ArticleFoods (Basel, Switzerland)2024
Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- From Biodiversity to Biocompatibility: Insights from the Special Issue "Analysis and Biological Evaluation of Bioactive Compounds from Natural Sources-Second Edition".Molecules (Basel, Switzerland) · 2026Article
- Synergistic Effects of Tomato and Soy in Gluten-Free Noodles: Unveiling Antioxidant, Physicochemical, and Sensory Properties.Food science & nutrition · 2026Article
- Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin.Foods (Basel, Switzerland) · 2026Article
- Athletes' Sensory Evaluation and Willingness to Pay for High-Protein Bread.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Tomato processing generates a by-product known as tomato pomace (TP), which contains chemically diverse valuable components such as lycopene, phenols, dietary fibre, proteins, and oil. The aim of this study was to characterize bioactive compounds in small-sized tomato pomace from cherry and date tomatoes and to evaluate the effects of the addition of 10 and 20% (
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Registered trials
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