whole peeled tomato
Selected indexed studies
- The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product. (J Food Sci, 2016) [PMID:27802363]
- Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace. (Foods, 2020) [PMID:33126732]
- Tomato Pomace: Underestimated Sustainable Cosmetic/Pharmaceutical Raw Source. (Molecules, 2025) [PMID:41515350]
_Worker-drafted node — pending editorial review._
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Sources
- The Choice of Canned Whole Peeled Tomatoes is Driven by Different Key Quality Attributes Perceived by Consumers Having Different Familiarity with the Product. (2016) pubmed
- Platelet Anti-Aggregant Activity and Bioactive Compounds of Ultrasound-Assisted Extracts from Whole and Seedless Tomato Pomace. (2020) pubmed
- Tomato Pomace: Underestimated Sustainable Cosmetic/Pharmaceutical Raw Source. (2025) pubmed
- A Hedonic Analysis of Processed Tomato Prices Using Italian Regional Markets Data. (2022) pubmed
- Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives. (2023) pubmed
- Stabilization and valorization of tomato byproduct: A case study for the bakery industry. (2023) pubmed
- Dissipation, Processing Factors and Dietary Exposure Assessment of Myclobutanil in Tomato. (2023) pubmed
- A Fruit-Expressed MYB Transcription Factor Regulates Anthocyanin Biosynthesis in Atropa belladonna. (2024) pubmed
- Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables. (2025) pubmed
- Measurement of pyrethroids and their environmental degradation products in fresh fruits and vegetables using a modification of the quick easy cheap effective rugged safe (QuEChERS) method. (2016) pubmed