SOLANACEAE Lycopersicon esculentum Mill.
ANTIOXIDANT ACTIVITY
1 - 20 of total 356 item(s) found
ถ้าต้องการข้อมูลเพิ่มเติม กรุณาติดต่อที่สำนักงานโดยตรง1.
FOOD CHEM 2017 Vol.220(),31-41 $68531 [Full] - HASIM KELEBEK,SERKAN SELLI,PNAR KADIROGLU,ET AL.
- BIOACTIVE COMPOUNDS AND ANTIOXIDANT POTENTIAL IN TOMATO PASTES AS AFFECTED BY HOT AND COLD BREAK PROCESS.
2.
FOOD CHEM 2017 Vol.220(),51-8 $68532 [Full] - MERVE TOMAS,JULES BEEKWILDER,ROBERT D. HALL,ET AL.
- INDUSTRIAL PROCESSING VERSUS HOME PROCESSING OF TOMATO SAUCE: EFFECTS ON PHENOLICS, FLAVONOIDS AND IN VITRO BIOACCESSIBILITY OF ANTIOXIDANTS.
3.
FOOD CHEM 2017 Vol.223(),62-71 $68713 [Full] - JULIE LE GRANDOIS,DELPHINE GUFFOND,ERWANN HAMON,ET AL.
- COMBINED MICROPLATE-ABTS AND HPLC-ABTS ANALYSIS OF TOMATO AND PEPPER EXTRACTS REVEALS SYNERGETIC AND ANTAGONIST EFFECTS OF THEIR LIPOPHILIC ANTIOXIDATIVE COMPONENTS.
4.
J INTEGR AGR 2017 Vol.16(3),691-703 $69923 [Full] - MD. YEAKUB KHAN,MD. MANJURUL HAQUE,ABUL HOSSAIN MOLLA,ET AL.
- ANTIOXIDANT COMPOUNDS AND MINERALS IN TOMATOES BY TRICHODERMA ENRICHED BIOFERTILIZER AND THEIR RELATIONSHIP WITH THE SOIL ENVIRONMENTS.
5.
FOOD CHEM 2017 Vol.233(),476-82 $70911 [Full] - YOUSRA ABID,SAMIA AZABOU,MOURAD JRIDI,ET AL.
- STORAGE STABILITY OF TRADITIONAL TUNISIAN BUTTER ENRICHED WITH ANTIOXIDANT EXTRACT FROM TOMATO PROCESSING BY-PRODUCTS.
6.
FOOD CHEM 2016 Vol.190(),622-8 $57510 [Full] - ALEXANDROS CH. STRATAKOS,GONZALO DELGADO-PANDO,MARK LINTON,ET AL.
- INDUSTRIAL SCALE MICROWAVE PROCESSING OF TOMATO JUICE USING A NOVEL CONTINUOUS MICROWAVE SYSTEM.
7.
LWT - FOOD SCI TECHNOL 2016 Vol.65(),718-24 $60110 [Full] - CARLA M. STINCO,FRANCISCO J. HEREDIA,ISABEL M. VICARIO,ET AL.
- IN VITRO ANTIOXIDANT CAPACITY OF TOMATO PRODUCTS: RELATIONSHIPS WITH THEIR LYCOPENE, PHYTOENE, PHYTOFLUENE AND ALPHA-TOCOPHEROL CONTENTS, EVALUATION OF INTERACTIONS AND CORRELATION WITH REFLECTANCE MEASUREMENTS.
8.
LWT - FOOD SCI TECHNOL 2016 Vol.66(),572-81 $61268 [Full] - ONOFRIO CORONA,WALTER RANDAZZO,ALESSANDRO MICELI,ET AL.
- CHARACTERIZATION OF KEFIR-LIKE BEVERAGES PRODUCED FROM VEGETABLE JUICES.
9.
J PLANT PHYSIOL 2016 Vol.190(),72-8 $62277 [Full] - E. SANCHEZ-RODRIGUEZ,L. ROMERO,J.M. RUIZ
- ACCUMULATION OF FREE POLYAMINES ENHANCES THE ANTIOXIDANT RESPONSE IN FRUITS OF GRAFTED TOMATO PLANTS UNDER WATER STRESS.
10.
FOOD CHEM 2016 Vol.199(),541-6 $62301 [Full] - RUBY SIWACH,JAYANTI TOKAS,RAMAN SETH
- USE OF LYCOPENE AS A NATURAL ANTIOXIDANT IN EXTENDING THE SHELF-LIFE OF ANHYDROUS COW MILK FAT.
11.
FOOD RES INT 2016 Vol.82(),156-64 $63669 [Full] - PAULA LARANGEIRA GARCIA MARTINS, VERIDIANA VERA DE ROSSO
- THERMAL AND LIGHT STABILITIES AND ANTIOXIDANT ACTIVITY OF CAROTENOIDS FROM TOMATOES EXTRACTED USING AN ULTRASOUND-ASSISTED COMPLETELY SOLVENT-FREE METHOD.
12.
FOOD CHEM 2016 Vol.206(),146-55 $64662 [Full] - ROMINA D. DI PAOLA NARANJO,SANTIAGO OTAIZA,ALEJANDRA C. SARAGUSTI,ET AL.
- HYDROPHILIC ANTIOXIDANTS FROM ANDEAN TOMATO LANDRACES ASSESSED BY THEIR BIOACTIVITIES IN VITRO AND IN VIVO.
13.
FOOD CHEM 2016 Vol.213(),735-41 $66258 [Full] - P. TALENS,L. MORA,PETER M. BRAMLEY,ET AL.
- ANTIOXIDANT COMPOUNDS AND THEIR BIOACCESSIBILITY IN TOMATO FRUIT AND PUREE OBTAINED FROM A DETIOLATED-1 (DET-1) DOWN-REGULATED GENETICALLY MODIFIED GENOTYPE.
14.
J FOOD COMPOS ANAL 2016 Vol.53(),61-8 $67007 [Full] - M. FATTORE,D. MONTESANO,E. PAGANO,ET AL.
- CAROTENOID AND FLAVONOID PROFILE AND ANTIOXIDANT ACTIVITY IN POMODORINO VESUVIANO TOMATOES.
15.
EUR J NUTR 2016 Vol.(), $68352 [Full] - TORRES,TAISSA;FARAH,ADRIANA.
- COFFEE, MATE', ACAI' AND BEANS ARE THE MAIN CONTRIBUTORS TO THE ANTIOXIDANT CAPACITY OF BRAZILIAN'S DIET.
16.
FOOD RES INT 2016 Vol.89(),320-9 $69624 [Full] - QIAN LI,TI LI,CHENGMEI LIU,ET AL.
- POTENTIAL PHYSICOCHEMICAL BASIS OF MEDITERRANEAN DIET EFFECT: ABILITY OF EMULSIFIED OLIVE OIL TO INCREASE CAROTENOID BIOACCESSIBILITY IN RAW AND COOKED TOMATOES.
17.
FOOD CHEM 2015 Vol.172(),225-32 $53639 [Full] - SLADJANA STAJCIC,GORDANA CETKOVIC,JASNA CANADANOVIC-BRUNET,ET AL.
- TOMATO WASTE: CAROTENOIDS CONTENT, ANTIOXIDANT AND CELL GROWTH ACTIVITIES.
18.
FOOD CHEM 2015 Vol.173(),156-62 $53643 [Full] - OZLEM AKTURK GUMUSAY,ALEV AKPNAR BORAZAN,NURAN ERCAL,ET AL.
- DRYING EFFECTS ON THE ANTIOXIDANT PROPERTIES OF TOMATOES AND GINGER.
19.
LWT - FOOD SCI TECHNOL 2015 Vol.60(),178-85 $54058 [Full] - ANA P.Q. LARROSA, TITO R.S. CADAVAL, LUIZ A.A. PINTO
- INFLUENCE OF DRYING METHODS ON THE CHARACTERISTICS OF A VEGETABLE PASTE FORMULATED BY LINEAR PROGRAMMING MAXIMIZING ANTIOXIDANT ACTIVITY.
20.
FOOD CHEM 2015 Vol.177(),233-9 $54407 [Full] - NICOLA CONDELLI,MARISA CARMELA CARUSO,FERNANDA GALGANO,ET AL.
- PREDICTION OF THE ANTIOXIDANT ACTIVITY OF EXTRA VIRGIN OLIVE OILS PRODUCED IN THE MEDITERRANEAN AREA.