(Q46722960)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

title

Change in colour and antioxidant content of tomato cultivars following forced-air drying (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

author name string

N S Kerkhofs

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

G P Savage

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

publication date

1 September 2005

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

Plant Foods for Human Nutrition

7 January 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

volume

60

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

7 January 2020

page(s)

117-121

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:16187014%20AND%20SRC:MED&resulttype=core&format=json

https://scigraph.springernature.com/pub.10.1007/s11130-005-6839-8

7 January 2020

exact match

0 references

cites work

Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copper-induced lipid peroxidation

1 reference

12 December 2020

Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans

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12 December 2020

The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

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12 December 2020

Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption.

1 reference

12 December 2020

Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays

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12 December 2020

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12 December 2020

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

1 reference

12 December 2020

Lycopene in tomatoes: chemical and physical properties affected by food processing

1 reference

12 December 2020

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

1 reference

12 December 2020

Occurrence of flavonols in tomatoes and tomato-based products

1 reference

12 December 2020

Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions

1 reference

12 December 2020

Factors influencing the antioxidant activity determined by the ABTS.+ radical cation assay

1 reference

12 December 2020