Results 261 to 270 of about 233,192 (311)

Occurrence of Flavonols in Tomatoes and Tomato-Based Products

Journal of Agricultural and Food Chemistry, 2000
The flavonol contents of 20 varieties of tomato fruit were investigated in relation to variety, size, season, and country of origin. Ten commonly consumed tomato-based food products were also assessed. Free and conjugated flavonols were identified and quantified using reversed-phase HPLC.
Stewart, Amanda, J, Bozonnet, Sophie, Mullen, William, Jenkins, Gareth, I, Lean, Michael, E J, Crozier, Alan   +5 more
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Tomato Fruitworm and Tomato Pinworm Control on Staked Tomatoes, 1980

Insecticide and Acaricide Tests, 1981
Abstract This test was conducted at the North Alabama Horticulture Substation, Cullman. Tomato transplants were set on Jun 24. Plots consisted of 3 rows, 25 ft long (88-in centers), with 5-ft alleys. A completely randomized field-plot design was used with 4 replications of each of 12 treatments.
J. D. Harper, C. A. Kouskolekas, D. A. Herbert, M. H. Hollingsworth   +3 more
openaire   +1 more source

14 C-Chlorpyrifos Residues in Tomatoes and Tomato Products

Bulletin of Environmental Contamination and Toxicology, 1999
C-chlorpyrifos ( o, o, -diethyl o -3, 5,6-trichloro-2-pyridyl phosphoro thioate) labelled at positions 2 and 6 of the pyridine ring was obtained from IAEA. The chemical had a specific activity of 1.09 MBq/mg and radiochemical purity was over 95%. Commercial chlorpyrifos was supplied by DowElanco. Scintillation cocktails were Insta Gel (Packard, 6013004)
Gozek, K, Aysal, P, Tuncbilek, Aydın Şüzü, Artik, N   +3 more
openaire   +4 more sources

Tomato and Flavour

2008
Part 1: Characterization and Composition of Tomato Plant and Fruit, chapter 5 ; International ...
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Flavor of tomato and tomato products

Food Reviews International, 1986
Abstract The characteristic sweet‐sour taste of tomato and its overall flavor intensity are due to the following components: reducing sugars (fructose and glucose), free acids (mainly citric’ acid), their ratio, as well as some volatile substances, not identified so far, and the interplay between the above‐mentioned groups of compounds. Of the minerals,
openaire   +1 more source

TRIPLOIDY IN THE TOMATO

Science, 1925
J W, Lesley, M C, Mann
openaire   +2 more sources

Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in Tomatoes

Advances in Nutrition, 2022
Xianli Wu, Liangli Yu
exaly  

Investigating the biocontrol potentiality of Wickerhamomyces anomalus against postharvest gray mold decay in cherry tomatoes

Scientia Horticulturae, 2021
Solairaj Dhanasekaran, Guillaume Legrand Ngolong Ngea, Qiya Yang   +2 more
exaly  

One Tomato, Two Tomato ..

Science, 1991
openaire   +2 more sources

When is a tomato not a tomato?

2016
H. Ditton, T. Hundloe
openaire   +1 more source