Abdelhaq EH, Labuza TP. (1987) Air drying characteristics of apricots. J Food Sci 52:342-345.
Astrog, P. (1997) Food carotenoid and cancer prevention: An overview of current research. Trends in Food Sci. Technol. 8: 406-413.
Auroma, O. I. (1994) Nutrition and health aspects of free radicals and antioxidants. Food Chem. Toxic. 32: 671-683.
Barclay, L.R.C., Artz, J.D., and Mowat, J.J. (1995) Partitioning and antioxidant action of the water-soluble antioxidant, Trolox, between the aqueous and lipid phases of phosphatidylcholine membranes: 14C tracer and product studies. Biochimica et Biophysica Acta-Biomembranes. 1237: 77-85.
Burda, S., and W. Oleszek (2001) Antioxidant and antiradical activiyes of flavonoids. J. Agr. Food Chem. 49: 2774-2779.
Carballo, J., Barreo, G., and Jimenez Colmenero, J. (1995) Starch and egg white : Infuence on properties of bologna sausage as related to fat content. J. Food Sci. 60:673-677.
Chen, Z. Y., P. T. Chan, K. Y. Ho, K. P. Fung, and J. Wang (1999) Antioxidant activity of natural flavonoids is governed by number and location of their aromatic hydroxyl groups. Chem. Phys. Lipids 79: 157-163.
Crean DE. (1969) A study of the consistency of tomato juice as influenced by pH and cell wall components. Ph.D. Dissertation at Ohio State Univ., Columbus.
Dincer I. (1996) Sun drying of sultana grapes . Drying Technol 14:1827-1838.
Doymaz I, Pala M. (2002a) The effects of dipping pretreatments on airdrying rates of the seedless grapes . J. Food Eng 52:413-417.
Ertekin C, Yaldiz O. (2004) Drying of eggplant and selection of a suitable thin layer drying model. J Eng 63:349-359.
Eunice, N., Marete, J., Christophe, J., and Dolores, O. (2009) Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium) extracts. Food Chemistry 117: 226-231.
Fang, Y. Z., Yang, S., and Wu,G. (2002) Free radicals, antioxidants, and nutrition. Nutrition 18: 872-879.
Frankel, E. N., S. W. Huang, and R. Aeschbach (1997) Antioxidant activity of green teas in different lipid systems. J. Am. Oil Chem. Soc. 74:1309-1315.
Gould WV. (1983)Tomato production , processing and quality evaluation. Second Edition .The AVI publishing Co., U.S.A.
Guo, C., J. Yang, J. Wei, Y. Li, J. Xu, and Y. Jiang (2003) Antioxidant
activities of peel , pulp and seed fractions of common fruits as determind by FRAP assay. Nutr. Res. 23:1719-1726.
Halliwell, B., Murcia, M. A., Chirico, S., and Aruoma, O. I. (1995) Free radical and antioxidants in food and in vivo: What they do and how to work. Crit. Rev. Food Sci. Nutr. 35: 7-20.
Heber, D., Qing-Yi, L. (2002) Overview of mechanisms of action of lycopene. Exp Biol Med. 227: 920-923.
Hopia, A. I., S. W. Huang, K. Schwarz, J. B. German, and E. N. Frankel (1996) Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosoci acid with and without α-tocopherol. J. Agr. Food Chem. 44: 2030-2036.
Huang, S. W., and E. N. Frankel (1997) Antioxidant activity of tea catechins in different lipid systems. J. Agr. Food Chem. 45: 3033-3038.
Karathanos VT, Belessiotis VG. (1997) Sun and artificial air drying kinetics of some agricultural products. J Food Eng 31:35-46.
Karathanos, V.T. Karanikolas, T. Kastaropoulos, A.E. and Saravacos, G.D. (1995) Non enzymatic browning in air-drying of washed raisins. In ”Food flavor-Generation, analysis, and process influence” New York, Elsevier. pp. 1057-1064.
Karel, N., Anglea, S., Buera, M., Karmas, R., Levi, G. & Roos, Y. (1994) Stability-related transitions of amorphous foods. Thermochimica Acta, 246,249-269.
Khokhar, S. and Magnusdottir, S.G.M. (2002) Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J. Agric. Food Chem. 50: 565-570.
Kashaninejad M, Tabil LG. (2004) Drying characeteristics of pursluse (Portuaca Oleraceae L.). Drying Technol 22:2183-2200.
Kaur, C. and Kapoor, H. C. (2001) Antioxidants in fruits and vegetables-the millennium’s health. Int. J. Food Sci. Technol. 36: 703-725.
Klein, B. P., and A. C. Kurilich (2000) Processing effects on dietary
antioxidants from plant food. HortScience 35:580-584.
Klim M, Nagy S. (1988) An improved method to determine nonenzymatic browing in citrus juices. J Agric Food Chem 36：1271-1274.
Kostaropoulos AE, Saravacos GD. (1995) Microwave pre-treatment for sun-dried raisins. J Food Sci 60:344-347.
Kurechi, T., Kikugawa, K. and Kato, T. (1980) Studies on the antioxidant. XIII. Hydrogen donating capability of antioxidants to 2,2-diphenyl-1-picrylhydrazyl. Chem. Pharm. Bull. 28:2089-2093.
Leistner, L., L. G. Gorris. (1995) Food preservation by hurdle technology. Trends Food Sci. Technol. 6(2):41-46.
Letter. (1992) An American project on intermediate moisture foods and combined methods technology. Food Res. Int. 25:159-165.
Li, H., Tyndale, S. T., Heath, D. D., Letcher, R. J. (2005) Determination of carotenoids and all-trans-retinol in fish eggs by liquid chromatography-electrospray ionization-tandem mass spectrometry. J hromatogr B. 816: 49-56.
Lii, C.K., Hung, C.N. ( 1997) Protein thiol modifications of human red blood 75 cells treated with t-butyl hydroperoxide. Biochimica et Biophysica Acta. 1336(2): 147-56.
Madamba PS, Driscoll RH, Buckle KA. (1996) The thin-layer drying characteristics of garlic slices. J Food Eng.29:75-97.
Madhavi, D. L., Deshpande, S. S., and Salunkhe, D. K. (1995) Food antioxidants: technological, toxicological, and health perspectives. Marcel Dekker, Inc.New Youk. 489.
McBride RL. (1988) Percerption of taste mixture by experienced and novice assessors. J Sensory Studies 3:237-248.
Meilgaard M, Civille GV, Carr BT. (1991) Sensory evaluation techniques. 2nd ed. USA: CRC.
Miladi S, Gould WA, Clements RL. (1969) Heat processing effect of starch sugars, proteins, amino acids of tomato juice.Food Technol 14: 91:93.
Miller, A.L. (1996) Antioxidant flavonoids: structure, function and clinical usage.Alternative Medicine Review 1: 103-111.
Miller, N.J. and Rice-Evans, C.A. (1996) The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry 60: 331-337.
Millqvist-Fureby, A., Malmaten, M., and Bergenstahl B. (1999) Spray-drying of trypsin - surface characterization and activity preservation. International Journal of Pharmaceutics, 188: 243-253.
Mortensen, A. and Skibsted, L. (1997) Importance of carotenoid structure in related scavenging reactions. J. Agric. Food Chem. 45: 2970-2977.
Moskowitz HR and Chandler JW. (1978) Consumer perceptions, attitudes and trade-offs regarding flavor and other product characteristics. Food Technol 32(11):34-37.
Ou, B., D. Huang, M. Hampsch-Woodill, J. A. Flanagan, and E. K. Deemer (2002) Analysis of antioxidant activities of common vegetablesemploying oxygen radical absorbance capacity (ORAC) and ferricreducing antioxidant power (FRAP) assays: a comparative study. J. Agric.Food Chem. 50:3122-3128.
Pala M, Mahmutoglu T, Saygi B. (1996) Effects of pretreatments on the quality of open-air and solar dried apricots. Nahrung 40:137-141.
Prior, R.L. and Cao, G. (1999) In vivo total antioxidant capacity: comparison of different analytical methods. Free Radical Biology & Medicine 27: 1173-1181.
Rafael L, Francisco A.T., Federico F.(2004) Lettuce and chicory byproducts as a source of antioxidant phenolic extracts. J. Agric. Food Chme. 52:5109-5116.
Rahman MS, Lamb J. (1990) Osmotic dehydration of pineapple. J. Food Sci Technol 27:150-152.
Raouza GS and Saravacos GD. (1986) Solar drying of raisins.Drying Technol 4:643-649.
Rouseff, R. and Nagy, S. (1994) Health and nutrition benefits of citrus fruit components. Food Technol. 48: 125-139.
Satue, M. T., S. W. Huang, and E. N. Frankel (1995) Effect of natural antioxidants in virgin olive oil on oxidative stability of refined, bleached, and deodorized olive oil. J. Am. Oil Chem. Soc. 72: 1131-1137.
Schlesier, K., M. Harwat, V. Böhm, and R. Bistsch (2002) Assessment of
antioxidant activity by using different in vitro methods. Free Radic. Res.36(2):177-187.
Schwarz, K., S. W. Huang, J. B. German, B. Tiersch, J. Hartmann, and E. N.Frankel (2000) Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. J. Agr. Food Chem. 48: 4874-4822.
Shi J, Le Maguer M. (1999) Stability of lycopene bioactivity in tomato dehydration.Processing of Industrial Application , Valencia, Spain.
Shih-Tsung, Wang., Jyh-Huang, Kuo., Rong-Ghi, R. (1996) Toxicology letters. 89: 91-98.
Singleton, V.I. and Rossi, J.A. (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotingsticacid reagent. Am. J. Enol. Vitic. 16: 144-153.
Singleton, V.L. Trousdale, E. and Zaya, J. (1985) One reason sun-dried raisins brown so much. American J. Ecology & Viticulture. 36(2), 111-113.
Singh, S., S. Sinha, R. Saxena, K. Pandey, and K. Bhatt (2004) Translocation of metals and its effects in the tomato plants grown on various amendments of tannery waste: evidence for involvement of antioxidants.Chemosphere 57: 91-99.
Skerget, M., P. Kotnik, M. Hadolin, A. R. Hras, M. Simonic, and Z. Knez (2005) Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89: 191-198.
Somogyi LP and Luh BS. (1986) Commercial fruit processing. Second Edition. JG Woodroof. p353-437.
Soong, Y. Y., and P. J. Barlow (2004) Antioxidant activity and phenolic content of selected fruit seeds. Food Chem. 88: 411-417.
Spigno, G. and Faveri D.M.D. (2007) Antioxidants from grape stalks and marc:Influence of extraction procedure on yield, purity and antioxidant power of the extracts. Journal of Food Engineering. 78: 793-801.
Tang C, Heymann H, Hsieh FH. (2000) Alternatives to data averaging of consumer preference data. Food Qual Prefer 11:99-104.
Temple, A. J. (2000) Antioxidants and disease : more questions than answers. Nutr. Res. 20: 449-459.
Waldron K, Smith AC, Parr AJ, Ng A, Parker ML. (1997) New approaches to understanding and controlling cell separation in relation to fruit and vegetable texture. Trends in Food Science and Technology. 8: 213-221.
Weitz DA, Luque EA, Piacentini RD.(1990) Solar drying simulation of prunes arranged in thin layers. Drying Technol 8:287-303.
王仁晃、王仕賢、林棟棎、謝明憲、林滄澤、趙秀淓、陳正次 (2003) 紅色小果番茄新品種台南亞蔬11 號之育成。台南區農業改良場研究彙報42:23-31。
王世賢、劉依昌 (1998) 小果番茄。台南區農業改良場。特刊第2 號。
王家仁 (1977) 果乾加工原理及方法。食品工業 9(4):22。
王德男、王武彰 (1993) 認識高台灣品質水果，豐年叢書，台北，台灣。
牟增榮、劉世雄 (2001) 果脯果乾加工工藝與配方。科學技術文獻出版社。北京。
吳浩 (1997) 不同乾燥方式對於醃漬鳳梨品質之影響，國立屏東技術學院食品技術研究所碩士論文，pp. 12-27。吳寶芬、黃美華 (2003) 我國木瓜產業面臨的問題及因應措施。農政與農情。133：53-58。李明達 (2001) 蕃茄紅素分析和安定性的研究。輔仁大學食品營養學系碩士論文。
李桂琴、馬同鎖、仇之文、酆翀 (2003) 實用果脯加工工藝。中國農業出版社。北京。
汪復進、張志陽、李上發 (2004) 食品加工學(下)。新文京出版社。p18-7-18-10。
沈月新、王慥、陶寧萍、包海蓉 (2006) 食品保鮮儲藏手冊，p15-17
林明君 (2002) 新鮮及乾燥番茄甲醇萃取液之抗氧化性比較。大葉大學食品工程研究所碩士論文。彰化。林麗雲 (1991) 不同橘皮原料所製得陳皮香氣品質之比較，食品科學，18(3)：217-233。
邱健人 (1990) 食品乾燥，復文書局，p1-57。
洪士哲 (2001) 熬煮及浸漬製備蕃茄果乾質地特性之探討。國立屏東科技大學食品科學研究所碩士論文。屏東。洪滉祐 (1997) 龍眼乾燥特性之研究，農業機械學刊，6(1)：71-84。洪端良、歐陽孟欣、鄒箎生(1996)，以低溫低濕法乾燥蔬菜之研究，農特產品加工研討會專刊，345-351。
徐飛 (1998) 果膠物質在山楂產品加工中的作用及影響。飲料工業1(2):28-30。
區少梅 (1997) 食品官能品評學講義。國立中興大學出版組。台中市。
區少梅 (2003) 食品感官品評學及實習。華格那。台中市。
張克俊 (1988) 果品貯藏與加工。山東科學技術出版社。p146-156。
張和義 (2004) 櫻桃番茄優質高產栽培技術。金質出版社。北京。p 2-31。
張為憲 (1995) 食品化學。華香園出版社。p294。
張湘之、區少梅 (1996) 利用增量劑及人工甜味劑試製低鹽話梅之研究。中國農業化學會誌 34 (6):743-753。
陳文彬、洪昇利、林文進 (1999) 柿子乾燥過程顏色變化之研究，嘉義技術學院學報，66：43-56。陳正次、傅成美、劉依昌 (2002) 夏季耐熱小果番茄新品種「台南亞蔬六號」。番茄品種特性與栽培技術全輯。p11-18。陳玉舜 (1987) 包裝對烏梅及金柑果乾品質影響之探討。國立中興大學食品科學研究所碩士論文。台中市。陳彥甫 (2007) 蜜餞加工製程之探討。輔仁大學食品科學研究所碩士論文。台北縣。陳如茵、吳家駒、蔡美珠、錢明賽 ( 2000) 儲藏及熱加工對蕃茄抗氧化性之影響。台灣農業化學與食品科學，38(4)： 353-360。陳建生 (1988)滲透脫水乾燥與快速乾燥法。蔬果脫水及醃漬，p. 111-126，新竹市，台灣。
陳建生、張信彰、王家仁(1983)減糖果乾之加工、包裝及貯存食品工業發展研究所研究報告307 號。
陳展鵠 (1990) 談如何提昇國內乾燥技術能源，資源與環境期刊，29-34。
傅偉光、陳秀瑩、仇志強、陳景川 ( 1997) 台灣地區食品營養成分資料庫。行政院衛生署委辦，食品工業發展研究所編印，新竹市，台灣省，中華民國。
曾道一 (1992) 果乾製造業的現況與發展。食品工業 24 (6):08-16。潘仁健 (1992) 糖漬金柑乾燥之研究，宜蘭農工學報，5：43-59。蔡碧仁、謝裕淵、黃卓治 (2000) 糖類對糖漬洛神葵質地之影響。台灣農業化學與食品科學 38 (5):412-417。蔡禎輝、張勝發、葉國榮 (1992) 加熱乾燥技術簡介，電力電子技術雙月刊，49：1-19。蔡智鳴、王振、王楓華、史馨、曾盈、厲曙光 (2006) 深色果蔬食品中番茄紅素與β-胡蘿蔔素的HPLC測定。台灣農業化學與食品科學 38 (5):412-417。
鄭武燦 (2000) 台灣植物圖鑑。國立編譯館，台北。
鄧桂森、周山濤 (1985) 果品貯藏與加工。山海科學技術出版社。p186-194。
盧福明 (1997) 農產加工工程學，國立編譯館，p143-205。
蕭千祐 (2003) 免疫主角茄紅素。元氣齋出版社。
蕭明哲 (1998) 冷凍空調概論，全華科技圖書，10-38。
賴國楝 (1983) 果乾工業之現況及展望。食品工業 15 (9):7。
賴滋漢、金安兒、柯文慶 (1991) 食品加工學方法篇。精華出版社。p261-296。
謝江漢、鐘克修 (1992) 園產處理與加工。地景企業股份有限公司。p205-215。
謝昆霖 (2006) 番木瓜果實水萃取物之抗氧化能力研究。靜宜大學食品營養研究所碩士論文。台中。蘇文君 (2001) 以微波預熱增進蔬果滲透脫水乾燥效率之研究。大葉大學食品工程研究所碩士論文。彰化。