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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Bioactive Compounds and Antioxidant Capacity in Dark Green, Old Gold Crimson, Ripening Inhibitor, and Normal Tomatoes

Mohammed Wasim SiddiquiDepartment of Food Science and Post-Harvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, IndiaCorrespondence[email protected]
,
Ivi ChakrabortyDepartment of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India
,
Fozia HomaDepartments of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, India
&
Rabi Shankar DhuaDepartment of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, India
Pages 688-699 | Received 30 Nov 2014, Accepted 03 Apr 2015, Published online: 03 Dec 2015

Citations (4)

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Riadh Ilahy, Mohammed Wasim Siddiqui, Imen Tlili, Anna Montefusco, Gabriella Piro, Chafik Hdider & Marcello Salvatore Lenucci. (2018) When Color Really Matters: Horticultural Performance and Functional Quality of High-Lycopene Tomatoes. Critical Reviews in Plant Sciences 37:1, pages 15-53.
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Masahiro Koyama, Yasushi Ogasawara, Kiyoshi Endou, Hirofumi Akano, Takero Nakajima, Toshifumi Aoyama & Kozo Nakamura. (2017) Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar. International Journal of Food Properties 20:4, pages 888-898.
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Articles from other publishers (2)

Xiaoli ZHOU, Qinglin GUAN, Yumeng QIN, Zhicheng QIN, Bin DU & Dong LIN. (2021) Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes. Food Science and Technology.
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Mahfuz Elmastaş, Ayşe Demir, Nusret Genç, Ümit Dölek & Mehmet Güneş. (2017) Changes in flavonoid and phenolic acid contents in some Rosa species during ripening. Food Chemistry 235, pages 154-159.
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