REFERENCES BIBLIOGRAPHIQUES
A :
Ø Abbayes H, Chadefaud M, Ferre Y., Feldmann J.,
Gaussen H., Grasse P.,Leredde M., Ozenda P.Prevot A. (1963). Botanique
Anatomie_Cycles evolutifs_systématique. Masson et Cie.8 : 52-65
Ø Atherton J.,C.Rudich J. (1986). The tomato crop. A
scientific basis for improvement.2: 142-144.
Ø Ahmet S.(2003).Etude phytochimique et des
activités biologiques de Balanites aegyptica ( Balanitaceae)
.Thèse pharmacie banak .117.
Ø A.V.Raol.G.(2007).Carténoids and Human Health
.Pharmacoligical research.55:207-216.
Ø Afnor., (1982). Recueil de normes
françaises des produits dérivés des fruits et
légumes jus de fruits. Ed. AFNOR : 325.
Ø Amiour S. (2009). Etude quantitative des composes
phénoliques des extraits de grenade et evaluation in vitro de leur
activité biologique, mémoire de magister en biologie, centre
universitaire de batna.76-77
Ø Amarowicz R, Estrella I, Hernandez T, Robredo S,
Troszynska A, Kosinska A, Pegg R.( 2010) . Free radicals-scavenging capacity:
antioxidant activity and phenolic composition of green lentil (Lens
culinaris); Food Chemistry 121; Ed: ELSEVIER.705-711.
B :
Ø Bauer S., Schulte E.Thier H. P. (2004). Composition
of the surface wax from tomato-II.Quantification of the components at the ripe
red stage and during ripening. European Food Research and Technology 2195:
487-491.
Ø Bazzano L. A. (2008). Epidemiologic evidence for the
effect of fruit and vegetables on cardiovascular diseases, diabetes and
obesity. Improving the health-promoting properties of fruit and vegetable
products. Tomas-Barberan, F. A.Gil, M. I.Cambridge, UK. New York, USA, Woodhead
publishing limited CRC press: 119-144.
Ø Bell-Lelong D. A., Cusumano J. C., Meyer K.Chapple C.
(1997). Cinnamate-4-hydroxylase expression in arabidopsis. Regulation in
response to development and the environment. Plant Physiology 113: 729-738.
Ø Barrett D M , Garcia E, Wayne JE(1998).Textural
modification of processing tomatoes.CRC Critical Reviews in food science and
nutrition 38:17-258.
Ø Barker H, Seaton R, Robinson
A. (1997). Internal and external photoprotection in developing leaves
of the CAM plant Cotyledon orbiculata. Plant, Cell and
Environment .20: 617-624.
Ø Blanc D. (1986). "The influence of cultural practices
on the quality of production in protected cultivation with special references
to tomato production." Acta Horticulturae. 191: 85-98.
Ø Besançon P. (2000). Effets
bénéfiques pour la santé des fruits et des légumes.
Alimentation méditerranéenne et santé : actualité
et perspectives. Montpellier, John libbey. 99-108.
Ø Benakmoum, A., Abbedou, S., Ammouche, A., Panagiotis,
K., Dimitrios, G (2008).
Valorisation of low quality edible oil with tomato peel waste.
Food Chemistry 110 :684-690.
Ø Bravo L (1998). Polyphenols: chemistry, dietary,
sources, metabolism and
nutritional significance, Nutr.Rev.56: 317-333.
Ø Brouillard, R., Figrvire, P., El habiri, M., and
Dangles, O. (1997). Molecular interaction of phenolic compounds in relation to
the color of fruit and vegetables. In : les polyphénols en
agroalimentaire. Sarni-Manchado, P; Cheynier, V. 2006. Tec et Doc
Lavoisier-Paris. 125-145.
Ø Boss.I.P.L. (2002). Etudes des activités
bilogiques fagara xanthoxyloides LAM (Rutaceae).Thèse de Pharmacie,
Bamako. 133.
Ø Boukhiar A. (2009). Analyse du processus traditionnel
d'obtention du vinaigre de dattes tel qu'appliqué au sud
Algérie : essai d'optimisation. Mémoire de magistère,
centre universitaire de Boumerdes. 45-52.
Ø Botsglon N,Papageorgeogious G, Nikolakakis I, Florou
P, Giannenas I, Dotas V, Sinapis E.(2004). Effect of dietary dried tomato pulp
on oxidative stability of japenese quail meat.J.Agric.Food chem..Vol 52.10.
C :
Ø Cavina M (1999) ; Investigation phytochimique
de trois plantes indonésiennes au propriété antioxydante
et anti radicalaire : « Tinospora crispa (Menispermaceae),
Merremia emerginata ( Convolvulaceae) et Orpheaen neandra
(Annonnanceae).Thèse de Doctorat. université de
l'indonésie. 10-19.
Ø Chanforan C (2010) ; Stabilité de
microconstituants de la tomate ( composés phénolique,
carténoide, vitamine C et E) au cours des procédés de
transformation :études en systèmes modèles mis en
point d'un modèle stoechio-cinétique et validation pour
l'étape unitaire de préparation de sauce tomate . Thèse
doctorale. 54-68 ,84-88.
Ø Cieslik E., Greda A., Adamus W. ( 2006). Contents of
polyphenols in fruit and vegetables.Food Chemistry, 94: 135-142.
Ø Carrara S., Pardossi A., Soldatini G. F., Tognoni
F.Guidi L. (2001). "Photosynthetic activity of ripening tomato fruit."
Photosynthetica .1: 75-78.
Ø Causse M, Saliba-Colombani V, Lesschaeve I, Buret M
(2001). Genetic analysis of organoleptic quality in fresh market tomato. 2.
Mapping QTLs for sensory attributes. Theoretical and Applied Genetics 102:
273-283.
Ø Cheynier V.Sarni-Manchado P (2006). Structures
phénoliques et goût. Les polyphénols en agroalimentaire.
Lavoisier: 398.
D :
Ø Daels rakotoarison D. (1999). Extraits
phénoliques d'aubépine, de cola et
d'églantier.Thèse de doctorat, université de Lille-II,
France.
Ø De Broglie L., A.Guéroult D. (2005). Tomates
d'hier et d'aujourd'hui. Lavoisier.15-20.
Ø Desjardin Y (2008). Physiological and ecological
functions and biosynthesis of healthpromoting compounds in fruit and
vegetables. Improving the health-promoting properties of fruit and vegetable
products. Tomas-Barberan, F. A.Gil, M. I.Cambridge, UK. New York, USA, Woodhead
publishing limited CRC press:201-247.
Ø Davies JN, Hobson GE. 1981. The constituents of tomato
fruit - the influence of environment, nutrition, and genotype. CRC Critical
Reviews in Food Science and Nutrition 15: 205-280.
Ø Dicko, MH., Gruppen, H., Traoré, A.S., Alphons,
G.J., Willem, J.H., and Berkel, V.2006. Phenolic compounds and related enzymes
as determinants of sorghum for food use.Biotechnology and Molecular Biology
Review.1: 21-38
Ø Djeridane A, yousfi M, nagjemi B, boutassouna D, stocker
P, vidal N. (2006). Antioxidant activity of some algian medicinal plants
extracts containing phenolic compound, food chemistry.97 : 654-660.
Ø Dos-Santos P J, Brillouet J M, Cheynier V,
Moutounet M.(1996). Detection and partial characterization of new
anthocyanin-derived pigments in wine. J. Sci. food Agric.21 :35-37
E :
Ø Ekoumou C.(2003). Etude phytochimique et
pharmacologique de cinq recettes traditionnelle utilisés dans le
traitement des infections Urinaire et la Cystite. Thèse Pharmacie,
Bamako, 145.
F :
Ø FAO (2008). L'actualité agricole en
Méditerranée. Ed. CIHEAM .33 .
Ø Feinbaum R. L.Ausubel F. M (1988). "Transcriptional
regulation of the A
rabidopsis thaliana chalcone synthase gene." Molecular and
Cellular Ciology: 1985-1992.
Ø Fleuriet A.Macheix J. (1981)."Quinyl ester and
glucose derivatives of hydroxycinnamic acids during growth and ripening of
tomato fruit." Phytochemistry 20: 667-671.
Ø Fleuriet, Macheix (1990). le brunissement
enzymatique et la qualité des fruits. In la maîtrise de la
qualité des fruits frais; 9éme colloque sur les recherches
fruitées. INRA, In: Les polyphénols en agroalimentaire.
Sarni-Manchado, P; Cheynier, V. 2006. Tec et Doc. Lavoisier-Paris. 249-258.
Ø Flores F. B., Oosterhaven J., Martinez-Madrid M.
C.Romojaro F (2005). "Possible regulatory role of phenylalanine ammonia-lyase
in the production of anthocyanins in asparagus (Asparagus officinalis L)."
Journal of the Science of Food and Agriculture 85: 925-930.
Ø Franceschini P (1994) ; La peau et son
vieillissement, Ed .Flammarion Dominos,
Paris, 125.
G :
Ø Gautier H., Diakou-Verdin V., Benard C., Pfeiffer
F., Reich M., Buret M., Bourgaud F., Poëssel J. L., Caris-Veyrat
C.Génard M. (2008). "How does tomato quality (sugar, acid and
nutritional quality) vary with ripening stage, temperature and
irradiance?"Journal of Agricultural and Food Chemistry 56: 1241-1250.
Ø Giovannucci E (1999). "Tomatoes, tomato-based
products, lycopene, and cancer : review of the epidemiologic literature" .
Journal of the national cancer institute 91: 317-331.
Ø Giovannucci E (2007). "Does prostate-specific
antigen screening influence the results of studies of tomatoes, lycopene, and
prostate cancer risk?" Journal of the National Cancer Institute 99:
1060-1062.
Ø Georgelis N, Scott JW, Baldwin EA.( 2006). Inheritance
of high sugars from tomato accession PI 270248 and environmental variation
between seasons. Journal of the American Society for Horticultural Science
131:41-45.
Ø Gould K. S.Lister C. (2006). Flavonoïd
functions in plants. Flavonoids: Chemistry,biochemistry and applications.
Andersen, O. M.Markham, K. R., CRC Press. 8: 397441.
Ø Grasselly D., Navez B.Letard M (2000). Tomate, pour
un produit de qualité. Lavoisier. 25-35.
Ø Guignard, J. ( 2000). Biochimie végétal
. 2éme edition Dunod. 188.
Ø Guichard S (1999). Flux hydriques, croissance et
qualité du fruit de tomate ( Lycopersicon esculentum
Mill.) en conditions estivales sous serre, Université aix Marseille III:
118.
Ø Gartner . C, Stahl.W, Sies.H( 1997) ; Lycopen
is more bioavailable from tomato paste than from fresh tomatoes
.Am.J.Clin.Nutri.66-116, 116-122.
Ø Goodon B. (1997). Guide pratique d'analyse dans les
industries des céréales.Tec.et Doc .346-354.
H :
Ø Haddadi.H (2005). « Détermination
del'activité antioxydante de quelques fruits. Mémoire de
magister.Université de Béjaia :76.
Ø Haukioja E., Ossipov V., Koricheva J., Honkanen T.,
Larsson S.Lempa K (1998). "Biosynthetic origin of carbon-based secondary
compounds: cause of variable responses of woody plants to fertilization?"
Chemoecology 8: 133-139.
Ø Heim K.E., Tagliaferro A.R., et Bobilya D.J. (2002)
Flavonoid antioxidants:chemistry, metabolism and structure-activity
relationship; Journal. Nutr. Biochem. 13: 572-584.
Ø Hollman P. C. H (2001). "Evidence foe health benefits
of plant phenols local or systemic effects?" Journal of the science of Food
and agriculture 81: 842-852.
Ø Hunt G., Baker E. A (1980). "Phenolic constituents of
tomato fruit cuticles."
Phytochemistry .7: 1415-1419.
I :
Ø Ilkay T., Aziz E. (2011). «Brix degree and
sorbitol/xylitol level of anthntic pomegranate (Punica gramatum) juice. Food
Chemistry 127: 1404-1407.
J:
Ø James A. (1980).» Plumbing : Installation and
design.Resto Publishing Company.Sci.of fluids 6: 26-152.
Ø Johnson K. S . (2005). "Plant phenolics as radical
scavengers in the context of insect (Manduca sexta) hemolymph and midgut
fluid." Journal of Agricultural and Food Chemistry 53: 10120-10126
Ø Johnson K. S.Felton G. W (2001). "Plant phenolics as
dietary antioxidants for herbivorous insects: a test with genetically modified
tobacco." Journal of Chemical Ecology 27: 2579-2597.
Ø Judd W. S., Cambell C S., A. K. E.P S (2002).
Botanique Systématique Une Perspective Phylogénétique. De
Boeck Université.54-65
Ø Jeong S.M., Kim S.Y, Kim D.R, Jo S.C, Nam K.C, Ahn D.U,
Lee S.C.(2004). Effects of heat treatment on the antioxidant activity of
extracts from citrus peels. Journal of Agriculture and Food Chemistry 52:
3389-3393.
K :
Ø Kaluzny-Pinon L., Letard M.Zambujo C (2001). "La
tomate se concentre sur le gout". Culture Légumière 61: 25-31.
Ø Kavanaugh C. J., Trumbo P. R.Ellwood K. C . (2007).
"The U.S. food and drug
administration's evidence-based review for qualified health
claims: Tomatoes,
lycopene, and cancer." Journal of the National Cancer
Institute 99 : 1074-1085.
Ø Khelil A., Menu T.Ricard B (2007). "Adaptative
response to salt involving carbohydrate metabolism in leaves of a
salt-sensitive tomato cultivar." Plant Physiology and Biochemistry 45:
551-559.
Ø Kozukue N., Han J., Lee K.Friedman M (2004).
"Dehydrotomatine and alpha -tomatinecontent in tomato fruits and vegetative
plant tissues." Journal of Agricultural and Food Chemistry 7: 2079-2083.
Ø Krause M.Galensa R (1992). "Bestimmung von naringenin
und naringenin-chalkon intomatenschalen mit RP-HPLC nach festphasenextraktion."
Zeitschrift fur Lebensmittel Untersuchung und Forschung 194: 29-32.
Ø Koricheva J., Larsson S., Haukioja E.Keinanen M
(1998). "Regulation of woody plansecondary metabolism by resource availability:
hypothesis testing by means of metaanalysis.". Oikos 83: 212-226.
Ø Krinsky N.I (1989). «Antioxydant functions of
cartenoids free radic».biol Med 6:35-167.
L :
Ø Laterrot Henri (1998). la tomate : Origine,
diversité, creation, Variétal, Lycopersicon esculentum,
Classification des espèces, société botanique de
Vanclus,Bull soc.Bot.Vancluse .INRA, Agronomic : 4-5.
Ø Lapornik B, Prosek M, Wandra A. (2005). Comparaison
of extracts prepare from plant by product using different solvent and
extractive.Journal of food engineering.71:2.214-222.
Ø Lahmari N, Fahlal D et Azani I.(2012). Influence des
methodes de séchage sur la qualité des tomates
séchées. Thèse de magistère.Laboratoire science des
aliments, université Hadj lakhdar, Batna.
Ø Lee. A , Thurnham.D.I Chopra.M (2000). Consumption of
Tomato products with olive oil but not sunflower oil increase the antioxidant
activity of plasma.Free Radic, Biol.med .10: 1051-1055.
Ø Le Marchand L & Al (1994). A pilot study
on the use of plasma Cartenoid and Ascorbic Acid as Markers of compliance to
high fruit and vegetable dietary intervention. Cancer epidémiol
biomarkers . 3 : 51-245.
Ø Le Perchec (1994) ; Les molécules de la
beauté, de l'hygiène et de la protection. Ed Nathan,
Paris.142.
Ø Leyva A., Jarillo J. A., Salinas J.Martinez-Zapater
J. M (1995). "Low temperature inducesthe accumulation of Phenylalanine
Ammonia-Lyase and Chalcone Synthase mRNAsof Arabidopsis thaliana in a
light-dependent manner." Plant Physiology 108: 39-46.
Ø Liu R. H . (2004). Potential synergy of
phytochemicals in cancer prevention: mechanismaction. International Research
Conference on Food, Nutrition, and CanWashington : 15-16.
Ø Lattanzio V, Cardinah A, Palmier S .1994. The role of
phenolics in the post harvest
physiology of fruits and vegetables: browniong reaction and
fingal disease Ital. J Food sci, 6: 3-22.
Ø Li H-B. , Wong C-C., Cheng K-W., Feng C.(2008) .
Antioxidant properties in vitro and total phenolic contents in methanol
extracts from medicinal plants.
Lebensmittel- Wissenschaft and Technology, 41 :
385-390.
M :
Ø Macheix J. J., Fleuriet A.Jay-Allemand C (2005). Les
composés phénoliques des végétaux : Un exemple de
métabolites secondaires d'importance économique .Bio ed.
54-65.
Ø MADR . ( 2009). Ministère de l'Agriculture et
du Développement Rural , Direction des Statistiques.62.
Ø Martin A et Mohand A. (2010). Valorisation de
résidus de transformation industrielles des tomates. Mémoire
ingénieur agronome, science alimentaire, université Saad dahleb
de Blida.
Ø Mehdi Ghiafeh, Davidia P, Vijayanands K, Ramana
.(2006). Effect of different pretreatments and deshydratation methods on
quality characteristics and storage stability of tomato powder.LWT.
40:1832-1840.
Ø Mikanowski L.Mikanowski P .(1999). Tomate. Biol ED.
62-65.
Ø Mieyal JJ.(1978). Mecanism of enzyme like reaction
involving human hemoglobin.Biorganic chemistry.Vol IV,Van Tamelen.Acad.Press,
New York. 315-348.
Ø Mittelstraß K., Treutter D., Pleßl M.,
Heller W., Elstner E. F.Heiser L. (2006). "Modification of primary and
secondary metabolism of potato plants by nitrogen application differentially
affects resistance to Phytophtora infestans and Alternaria
solani." Plant Biology 8: 653-661.
Ø Moco S., Bino R. J., Vorst O., Verhoeven H. A., De
Groot J., Van Beek T. A., Vervoort J.DeVos C. H. R. (2006). "A liquid
chromatography-mass spectrometry-based metabolomedatabase for tomato." Plant
Physiology 141:1205-1218.
Ø Moco S., Capanoglu E., Tikunov Y., Bino R. J.,
Boyacioglu D., Hall R. D., Vervoort J.De Vos C. H. R. (2007). "Tissue
specialization at the metabolite level is perceived during the development of
tomato fruit." Journal of Experimental Botany 58: 41-314-146.
Ø Mortain-Bertrand A., Stammitti L., Telef N.,
Colardelle P., Brouquisse R., Rolin D.Gallusci P (2008). "Effects of exogenous
glucose on carotenoid accumulation in tomato leaves." Physiologia Plantarum
134: 246-256.
N :
Ø Navarro - Gonzalez I, Garcia - Valverde V, Garcia -
Alonso J, Jesus - Periago M.(2011). Chemical profile, functional and
antioxidant properties of tomato peel fiber. J. foods.10-101.
O :
Ø Okanlawon S, Ibrahim M, Oyebani A.(2002). Effect of
predrying treatment on the storage of dried tomato.Tropical science.40-42.
P :
Ø Pecaut P.Philouze J (1968). "Les
variétés de tomate cultivées en France.PHM 87:
49-59-73.
Ø Penuelas J.Estiarte M. (1998). "Can elevated CO2
affect secondary metabolism andecosystem function?" Trends in Ecology &
Evolution 13: 20-24.
R :
Ø Ramandeep.K,Toor, Geoffrey.P. Savage( 2005).
Antioxidant activity in different fraction of tomatoes. Food research
international 38:487-494.
Ø
Rao.A.v (2006). Lycopene Content of Tomato Products: Its Stability,
Bioavailability and In VivoAntioxidant Properties. Food and nutrition
research.10:1016-1043.
Ø Raffo A., Leonardi C., Fogliano V., Ambrosino P.,
Salucci M., Gennaro L., Bugianesi R.,Giuffrida F.Quaglia G(2002). "Nutritional
value of cherry tomatoes (Lycopersicumesculentum Cv Naomi F1) harvested at
different ripening stages." Journal of Agricultural and Food Chemistry .22:
6550-6556.
Ø Raffo A., La Malfa G., Fogliano V., Maiani G.Quaglia
G. (2006). "Seasonal variations in antioxidant components of cherry tomatoes."
Journal of Food Composition and Analysis 19: 11-19.
Ø Renaud V. (2003). Tous les légumes courants,
rares ou méconnus cultivables sous nosclimats. 49 :549-565
Ø Renaud V. (2006). Les tomates qui ont du goût,
Eugen Ulmer, Paris. 19: 11-19.
Ø Reynes M, Bouabidi H, Piombo G, Risterucci A.(1994).
Caractérisation des principales variétés de dattes
cultivée dans la région du djérid en tunisie.Journal of
fruits.Vol 49. 289-298.
Ø Rivero R. M., Ruiz J. M., Garcia P. C., Lopez-Lefebre
L. R., Sanchez E.Romero L. (2001)."Resistance to cold and heat stress:
accumulation of phenolic compounds in tomato and watermelon plants." Plant
Science 160: 315-321.
Ø Ribéreau-Gayon P.(1968). Les composés
phénoliques des végétaux. Ed. Dunod Paris : 254.
Ø Rozzi N, Singh R, Vierling R et Warkins B.(2002).
Supercritical fluid extraction of lycopène from Tomato processind by
products. Journal of Agricultral and Food chemistry.50: 2638-2643.
S :
Ø Sarni-Manchado, P ; Cheynier, V(2006).
les polyphenols en agroalimentaire, Tec et Doc Lavoisier-Paris. 10:
31-32.
Ø Sawa T., Nakao M., Akaike T., Ono K.Maeda H. (1999).
"Alkylperoxyl radical-scavenging activity of various flavonoids and other
phenolic compounds : implications for the anti-tumor-protector effect of
vegetales." Journal of Agricultural and Food Chemistry 47: 397-402.
Ø Scalbert A., Manach C., Morand C.,
Rémésy C.Jiménez L. (2005). "Dietary polyphenols and the
prevention of diseases." Critical Reviews in Food Science and Nutrition
45(4):287-306.
Ø Shahidi f., Naczk m.(2004). Extraction and analysis of
phenolics in food; Journal of Chromatography A 1054; Ed: ELSEVIER. 95-111.
Ø Sharma S, Le Maguer M.(1996). Lycopene in tomatoes and
tomato pulp fractions.Ital.J.Food.SCi.2:107-113.
Ø Singh M.Ramassamy C. (2008). Beneficial effects of
phenolic compounds from fruit andvegetables in neurodegenerative diseases.
Improving the health-promoting propertiesof fruit and vegetable products.
Tomas-Barberan, F. A.Gil, M. I. Cambridge, UK .New York, USA, Woodhead
publishing limited CRC press: 145-181.
Ø Singleton VL.,Orthofer R.,Lamuela-Raventos . (1999).
«Analysis of total phenols and other oxidants substrates and antioxidants
by means of Folin-Ciocalteu reagent.Methods Enzymol 299: 152-178.
Ø Slimestad R.Verheul M. J. (2005). "Seasonal variation
in the level of plant constituents in greenhouse production of cherry
tomatoes." Journal of Agricultural and Food Chemistry 53: 3114-3119.
Ø Soto-Zamora G., Yahia E. M., Brecht J. K.Gerdena A.
(2004). "Effects of the post harvested hot air treatments on the quality and
antioxidant levels in tomato fruit." Scientia Horticulturae 84: 284-296.
Ø Stewart A. J., Bozonnet S., Muller W., Jenkins G. I.,
Lean M. E. J.Crozier A. (2000)."Occurence of flavonols in tomatoes and
tomato-based products." Journal of
Agricultural and Food Chemistry 48: 2663-2669.
Ø Stahl & al .(2000) . Cartenoids and
Cartenoids plus Vit E Protect against ultraviolet light-induced erythema in
humans.Am.J.Clin.Nutri . 71: 795-798.
Ø Steptoe .A & al .(2003). Behavioural
counseling to increase consumption of fruit and vegetables in low income adults
: randomised trail.BMJ. 61,326,855.
Ø Snoussi sid Ahmed (2010). Etude de base sur la tomate
en Algérie Rapport de mission : 5-10, 34-36.
Ø Siddhuraju P., Becker K. (2007). The antioxidant and
free radical scavenging activities of processed cowpea (Vigna unguiculata (L.)
Walp.) seed extracts.
Food Chemistry, 101: 10-19.
T :
Ø Tomas-Barberan F. A.Espin J. C. (2001). "Phenolic
compounds and related enzymes as determinants of quality in fruits and
vegetables." Journal of the Science of Food and agriculture 81: 853-876.
Ø Toor R. K., Savage G. P.Heeb A. (2006). "Influence of
different types of fertilisers on the major antioxidant components of
tomatoes." Journal of Food Composition and Analysis 19: 20-27.
Ø Toor R, Savage G.(2005). Antioxidant activity in
different fraction of tomatoes. Food research International.38:487-497.
Ø Thompson K, Marshall M, Sims C, Wei C, Sargent S,
Scott J.(2000). Cultivar, maturity and heat treatment on lycopène
content in tomatoes .food.Sci.65:791-795.
Ø Treutter D. (2006). "Significance of flavonoids in
plant resistance: a review." Environment and Chemistry Letter 4: 147-157.
V :
Ø Vermerris W. et Nicholson R.(2006). Phenolic compound
chemistry; Ed: Springer:1-70.
W:
Ø Walton N. J.Brown D. E. (1999). Chemivals from
plants, Perspectives on secondary products,World Scientific.56-66
Ø Wang S. Y., Bunce J. A.Maas J. L. (2003). "Elevated
carbon dioxide increases contents of antioxidant compounds in field-grown
strawberries." Journal of Agricultural and Food Chemistry 51: 4315-4320.
Ø Wilkens R. T., Spoerke J. M.Stamp N. E. (1996).
"Differential responses of growth and two soluble phenolics of tomato to
resource availability." Ecology 77: 247-258.
Ø Winkel B. S. J. (2004). "Metabolic channeling in
plants." Annual Review of Plant Biology 55:85-107.
Y :
Ø Yefsah - Idres.A (2007) ; Biodisponibilité et
incidence Physico-Chimique chez le Rat .Thèse Magistère.INA .El
Harrach.Alger. 7-14.
Ø YILDIRIM A., MAVI A. et KARA A. A.(2001).
Determination of antioxidant and antimicrobial activities of Rumex crispus
L. extracts; Journal of Agricultural and Food Chemistry 49: 411-420.
Z :
Ø Zhishen J, Mengcheng T, Jianming W (1999). Research
on antioxidant activity of flavonoids from natural materials. Food Chem. 64:
555-559.
Ø Zidani Sofiane.(2009). Valorisation des pelures de
tomate séchées en vue de leur incorporation dans la margarine.
Thèse Doctorat.
Ø Zino .S & Al (1997). Randomised
Controled trial of effect of fruit and vegetable consumption on plasma
concentration of lipids and antioxidant.BMJ. 91:314-1787.
|