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Journal Abstract Search

286 related items for PubMed ID: 27257791

  • 1. Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato.
    Kou X, Wu JY, Wang Y, Chen Q, Xue Z, Bai Y, Zhou F.
    J Food Sci; 2016 Jul; 81(7):H1816-24. PubMed ID: 27257791
    [Abstract] [Full Text] [Related]

  • 2. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit.
    Vallverdú-Queralt A, Oms-Oliu G, Odriozola-Serrano I, Lamuela-Raventos RM, Martín-Belloso O, Elez-Martínez P.
    J Agric Food Chem; 2012 Mar 28; 60(12):3126-34. PubMed ID: 22372526
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  • 3. Effect of photo-selective nettings on post-harvest quality and bioactive compounds in selected tomato cultivars.
    Selahle MK, Sivakumar D, Soundy P.
    J Sci Food Agric; 2014 Aug 28; 94(11):2187-95. PubMed ID: 24338287
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  • 4. 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 28; 86(5):1751-1765. PubMed ID: 33856048
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  • 8. Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters.
    Odriozola-Serrano I, Aguiló-Aguayo I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O.
    J Agric Food Chem; 2007 Oct 31; 55(22):9036-42. PubMed ID: 17907773
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  • 9. Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening.
    Slimestad R, Verheul MJ.
    J Agric Food Chem; 2005 Sep 07; 53(18):7251-6. PubMed ID: 16131138
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  • 10. 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 15; 92(1):23-8. PubMed ID: 22131187
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  • 12. Effects of Industrial Processes on Antioxidant Power and Polyphenols Profile in Cherry Tomato Cultivar.
    Tommonaro G, De Prisco R, Pergamo R, Iodice C, Abbamondi GR, Spagnuolo A, Nicolaus B.
    J Med Food; 2015 Oct 15; 18(10):1173-8. PubMed ID: 25785644
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  • 13. 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 12; 57(15):6815-22. PubMed ID: 19586031
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  • 14. Effects of postharvest methyl jasmonate treatment on main health-promoting components and volatile organic compounds in cherry tomato fruits.
    Liu H, Meng F, Miao H, Chen S, Yin T, Hu S, Shao Z, Liu Y, Gao L, Zhu C, Zhang B, Wang Q.
    Food Chem; 2018 Oct 15; 263():194-200. PubMed ID: 29784307
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  • 15. Carotenoids in fresh and processed tomato (Solanum lycopersicum) fruits protect cells from oxidative stress injury.
    Del Giudice R, Petruk G, Raiola A, Barone A, Monti DM, Rigano MM.
    J Sci Food Agric; 2017 Mar 15; 97(5):1616-1623. PubMed ID: 27434883
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  • 16. Fruit quality and bioactive compounds with antioxidant activity of tomatoes grown on-farm: comparison of organic and conventional management systems.
    Juroszek P, Lumpkin HM, Yang RY, Ledesma DR, Ma CH.
    J Agric Food Chem; 2009 Feb 25; 57(4):1188-94. PubMed ID: 19178281
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  • 18. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.
    Andrés V, Villanueva MJ, Tenorio MD.
    Food Chem; 2016 Feb 01; 192():328-35. PubMed ID: 26304355
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  • 19. The effect of delactosed whey permeate on phytochemical content of canned tomatoes.
    Ahmed L, Patras A, Martin-Diana AB, Rico D, Barry-Ryan C.
    Food Chem; 2012 Oct 15; 134(4):2249-56. PubMed ID: 23442681
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  • 20. A new type of tomato puree with high content of bioactive compounds from 100% whole fruit.
    Romano R, De Luca L, Manzo N, Pizzolongo F, Aiello A.
    J Food Sci; 2020 Oct 15; 85(10):3264-3272. PubMed ID: 32885436
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