Seasonal variations in the antioxidant composition of greenhouse grown tomatoes

[1]  Mario Dadomo,et al.  Effects of environmental factors and agricultural techniques on antioxidantcontent of tomatoes , 2003 .

[2]  M. B. Arnao,et al.  Hydrophilic and lipophilic antioxidant activity changes during on-vine ripening of tomatoes (Lycopersicon esculentum Mill.) , 2003 .

[3]  Francesco Giuffrida,et al.  Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages. , 2002, Journal of agricultural and food chemistry.

[4]  L. Howard,et al.  Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season. , 2002, Journal of agricultural and food chemistry.

[5]  A. Chesson,et al.  Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum) , 2002 .

[6]  M. Amo,et al.  Physicochemical and colorimetric evaluation of local varieties of tomato grown in SE Spain , 2001 .

[7]  S. Agarwal,et al.  Role of Antioxidant Lycopene in Cancer and Heart Disease , 2000, Journal of the American College of Nutrition.

[8]  D. Heber.  Colorful cancer prevention: α-carotene, lycopene, and lung cancer , 2000 .

[9]  Charles A. Sims,et al.  Cultivar, Maturity, and Heat Treatment on Lycopene Content in Tomatoes , 2000 .

[10]  S. Bozonnet,et al.  Occurrence of flavonols in tomatoes and tomato-based products. , 2000, Journal of agricultural and food chemistry.

[11]  L. Arab,et al.  Lycopene and cardiovascular disease. , 2000, The American journal of clinical nutrition.

[12]  H. Daood,et al.  Change in carotenoids and antioxidant vitamins in tomato as a function of varietal and technological factors. , 2000, Journal of agricultural and food chemistry.

[13]  Tung-Ching Lee,et al.  Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine. , 2000, Journal of food science.

[14]  C. Rice-Evans,et al.  The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? , 1999, Free radical research.

[15]  J. Bornman,et al.  Differential flavonoid response to enhanced uv-b radiation in brassica napus , 1998 .

[16]  H. Daood,et al.  Determination of antioxidant vitamins in tomatoes , 1997 .

[17]  G. Britton,et al.  Oxidation of carotenoids by free radicals: relationship between structure and reactivity. , 1997, Biochimica et biophysica acta.

[18]  C. Rice-Evans,et al.  Factors influencing the antioxidant activity determined by the ABTS.+ radical cation assay. , 1997, Free radical research.

[19]  W. Stahl,et al.  Lycopene: a biologically important carotenoid for humans? , 1996, Archives of biochemistry and biophysics.

[20]  J. Potter,et al.  Vegetables, fruit, and cancer prevention: a review. , 1996, Journal of the American Dietetic Association.

[21]  R. Prior,et al.  Total Antioxidant Capacity of Fruits , 1996 .

[22]  N. Mahoney,et al.  Regulation of lycopene formation in cell suspension culture of VFNT tomato (Lycopersicon esculentum) by CPTA, growth regulators, sucrose, and temperature , 1995 .

[23]  G. Sadler,et al.  Rapid extraction of lycopene and beta-carotene from reconstituted tomato paste and pink grapefruit homogenates , 1990 .

[24]  G. A. Spanos,et al.  Influence of processing and storage on the phenolic composition of Thompson Seedless grape juice , 1990 .

[25]  P. Di Mascio,et al.  Lycopene as the most efficient biological carotenoid singlet oxygen quencher. , 1989, Archives of biochemistry and biophysics.

[26]  R. Esteban,et al.  EVOLUTION OF QUALITY PARAMETERS IN THE MATURATION STAGE OF TOMATO FRUIT , 1986 .

[27]  W. Horwitz.  Official Methods of Analysis , 1980 .

[28]  K. Simpson,et al.  Effect of high temperature on CPTA-induced carotenoid biosynthesis in ripening tomato fruits , 1977 .

[29]  F. Venter.  SOLAR RADIATION AND VITAMIN C CONTENT OF TOMATO FRUITS , 1977 .

[30]  K. Herrmann.  Flavonols and flavones in food plants: a review† , 1976 .

[31]  F. J. Francis,et al.  Food Colorimetry: Theory and Applications , 1975 .

[32]  J. Jen,et al.  RED LIGHT INTENSITY AND CAROTENOID BIOSYNTHESIS IN RIPENING TOMATOES , 1975 .

[33]  L. Bernstein,et al.  Effects of Light Intensity, Day Length, Temperature, and Other Environmental Factors on the Ascorbic Acid Content of Tomatoes , 1945 .

[34]  A. Rao,et al.  Bioavailability and in vivo antioxidant properties of lycopene from tomato products and their possible role in the prevention of cancer. , 1998, Nutrition and cancer.

[35]  J. Kapeghian,et al.  Fruit and vegetable consumption and cardiovascular mortality. , 1985, Medical hypotheses.

[36]  G. Hobson,et al.  The constituents of tomato fruit--the influence of environment, nutrition, and genotype. , 1981, Critical reviews in food science and nutrition.

[37]  E. Baker,et al.  Phenolic constituents of tomato fruit cuticles , 1980 .

[38]  B. Milborrow,et al.  Biosynthesis and its Control in Plants , 1973 .

[39]  J. P. Mccollum.  EFFECTS OF LIGHT ON THE FORMATION OF CAROTENOIDS IN TOMATO FRUITS , 1954 .