Results 81 to 90 of about 386,389 (91)

Sustainable valorisation of tomato pomace: A comprehensive review

Trends in Food Science and Technology, 2019
Fayin Ye, Guohua Zhao
exaly  

The history of tomato: From domestication to biopharming

Biotechnology Advances, 2014
Veronique Bergougnoux
exaly  

Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste

Journal of Agricultural and Food Chemistry, 2008
Esra Capanoglu, Jules Beekwilder, Dilek Boyacioglu   +2 more
exaly  

Water sorption, drying and antioxidant properties of dried tomato products

Journal of Food Engineering, 2002
Vera Lavelli
exaly  

Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide

Journal of Food Engineering, 2012
Siti Machmudah, Sugeng Winardi, Mitsuru Sasaki   +2 more
exaly  

MORE EVIDENCE THAT TOMATO SAUCE MAY LOWER PROSTATE CANCER RISK

Ca-A Cancer Journal for Clinicians, 2002
exaly  

Valorisation of low quality edible oil with tomato peel waste

Food Chemistry, 2008
Souheila Abbeddou, Dimitrios Gerasopoulos   +1 more
exaly  

Chemical characterization of tomato pomace

Journal of the Science of Food and Agriculture, 2006
Montaña Cámara
exaly  

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Food Chemistry, 2014
Serkan Selli, Hasim Kelebek, Mehmet Turan Ayseli   +2 more
exaly  

A receptor antagonist counterbalances multiple systemin phytocytokines in tomato

Cell
Andreas Schaller, Judith Fliegmann, Thomas Boller   +2 more
exaly