The quality of ketchups from the Czech Republic's market in terms of their physico-chemical properties by Pavel Diviš, Jiří Smilek, Jaromír Pořízka, Václav Štursa

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Benzoic acid concentration levels recovery in Ketchup and Sauce products available in local market. by Baghdad Science Journal

“…This research is dealing with five sample of tomato ketchup products available in local market that were respectively as follows: Hello-Baghdad Iraq, Tiffany-Abu Dhabi, Melody-Dubai, Baidar-Saudi Arabia, and Altunsa-Turkey. …”
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Canned beans in tomato sauce by 982 SIRIM

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The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup by Xuran Cai, Xianfeng Du, Guilan Zhu, Zhihua Cai, Chuan Cao

Subjects: “…ketchup…”
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Assessment of Sorbate and Benzoate Content in Mustard, Ketchup and Tomato Sauce by Sub-Minute Capillary Electrophoresis by Lais Morilla Pereira, Fabiana Della Betta, Siluana Katia Tischer Seraglio, Mayara Schulz, Priscila Nehring, Luciano Valdemiro Gonzaga, Roseane Fett, Ana Carolina Oliveira Costa

“…In this regard, this study aims to determine the mass fractions of sorbate and benzoate in Brazilian samples of mustard, ketchup and tomato sauce using an adequately validated sub-minute capillary electrophoresis method. …”
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Increased Shelf Life and Safety of Ketchup Prepared from Organically Raised Tomato (cv. Solan Lalima) by Nitika Thakur, Monika Thakur, Gaurav Thakur, Sohan Lal

“…The organic and conventional tomato ketchup was analyzed for microbiological spoilage and safety parameters at every 20 day interval, during storage. …”
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Kinetic Study of Anaerobic Digestion of Ketchup Industry Wastewater in a Three-stages Anaerobic Baffled Reactor (ABR) by Indro Sumantri, Budiyono Budiyono, Purwanto Purwanto

Subjects: “…ketchup…”
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Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce by Mohammad Ganje, Seyed Saeed Sekhavatizadeh, Seyed Jafar Hejazi, Roya Mehrpooya

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Pemberdayaan Wanita Tani Kabupaten Kudus dalam Pembuatan Saus Cabai (Capsicum anuum) by Dyah Ayu Widyastuti, Fafa Nurdyansyah

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The Effect of Soy Sauce Waste in Ration on Performance of Mojosari Duck by G. A. A. Larasati, L. D. Mahfudz, W. Sarengat

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Determination of textural properties of different kinds of ketchups of two different rates under different conditions of storage for the determination of their consumal quality by Andrea Bebejová, Jozef Čapla, Peter Zajác, Ľubomír Belej, Jozef Čurlej, Vladimír Vietoris

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Le lynchage à la tomate by Contre-culture psychique

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Tomato bashing by Contre-culture psychique

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Evaluation of Shelf Life and Heat Treatment of Tomato Products by A. Rajchl, H. Čížková, M. Voldřich, M. Jirušková, R. Ševčík

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PENAMBAHAN BUBUR LABU KUNING TERHADAP PREFERENSI SAUS TOMAT-LABU KUNING by Seveline Seveline

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Study of the efficiency of using beet syrup in products based on the principles of nutrition by Yu. P. Kryzhova, O. S. Deiak

Subjects: “…ketchups…”
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Psychorheology of food dispersions by Štern Petr, Panovská Zdeňka, Pokorný Jan

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Determinants of utilisation of tomato value addition technology among beneficiaries in Oyo State, Nigeria by Tijani Sarafat Ayanfunke

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ISOLASI PROTEIN DARI AMPAS KECAP DENGAN CARA EKSTRAKSI SODA by Lucky Indrati Utami

“…Protein there  are  in  ketchup only  about  7 % ,  the  rest  of  medium  follow  castaway  in  dregs  . …”
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Correlation of Dynamic and Steady Flow Viscosities of Food Materials by Yu Chenxu, Gunasekaran Sundaram

“…Eight commercial foods representing a wide range of viscosities (i.e. honey, condensed milk, mayonnaise, tomato ketchup, cream cheese, yogurt, process and Mozzarella cheeses) were investigated. …”
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