Agriculture Reference
In-Depth Information
[46] Shi, J. & Le Maguer, M. (2000). Lycopene in tomatoes: chemical and physical proper‐
ties affected by food processing.
Critical Reviews in Food Science and Nutrition,
Vol.40,
pp.1-42.
[47] Al-Wandawi, H., Abdul-Rahman, M. & Al-Shaikhly, K. (1985). Tomato processing
waste an essential raw materials source.
Journal of Agriculture and Food Chemistry,
Vol.
33, pp.804-807.
[48] Fanasca, S., Colla, G., Maiani, G., Venneria, E., Rouphael, Y., Azzini, E. & Saccardo, F.
(2006). Changes in antioxidant content of tomato fruits in response to cultivar and
nutrient solution composition.
Journal of Agriculture and Food Chemistry
, Vol.54, pp.
4319-4325.
[49] Thompson, K.A., Marshall, M.R., Sims, C.A., Wei, C.I., Sargent, S.A. & Scott, J.W.
(2000). Cultivar, maturity and heat treatment on lycopene content in tomatoes.
Food
and Chemical Toxicology
, Vol.65, pp.791-795.
[50] Helyes, L., Brandt, S., Réti, K., Barna, É. & Lugasi, A. (2003). Appreciation and analy‐
sis of lycopene content of tomato.
Acta Horticulturae
, No.604, pp.531-537.
[51] Helyes, L., Dimény, J., Pék, Z. & Lugasi, A. (2006). Effect of maturity stage on con‐
tent, color and quality of tomato (
Lycopersicon
lycopersicum
(L.) Karsten) fruit.
Inerna‐
tional Journal of
Horticultural Science, Vol.
12, pp.41-44.
[52] Perkins-Veazie, P., Roberts, W. & Collins, J. K. (2006). Lycopene content among or‐
ganically produced tomatoes.
Journal of Vegetable Science,
Vol.12, No.4, pp.93-106.
[53] Rossi, F., Godani, F., Bertuzzi, T., Trevisan, M., Ferrari, F. & Gatti, S. (2008). Health-
promoting substances and heavy metal content in tomatoes grown with different
farming techniques.
European
Journal of Nutrition, Vol.47, pp.
266-272.
[54] Borguini, R.G., Markowicz Bastos, D. H., Moita-Neto, J. M., Capasso, F. S. & da Silva
Torres, E.A.F. (2013). Antioxidant Potential of Tomatoes Cultivated in Organic and
Conventional Systems.
Brazilian Archives of Biology and Technology
, Vol.56, No.4, pp.
521-529.
[55] Vallverdú-Queralt, A., Jáuregui, O., Medina-Remón, A. & Lamuela-Raventós, R. M.
(2012). Evaluation of a method to characterize the phenolic profile of organic and
conventional tomatoes.
Journal of Agricultural and Food Chemistry
, Vol.60, No.13, pp.
3373-3380
[56] Oliveira, A.B., Moura, C.F.H., Gomes-Filho, E., Marco, C.A., Urban, L. & Miranda,
M.R A. (2013). The Impact of Organic Farming on Quality of Tomatoes Is Associated
to Increased Oxidative Stress during Fruit Development.
PLoS ONE, Vol
8, No.2,
pp.e56354.
[57] Mitchell, A. E., Yun-Jeong, H., Koh, E., Barrett, D. M., Bryant, D. E., Denison, R. F. &
Kaffka, S. (2007). Ten-Year Comparison of the influence of organic and conventional
