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Items: 1 to 20 of 126

1.
2.

Antioxidant activities of New Zealand-grown tomatoes.

Toor RK, Lister CE, Savage GP.

Int J Food Sci Nutr. 2005 Dec;56(8):597-605.

PMID:
16638664
3.

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.

PMID:
11513653
4.

Antioxidant capacity of lycopene-containing foods.

Djuric Z, Powell LC.

Int J Food Sci Nutr. 2001 Mar;52(2):143-9.

PMID:
11303462
5.

Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors.

Abushita AA, Daood HG, Biacs PA.

J Agric Food Chem. 2000 Jun;48(6):2075-81.

PMID:
10888501
7.

Phytochemicals and antioxidant activity of milled fractions of different wheat varieties.

Adom KK, Sorrells ME, Liu RH.

J Agric Food Chem. 2005 Mar 23;53(6):2297-306.

PMID:
15769171
8.
9.

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. doi: 10.1021/jf900877c.

PMID:
19586031
10.

Effect of high-oxygen atmospheres on the antioxidant potential of fresh-cut tomatoes.

Odriozola-Serrano I, Oms-Oliu G, Soliva-Fortuny R, Martín-Belloso O.

J Agric Food Chem. 2009 Aug 12;57(15):6603-10. doi: 10.1021/jf900776j.

PMID:
19603749
11.

Antioxidant composition in cherry and high-pigment tomato cultivars.

Lenucci MS, Cadinu D, Taurino M, Piro G, Dalessandro G.

J Agric Food Chem. 2006 Apr 5;54(7):2606-13.

PMID:
16569051
12.

Use of photochemiluminescence for the determination of antioxidant activities of carotenoids and antioxidant capacities of selected tomato products.

Bauerfeind J, Hintze V, Kschonsek J, Killenberg M, Böhm V.

J Agric Food Chem. 2014 Jul 30;62(30):7452-9. doi: 10.1021/jf502019r. Epub 2014 Jul 15.

PMID:
25026001
13.

An investigation of the antioxidant properties and colour of glasshouse grown tomatoes.

Molyneux SL, Lister CE, Savage GP.

Int J Food Sci Nutr. 2004 Nov;55(7):537-45.

PMID:
16019297
14.

Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li(+) )-MS/MS correlated with their antioxidant capacity.

Vallverdú-Queralt A, Martínez-Huélamo M, Arranz-Martinez S, Miralles E, Lamuela-Raventós RM.

J Sci Food Agric. 2012 Aug 15;92(10):2043-9. doi: 10.1002/jsfa.5598. Epub 2012 Jan 30.

PMID:
22290499
15.

Processing tangerine tomatoes: effects on lycopene-isomer concentrations and profile.

Ishida BK, Roberts JS, Chapman MH, Burri BJ.

J Food Sci. 2007 Aug;72(6):C307-12.

PMID:
17995670
16.

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. doi: 10.1021/jf205216m. Epub 2012 Mar 16.

PMID:
22372526
17.

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

Dewanto V, Wu X, Adom KK, Liu RH.

J Agric Food Chem. 2002 May 8;50(10):3010-4.

PMID:
11982434
18.

Effect of hydrogen peroxide on quality of fresh-cut tomato.

Kim HJ, Fonseca JM, Kubota C, Choi JH.

J Food Sci. 2007 Sep;72(7):S463-7.

PMID:
17995658
19.

Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages.

Raffo A, Leonardi C, Fogliano V, Ambrosino P, Salucci M, Gennaro L, Bugianesi R, Giuffrida F, Quaglia G.

J Agric Food Chem. 2002 Oct 23;50(22):6550-6.

PMID:
12381148
20.

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. Epub 2007 Oct 2.

PMID:
17907773

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