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Your search keyword '"Capanoglu, E"' showing total 11 results

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11 results on '"Capanoglu, E"'

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1. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.

2. Effect of drying treatments on the global metabolome and health-related compounds in tomatoes.

3. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds.

4. Variation in secondary metabolites in a unique set of tomato accessions collected in Turkey.

5. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.

6. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.

7. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.

8. Correlation of rutin accumulation with 3-O-glucosyl transferase and phenylalanine ammonia-lyase activities during the ripening of tomato fruit.

9. The effect of industrial food processing on potentially health-beneficial tomato antioxidants.

10. Changes in antioxidant and metabolite profiles during production of tomato paste.

11. Tissue specialization at the metabolite level is perceived during the development of tomato fruit.

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