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Ngô Xuân Mạnh, Trần Thị Lan Hương (2005). Ứng dụng các chế phẩm enzyme Pectinex để nâng cao hiệu suất trích ly và chất lượng nước quả dứa (Ananas comosus) tự nhiên. Tạp chí Khoa học kỹ thuật nông lâm nghiệp, 4, 1-6.

Bowen, P., Chen, L., Stacewicz-Sapuntzakis, M., Duncan, C., Sharifi, R., Ghosh, L., Kim, H. S., Christov-Tzelkov, K. and VanBreemen, R. (2002). Tomato sauce supplementation andprostate cancer: Lycopene accumulation and modulation ofbiomarkers of carcinogenesis. Experimental Biology and Medicine, 227, 886-893.

Fish, W. W., Penelope, P. and Julie, K. C. (2002). A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents. Journal of Food Composition and Analysis,15, 309-317.

Mort, A., Zheng, Y., Qiu, F., Nimtz, M., Bell-Eunice, G. (2008). Structure of xylogalacturonan fragments from watermelon cell-wall pectin. Endopolygalacturonase can accommodate a xylosyl residue on the galacturonic acid just following the hydrolysis site. Carbohydrate Research, 343, 1212-1221.

Penelope, P. V., Maness, N. and Roduner, R. (2002). Composition of orange, yellow, and red-fleshed watermelons. Cucurbitacea, 436-440.

Siddiq, M., Khan, A. A., Harte, J. B., Dolan, D. K., Collins, J. K. (2005). Effect of processing methods on the lycopene content,physico-chemical characteristics and sensory quality of watermelon juice. Paper 36E-17 presented at annual meeting of the Institute of Food Technologists, New Orleans, LA.

Wayne, W. F., Penelope, P. V., and Julie, K. C. (2002). A Quantitative Assay for Lycopene That Utilizes Reduced Volumes of Organic Solvents. Journal of Food Composition and Analysis 15, 309-317.