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Food Chemistry: X|June 17, 2022
Effect of food processing on antioxidants, their bioavailability and potential relevance to human healthGamze Toydemir, Busra Gultekin Subasi, Robert D Hall, et al.Critical Reviews in Food Science and Nutrition|November 26, 2010
The effect of industrial food processing on potentially health-beneficial tomato antioxidantsEsra Capanoglu, Jules Beekwilder, Dilek Boyacioglu, et al.Journal of Experimental Botany|December 11, 2007
Tissue specialization at the metabolite level is perceived during the development of tomato fruitSofia Moco, Esra Capanoglu, Yury Tikunov, et al.Journal of Agricultural and Food Chemistry|November 7, 2013
Investigating the transport dynamics of anthocyanins from unprocessed fruit and processed fruit juice from sour cherry (Prunus cerasus L.) across intestinal epithelial cellsGamze Toydemir, Dilek Boyacioglu, Esra Capanoglu, et al.Pageof 3