID: 16417302
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.