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Yanqi Wang, Feilong Yang, Ting Liu, Chengying Zhao, Fengying Gu, Hengjun Du, Feng Wang, Jinkai Zheng & Hang Xiao. (2022) Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Nara Godinho Motta Miranda, Flavia dos Santos Gomes, Lourdes Maria Correa Cabral & Monalisa Santana Coelho de Jesus. (2023) Thermal concentration effects of tomato pulp and carotenoids extraction from the residue. Scientia Agricola 80.
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Brainer Vega-López, Yendry Carvajal-Miranda, Laura Brenes-Peralta, Marianela Gamboa-Murillo, Jimmy Venegas-Padilla, Gerardo Rodríguez, Pablo Jiménez-Bonilla & Victor Álvarez-Valverde. (2022) Phytonutraceutical evaluation of five varieties of tomato (Solanum lycopersicum) during ripening and processing. LWT 164, pages 113592.
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G. Vigneshwaran, Pavankumar Ramdas More & Shalini Subhash Arya. (2022) Non-thermal hydrodynamic cavitation processing of tomato juice for physicochemical, bioactive, and enzyme stability: Effect of process conditions, kinetics, and shelf-life extension. Current Research in Food Science 5, pages 313-324.
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Zeyu Wu, Haiyan Wang, Li Zhang, Zhaojun Xian, Honghong Li, Yiwen He, Ailing Hui, An Zhou, Li Guo & Wencheng Zhang. (2021) Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process. International Journal of Food Engineering 17:10, pages 805-814.
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Slaven Jurić, Marina Jurić, Giovanna Ferrari, Anet Režek Jambrak & Francesco Donsì. (2021) Lycopene‐rich cream obtained via high‐pressure homogenisation of tomato processing residues in a water–oil mixture. International Journal of Food Science & Technology 56:10, pages 4907-4914.
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Yong Deng, Shunan Zhao, Xiaoling Yang, Furong Hou, Lihua Fan, Wenjun Wang, Enbo Xu, Huan Cheng, Mingming Guo & Donghong Liu. (2021) Evaluation of extraction technologies of lycopene: Hindrance of extraction, effects on isomerization and comparative analysis - A review. Trends in Food Science & Technology 115, pages 285-296.
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Marta Sánchez, Amanda Laca, Adriana Laca & Mario Díaz. (2021) Value‐Added Products from Fruit and Vegetable Wastes: A Review. CLEAN – Soil, Air, Water 49:8.
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Wenhong Zhao, Tingting Yan & Wenting Yin. (2021) Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex. Journal of Food Processing and Preservation 45:5.
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Irene Dini, Luana Izzo, Giulia Graziani & Alberto Ritieni. (2021) The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Antioxidants 10:3, pages 495.
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Ionica Gheonea (Dima)Iuliana Aprodu, Adrian Cîrciumaru, Gabriela Râpeanu, Gabriela Elena Bahrim & Nicoleta Stănciuc. (2021) Microencapsulation of lycopene from tomatoes peels by complex coacervation and freeze-drying: Evidences on phytochemical profile, stability and food applications. Journal of Food Engineering 288, pages 110166.
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Irene Dini, Luana Izzo, Giulia Graziani & Alberto Ritieni. (2020) The Nutraceutical Properties of “Pizza Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants. Medical Sciences Forum 2:1, pages 2.
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Raffaele Romano, Lucia De Luca, Nadia Manzo, Fabiana Pizzolongo & Alessandra Aiello. (2020) A new type of tomato puree with high content of bioactive compounds from 100% whole fruit. Journal of Food Science 85:10, pages 3264-3272.
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Mélanie Caseiro, Andreia Ascenso, Ana Costa, Jack Creagh-Flynn, Melissa Johnson & Sandra Simões. (2020) Lycopene in human health. LWT 127, pages 109323.
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Besma Omri, Nadir Alloui, Alessandra Durazzo, Massimo Lucarini, Alessandra Aiello, Raffaele Romano, Antonello Santini & Hedi Abdouli. (2019) Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage. Foods 8:8, pages 320.
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