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I. Odriozola-Serrano, R. Soliva-Fortuny and O. Martín Belloso, “Effect of Minimal Processing on Bioactive Compounds and Color Attributes of Fresh-Cut Tomatoes,” LWT—Food Science and Technology, Vol. 41, No. 2, 2008, pp. 217-226.

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