667 related articles for article (PubMed ID: 11192026)
1. Lycopene in tomatoes: chemical and physical properties affected by food processing.
Shi J; Le Maguer M
Crit Rev Biotechnol; 2000; 20(4):293-334. PubMed ID: 11192026
[TBL] [Abstract][Full Text] [Related]
2. Lycopene in tomatoes: chemical and physical properties affected by food processing.
Shi J; Le Maguer M
Crit Rev Food Sci Nutr; 2000 Jan; 40(1):1-42. PubMed ID: 10674200
[TBL] [Abstract][Full Text] [Related]
3. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects.
Unlu NZ; Bohn T; Francis DM; Nagaraja HN; Clinton SK; Schwartz SJ
Br J Nutr; 2007 Jul; 98(1):140-6. PubMed ID: 17391568
[TBL] [Abstract][Full Text] [Related]
4. Processing effects on lycopene content and antioxidant activity of tomatoes.
Takeoka GR; Dao L; Flessa S; Gillespie DM; Jewell WT; Huebner B; Bertow D; Ebeler SE
J Agric Food Chem; 2001 Aug; 49(8):3713-7. PubMed ID: 11513653
[TBL] [Abstract][Full Text] [Related]
5. Lycopene stability during food processing.
Nguyen ML; Schwartz SJ
Proc Soc Exp Biol Med; 1998 Jun; 218(2):101-5. PubMed ID: 9605205
[TBL] [Abstract][Full Text] [Related]
6. cis-trans lycopene isomers, carotenoids, and retinol in the human prostate.
Clinton SK; Emenhiser C; Schwartz SJ; Bostwick DG; Williams AW; Moore BJ; Erdman JW
Cancer Epidemiol Biomarkers Prev; 1996 Oct; 5(10):823-33. PubMed ID: 8896894
[TBL] [Abstract][Full Text] [Related]
7. Nutrient content of tomatoes and tomato products.
Beecher GR
Proc Soc Exp Biol Med; 1998 Jun; 218(2):98-100. PubMed ID: 9605204
[TBL] [Abstract][Full Text] [Related]
8. Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption.
van het Hof KH; de Boer BC; Tijburg LB; Lucius BR; Zijp I; West CE; Hautvast JG; Weststrate JA
J Nutr; 2000 May; 130(5):1189-96. PubMed ID: 10801917
[TBL] [Abstract][Full Text] [Related]
9. An update on the health effects of tomato lycopene.
Story EN; Kopec RE; Schwartz SJ; Harris GK
Annu Rev Food Sci Technol; 2010; 1():189-210. PubMed ID: 22129335
[TBL] [Abstract][Full Text] [Related]
10. Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties.
Rao AV
Can J Diet Pract Res; 2004; 65(4):161-5. PubMed ID: 15596034
[TBL] [Abstract][Full Text] [Related]
11. Changes in plasma and oral mucosal lycopene isomer concentrations in healthy adults consuming standard servings of processed tomato products.
Allen CM; Schwartz SJ; Craft NE; Giovannucci EL; De Groff VL; Clinton SK
Nutr Cancer; 2003; 47(1):48-56. PubMed ID: 14769537
[TBL] [Abstract][Full Text] [Related]
12. Processing tangerine tomatoes: effects on lycopene-isomer concentrations and profile.
Ishida BK; Roberts JS; Chapman MH; Burri BJ
J Food Sci; 2007 Aug; 72(6):C307-12. PubMed ID: 17995670
[TBL] [Abstract][Full Text] [Related]
13. Stability of lycopene during food processing and storage.
Xianquan S; Shi J; Kakuda Y; Yueming J
J Med Food; 2005; 8(4):413-22. PubMed ID: 16379550
[TBL] [Abstract][Full Text] [Related]
14. Tangerine tomatoes increase total and tetra-cis-lycopene isomer concentrations more than red tomatoes in healthy adult humans.
Burri BJ; Chapman MH; Neidlinger TR; Seo JS; Ishida BK
Int J Food Sci Nutr; 2009; 60 Suppl 1():1-16. PubMed ID: 18608554
[TBL] [Abstract][Full Text] [Related]
15. Carotenoid absorption in humans consuming tomato sauces obtained from tangerine or high-beta-carotene varieties of tomatoes.
Unlu NZ; Bohn T; Francis D; Clinton SK; Schwartz SJ
J Agric Food Chem; 2007 Feb; 55(4):1597-603. PubMed ID: 17243700
[TBL] [Abstract][Full Text] [Related]
16. Tomato consumption increases lycopene isomer concentrations in breast milk and plasma of lactating women.
Alien CM; Smith AM; Clinton SK; Schwartz SJ
J Am Diet Assoc; 2002 Sep; 102(9):1257-62. PubMed ID: 12792623
[TBL] [Abstract][Full Text] [Related]
17. Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study.
Schweiggert RM; Kopec RE; Villalobos-Gutierrez MG; Högel J; Quesada S; Esquivel P; Schwartz SJ; Carle R
Br J Nutr; 2014 Feb; 111(3):490-8. PubMed ID: 23931131
[TBL] [Abstract][Full Text] [Related]
18. Effects of ingestion of tomatoes, tomato juice and tomato purée on contents of lycopene isomers, tocopherols and ascorbic acid in human plasma as well as on lycopene isomer pattern.
Fröhlich K; Kaufmann K; Bitsch R; Böhm V
Br J Nutr; 2006 Apr; 95(4):734-41. PubMed ID: 16571153
[TBL] [Abstract][Full Text] [Related]
19. Tomatoes and cardiovascular health.
Willcox JK; Catignani GL; Lazarus S
Crit Rev Food Sci Nutr; 2003; 43(1):1-18. PubMed ID: 12587984
[TBL] [Abstract][Full Text] [Related]
20. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.
Dewanto V; Wu X; Adom KK; Liu RH
J Agric Food Chem; 2002 May; 50(10):3010-4. PubMed ID: 11982434
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
