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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| THE Effect of different substrates and processing conditions on the textural characteristics of bacterial cellulose (nata) produced by acetobacter xylinum | | Journal of food process engineering |
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| Effects of acidification on PE activity, color and antioxidant properties of cold break tomato juice | | Journal of food quality |
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| Organic acids profile in tomato juice by HPLC with UV detection | | Journal of food quality |
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| Antimicrobial activity of food‐compatible plant extracts and chitosan against naturally occurring micro‐organisms in tomato juice | | Journal of the science of food and agriculture |
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| Viscometric Behavior of Reconstituted Tomato Concentrate | | Food and bioprocess technology |
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| Increased Antioxidant Content in Juice Enriched with Dried Extract of Pomegranate (Punica granatum) Peel | | Plant foods for human nutrition |
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| Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model | | Journal of food engineering |
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| Inactivation kinetics of polygalacturonase in tomato juice | | Innovative food science and emerging technologies |
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| Studies on the fermentation of tomato juice by using κ-carrageenan immobilized lactobacillus acidophilus | | Journal of food processing and preservation |
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| Foam mat drying of tomato juice | | Journal of food processing and preservation |
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| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear | | Journal of food engineering |
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| Pectin methylesterase activity and other factors affecting pH and titratable acidity in processing tomatoes | | Food chemistry |
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| Effect of consumption of tomato juice enriched with n-3 polyunsaturated fatty acids on the lipid profile, antioxidant biomarker status, and cardiovascular disease risk in healthy women | | European journal of nutrition |
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| Viscosity and quality of tomato juice as affected by processing methods | | Journal of food quality |
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| Tomato juice intake suppressed serum concentration of 8-oxodG after extensive physical activity | | Nutrition journal |
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| Screening of the polyphenol content of tomato-based products through accurate-mass spectrometry (HPLC-ESI-QTOF) | | Food chemistry |
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| Changes in pH, acids, sugars and other quality parameters during extended vine holding of ripe processing tomatoes | | Journal of the science of food and agriculture |
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| Antibacterial activity of water-soluble extract from pine needles of Cedrus deodara | | International journal of food microbiology |
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| Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice | | Food chemistry |
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| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule | | Journal of food engineering |
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| Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice | | European food research and technology |
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| The Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes | | Plant foods for human nutrition |
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| Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay | | Food chemistry |
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| Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity | | Lebensmittel-Wissenschaft |
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| External calibration models for the measurement of tomato carotenoids by infrared spectroscopy | | Journal of food composition and analysis |
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| Yield improvement in progressive freeze-concentration by partial melting of ice | | Journal of food engineering |
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| Pressure–ohmic–thermal sterilization: A feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores | | Innovative food science and emerging technologies |
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| Air-assisted liquid–liquid microextraction-gas chromatography-flame ionisation detection: A fast and simple method for the assessment of triazole pesticides residues in surface water, cucumber, tomato and grape juices samples | | Food chemistry |
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| Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes | | Food chemistry |
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| Effect of a tomato-based drink on markers of inflammation, immunomodulation, and oxidative stress | | Journal of agricultural and food chemistry |
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| Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid | | Food microbiology |
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| Profiling of Carotenoids in Tomato Juice by One- and Two-Dimensional NMR | | Journal of agricultural and food chemistry |
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| Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase | | Journal of food engineering |
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| The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments | | Food microbiology |
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| Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity | | Food chemistry |
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| Compensation for age-associated chemosensory losses and its effect on the pleasantness of a custard dessert and a tomato drink | | Appetite |
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| Consumer Valuations and Preference Heterogeneity for a Novel Functional Food | | Journal of food science |
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| High-Throughput Microplate Enzymatic Assays for Fast Sugar and Acid Quantification in Apple and Tomato | | Journal of agricultural and food chemistry |
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| In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa | | Journal of food engineering |
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