Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

By Veronica Dewanto, Xianzhong Wu, K. K. Adom, R. Liu. Journal of Agricultural and Food Chemistry, 2002

3,497 citations recorded by the source corpus.

Subfields: Biochemistry, Plant Science

View Paper: https://www.semanticscholar.org/paper/d943bf1871a98c08a1fd140244686678981b21aa

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. B. Sultana
2. M. Ashraf
3. D. McClements
4. F. Anwar

In Plant Science

1. M. Ashraf
2. J. Weiss
3. D. McClements
4. F. Anwar
5. E. Decker
6. N. Akram
7. E. A. Ibrahim
8. M. Shahbaz

Citations in the corpus

• Effect of Extraction Solvent/Technique on the Antioxidant Activity of Selected Medicinal Plant Extracts (2009, methodology): “Determination of total flavonoid contents (TFC): The TFC were measured following a previously reported spectrophotometric method [26].”
• Biological Oxidations and Antioxidant Activity of Natural Products (2012, methodology): “Total flavonoid content is determined by using a colorimetric method described previously (Dewanto et al., 2002).”
• Factors Influencing the Chemical Stability of Carotenoids in Foods (2010, background): “The reasoning behind this phenomenon is that the heating, increase in surface area, and agitation typically associated with thermal processing is likely to cause the breakdown of the cellular matrix of the plant material and may also induce trans to cis isomerization (Clinton, 1998; Dewanto et al., ”