Physicochemical and Technological Studies on Husk Tomato (Physalis pruinose L.)

Quality Control of Tomato Products and it's Influenced by Some Technological Treatments on Reducing Pesticide Residues.

Effect of Processing on the Characterization of Hot-Break Triple-Concentrated Tomato Paste

UTILIZATION OF TOMATO CANNERY WASTES (SEEDS) IN FOOD PURPOSES

ALTERATION iN TASTE-ACTIVE COMPOUNDS OF TOMATO PRODUCTS DURING PROCESSING

Physicochemical and Microbiological Evaluation of Commercial Tomato Concentrates Consumed In Egypt

CHANGES IN CHEMICAL COMPOSITION AND BACTERIAL COUNT OF CANNED TUNA FISH IN DIFFERENT PACKING SOLUTIONS AND OILS DURING STORAGE

BY-PRODUCTS OF TOMATO PROCESSING AS A SOURCE OF FUNCTIONAL COMPOUNDS

Effect of Storage on Bioactive Compounds of Tomato And Its Products

CAROTENOIDS AND TOCOPHEROL CONTENT OF TOMATO FRUITS AND TOMATO PRODUCTS