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J. Shi and M. L. Maguer, “Lycopene in Tomatoes: Chemical and Physical Properties Affected by Food Processing,” Critical Reviews in Food Science and Nutri tion, Vol. 40, No. 1, 2000, pp. 1-42. doi:10.1080/10408690091189275

has been cited by the following article:

• TITLE: Lycopene Concentration and Physico-Chemical Properties of Tropical Fruits

  AUTHORS: Luis Eduardo Ordoñez-Santos, Diana Patricia Ledezma-Realpe

  KEYWORDS: Tomato; Guava; Watermelon; Papaya; Solid Soluble; Titratable Acidity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.7, July 16, 2013

  ABSTRACT: In this study, the lycopene concentration and physico-chemical properties of tropical fruits in ripe for immediate consumption was evaluated. Chonto tomatoes had greater lycopene contents than Milano or Long Life Milano tomatoes, 107 as against 89 and 58 μg/(g fresh weight), respectively (p