article
Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
Journal of Food Engineering · 2005 · Vol. 77(3) · pp. 478–485
Ching-Hui Chang(Dayeh University)Hsing-Yu Lin(Dayeh University)Chi-Yue Chang(National Chung Hsing University)Yung‐Chuan Liu✉(National Chung Hsing University)
Antioxidant Activity and Oxidative StressPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsChemistryButylated hydroxyanisoleFerrousFood scienceAntioxidantAscorbic acidLycopeneDPPHLycopersiconChelation
Citations
491
FWCI
2.07
field-weighted impact
References
45
Percentile
86%
vs. same field & year
Citations per year
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Food Chemistry · 1999 · 8,452 citations
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
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Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United States
Journal of Food Science · 1982 · 422 citations
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