Tomato (Solanum lycopersicum L.) seed: A review on bioactives and biomedical activities
Manoj Kumar(ICAR - Central Institute for Research on Cotton Technology), Mohamed Mekhemar(Christian-Albrechts-Universität zu Kiel), Sangram Dhumal, Simona Grasso(University College Dublin), Bruno Augusto Mattar Carciofi(Universidade Federal de Santa Catarina), Maharishi Tomar(Indian Grassland and Fodder Research Institute), Marisennayya Senapathy(Wolaita Sodo University), Varsha Satankar(Central Institute for Cotton Research), Fátima Arrutia(UCLouvain), R. Pandiselvam(Central Plantation Crops Research Institute), Sushil Changan(Central Potato Research Institute), Surinder Singh(Panjab University), Deep Jyoti Bhuyan(Western Sydney University), Anshu Sharma(Dr. Yashwant Singh Parmar University of Horticulture and Forestry), T. Anitha, Amanda Gomes Almeida Sá(University of Manitoba), Sneh Punia(Clemson University), Ryszard Amarowicz(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences)
Cited by 127
Related Papers
Plant proteins as high-quality nutritional source for human diet
|Trends in Food Science & Technology|2020|580
Food processing for the improvement of plant proteins digestibility
|Critical Reviews in Food Science and Nutrition|2019|419
A review on enzymatic synthesis of aromatic esters used as flavor ingredients for food, cosmetics and pharmaceuticals industries
|Trends in Food Science & Technology|2017|302
The Odyssey of Bioactive Compounds in Avocado (Persea americana) and Their Health Benefits
|Antioxidants|2019|242
Healthy processed meat products – Regulatory, reformulation and consumer challenges
|Trends in Food Science & Technology|2014|161