Results 301 to 310 of about 477,679 (315)

TRIPLOIDY IN THE TOMATO

Science, 1925
Margaret C. Mann, J. W. Lesley
openaire   +3 more sources

Furfural content in tomatoes and tomato products

2008
Non-enzymatic browning has been considered as one of the major causes of quality and colour loss during the processing and storage of food products. Some furanic compounds were produced from the degradation of sugars and ascorbic acid by heating.
Hruškar, Mirjana, Krpan, Marina, Šarić, Goran, Vahcic, Nada, Marković, Ksenija   +4 more
openaire   +1 more source

Tomato peroxidasic system

1986
International ...
Fils Lycaon, B., Sauvage, F.X., Nicolas, J.   +2 more
openaire   +4 more sources

14C-Dimethoate Residues in Tomatoes and Tomato Products

Bulletin of Environmental Contamination and Toxicology, 2004
Aysal, P, Tiryaki, O, Tuncbilek, Aydın Şüzü   +2 more
openaire   +5 more sources

Tomato

2002
A Bennett, A Powell
openaire   +1 more source

Transformation of Tomato [PDF]

, 1998
openaire   +2 more sources

The Tomato

Scientific American, 1974
openaire   +1 more source

The composition of concentrated tomato purée and the estimation of the tomato content of tomato ketchup

The Analyst, 1948
openaire   +3 more sources

Tomato and Cancer

2008
P. Riso, A. Brusamolino, M. Porrini
openaire   +3 more sources

Tomato Surprise

Scientific American, 2020
openaire   +2 more sources