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Research Article

Effects of Food Processing on Flavonoids and Lycopene Status in a Mediterranean Tomato Variety

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Pages 803-810 | Published online: 07 Jul 2009

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Guadalupe López-García, Ramiro Baeza-Jiménez, Hugo Sergio Garcia-Galindo, Octavio Dublán-García & Leticia X. Lopez-Martinez. (2018) Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons. CyTA - Journal of Food 16:1, pages 707-714.
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Balunkeswar Nayak, Rui Hai Liu & Juming Tang. (2015) Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review. Critical Reviews in Food Science and Nutrition 55:7, pages 887-918.
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Esra Capanoglu, Jules Beekwilder, Dilek Boyacioglu, RicC.H. De Vos & RobertD. Hall. (2010) The Effect of Industrial Food Processing on Potentially Health-Beneficial Tomato Antioxidants. Critical Reviews in Food Science and Nutrition 50:10, pages 919-930.
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K.K. Namitha & P.S. Negi. (2010) Chemistry and Biotechnology of Carotenoids. Critical Reviews in Food Science and Nutrition 50:8, pages 728-760.
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Sandra Aparecida de Assis, José Carlos Rebuglio Vellosa, Iguatemy Lourenço Brunetti, Najeh Maissar Khalil, Kátia Maria da Silva Cerqueira Leite, Antonio Baldo Geraldo Martins & Olga Maria Mascarenhas de Faria Oliveira. (2009) Antioxidant activity, ascorbic acid and total phenol of exotic fruits occurring in Brazil. International Journal of Food Sciences and Nutrition 60:5, pages 439-448.
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A. Gliszczyńska-Świgło, E. Ciska, K. Pawlak-Lemańska, J. Chmielewski, T. Borkowski & B. Tyrakowska. (2006) Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives & Contaminants 23:11, pages 1088-1098.
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Brian N. Fink, Susan E. Steck, Mary S. Wolff, Geoffrey C. Kabat & Marilie D. Gammon. (2006) Construction of a Flavonoid Database for Assessing Intake in a Population-Based Sample of Women on Long Island, New York. Nutrition and Cancer 56:1, pages 57-66.
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