Perkiraan Asupan Iodium dan Natrium Menggunakan Urin 24 Jam pada Anak dan Dewasa by Djoko Kartono, Mohamad Samsudin, Sri Supadmi

“…Frequency of iodine and sodium food source consumption: 47.5% of subjects eating instant noodles and snacks 1-2 times a week, 98% consume MSG/ketchup/sauce ≥ 1 times a day. Frequency of salty foods consumption: 53.9% of subjects consumed 1-2 times a week and 26.9% consumed bread/biscuit/cake 1-2 times a week. …”
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Characterization of commercial chili sauce varieties according to their chemical and physical properties using chemometric methods by Low, K.H., Khan, R.A., Md Abas, M.R., Zain, Sharifuddin Md

“…With the aid of principal component analysis and cluster analysis, it is possible to visualize the clustering tendencies of the different varieties of chili sauces where four major clusters, namely chili sauces, general chili ketchups, hot/garlic added ketchups, and Thai ketchups have been successfully partitioned. …”

Base genética do hábito de crescimento e florescimento em tomateiro e sua importância na agricultura Genetic basis of growth habit and flowering in tomato and its importance in agr... by Fernando Angelo Piotto, Lázaro Eustáquio Pereira Peres

“…Variedades ou híbridos de tomateiro utilizados para produção de molhos e ketchups costumam ter hábito determinado, enquanto a maioria dos genótipos utilizados na produção para mesa (consumo in natura) possuem hábito indeterminado. …”
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THE HARMONY OF HEALTH, BEAUTY AND AROMATIC PUNGENCY by M. I. Mamedov, O. N. Pishnaya, E. A. Dzhos, Y. P. Tucuser

“…The fruits of these forms and products of their processing are suitable for industrial applications and are the basis of many sauces, pastes, ketchups, and ingredients, which is used in food, pharmaceutical, confectionery, alcoholic beverage, military and other industries. …”
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