Effects of growing zones on nutritional and bioactive compounds of by-products of two tomato cultivars-Reference-Cited by-同舟云学术

Effects of growing zones on nutritional and bioactive compounds of by-products of two tomato cultivars

Published:2022-12 Issue: Volume:10 Page:100414
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Kaboré Kabakdé^ORCID,Konaté Kiessoun^ORCID,Bazié David^ORCID,Dakuyo Roger,Sanou Abdoudramane,Sama Hemayoro,Santara Balamoussa,Dicko Mamoudou Hama

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference55 articles.

1. Mahsa S. U.S. fresh market tomato production value 2016-2021 2022:46. https://www.statista.com/statistics/1030612/us-market-broccoli-production-value/.

2. Mahsa S. Global fresh vegetable production in 2019, by region. STATISTA 2021:33. https://www.statista.com/statistics/264066/global-vegegable-production-by-region/.

3. Evaluation of the bioactive compounds found in tomato seed oil and tomato peels influenced by industrial heat treatments;Szabo;Foods,2021

4. Impact of application of Trichoderma and biochar on growth, productivity and nutritional quality of tomato under reduced N-P-K fertilization;Sani;Ann. Agric. Sci.,2020

5. Effects of proline treatments on plant growth, lipid peroxidation and antioxidant enzyme activities of tomato (Solanum lycopersicum L.) seedlings under chilling stress;Uzal;Gesunde Pflanz.,2022

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid;Food Chemistry;2024-05

2. Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review;Heliyon;2024-02

3. Fruit and vegetable processing by-products as functional meat product ingredients -a chance to improve the nutritional value;LWT;2023-11

4. Stabilization and valorization of tomato byproduct: A case study for the bakery industry;Journal of Food Science;2023-09-28

5. The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise;BIO Web of Conferences;2023