Effects of microwave heating on the antioxidant activities of tomato (Solanum lycopersicum)

Author:

Mahieddine Boumendjel,Amina Benabdallah,Faouzi Samar Mohamed,Sana Bouras,Wided Dalli

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference47 articles.

1. Cultivar choice provides options for local organic and conventional production of more nutritious tomatoes;Aldrich;J. Sci. Food Agric.,2010

2. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents;Singleton;Am. J. Enol. Vitic.,1965

3. Total phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from Northeast of Algeria;Benabdallah;Asian Pacific J. Tropic. Biomed.,2016

4. Antioxidant, antimicrobial, cytotoxic and analgesic activities of ethanolic extract of Mentha arvensis L;Biswas;Asian Pacific J. Tropic. Biomed.,2014

5. Effect of drying conditions on the quality of vacuum-microwave dried potato cubes;Bondaruk;J. Food Eng.,2007

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