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A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw (Asimina tribloba) fruit pulp from different stages of ripenessHARRIS, Grant G; BRANNAN, Robert G.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 1, pp 275-279, issn 0023-6438, 5 p.Article

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Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibilityCOLLE, Ines J. P; LEMMENS, Lien; VAN BUGGENHOUT, Sandy et al.Food research international. 2013, Vol 51, Num 1, pp 32-38, issn 0963-9969, 7 p.Article

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Effetti della temperatura sui parametri reologici di fluidi vegetali in relazione al loro contenuto di polpa = Temperature effects on rheological parameters of vegetable food fluids in relation to their pulpe contentsTRIFIRO, A; DE SIMONE, L; GHERARDI, S et al.Industria Conserve. 1994, Vol 69, Num 2, pp 139-147, issn 0019-7483Article

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