Nutritional value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6550-6556

  Raffo, Antonio ^a   Leonardi, Cherubino ^b   Fogliano, Vincenzo ^c   Ambrosino, Patrizia ^c   Salucci, Monica ^a   Gennaro, Laura ^a   Bugianesi, Rossana ^a   Giuffrida, Francesco ^d   Quaglia, Giovanni ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^d UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

tocopherol; Antioxidant activity; Ascorbic acid; Carotenoids; Cherry tomato (Lycopersicon esculentum var. cerasitorme); Phenolic compounds; Ripening

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL ANALYSIS; CHEMISTRY; DIETARY INTAKE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; NONHUMAN; NUTRITIONAL VALUE; PLANT SEED; SOLUBILITY; TIME; TOMATO;

ANTIOXIDANTS; CAROTENOIDS; FOOD HANDLING; LYCOPERSICON ESCULENTUM; NUTRITIVE VALUE; SOLUBILITY; TIME FACTORS;

LYCOPERSICON; LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 0037164027     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020315t     Document Type: Article

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