236 related articles for article (PubMed ID: 22802046)
1. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.
Donado-Pestana CM; Mastrodi Salgado J; de Oliveira Rios A; dos Santos PR; Jablonski A
Plant Foods Hum Nutr; 2012 Sep; 67(3):262-70. PubMed ID: 22802046
[TBL] [Abstract][Full Text] [Related]
2. Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones.
Külen O; Stushnoff C; Holm DG
J Sci Food Agric; 2013 Aug; 93(10):2437-44. PubMed ID: 23400895
[TBL] [Abstract][Full Text] [Related]
3. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
Azeem M; Mu TH; Zhang M
Food Sci Technol Int; 2020 Jul; 26(5):388-402. PubMed ID: 31870191
[TBL] [Abstract][Full Text] [Related]
4. Comparison of content and in vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam).
Berni P; Chitchumroonchokchai C; Canniatti-Brazaca SG; De Moura FF; Failla ML
Plant Foods Hum Nutr; 2015 Mar; 70(1):1-8. PubMed ID: 25575485
[TBL] [Abstract][Full Text] [Related]
5. Effects of baking and boiling on the nutritional and antioxidant properties of sweet potato [Ipomoea batatas (L.) Lam.] cultivars.
Dincer C; Karaoglan M; Erden F; Tetik N; Topuz A; Ozdemir F
Plant Foods Hum Nutr; 2011 Nov; 66(4):341-7. PubMed ID: 22101780
[TBL] [Abstract][Full Text] [Related]
6. The potential contribution of bread buns fortified with beta-carotene-rich sweet potato in Central Mozambique.
Low JW; van Jaarsveld PJ
Food Nutr Bull; 2008 Jun; 29(2):98-107. PubMed ID: 18693473
[TBL] [Abstract][Full Text] [Related]
7. Carotenoids and β-carotene in orange fleshed sweet potato: A possible solution to vitamin A deficiency.
Islam SN; Nusrat T; Begum P; Ahsan M
Food Chem; 2016 May; 199():628-31. PubMed ID: 26776017
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties.
Rautenbach F; Faber M; Laurie S; Laurie R
J Food Sci; 2010 Jun; 75(5):C400-5. PubMed ID: 20629859
[TBL] [Abstract][Full Text] [Related]
9. Genetic variation of carotenoids, vitamin E and phenolic compounds in Provitamin A biofortified maize.
Muzhingi T; Palacios-Rojas N; Miranda A; Cabrera ML; Yeum KJ; Tang G
J Sci Food Agric; 2017 Feb; 97(3):793-801. PubMed ID: 27173638
[TBL] [Abstract][Full Text] [Related]
10. Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (
Franková H; Musilová J; Árvay J; Šnirc M; Jančo I; Lidiková J; Vollmannová A
Molecules; 2022 Mar; 27(6):. PubMed ID: 35335244
[TBL] [Abstract][Full Text] [Related]
11. Effect of traditional processing methods on the β-carotene, ascorbic acid and trypsin inhibitor content of orange-fleshed sweet potato for production of amala in Nigeria.
Yusuf AB; Fuchs R; Nicolaides L
J Sci Food Agric; 2016 May; 96(7):2472-7. PubMed ID: 26250078
[TBL] [Abstract][Full Text] [Related]
12. In vitro bioaccessibility of beta-carotene from heat-processed orange-fleshed sweet potato.
Bengtsson A; Larsson Alminger M; Svanberg U
J Agric Food Chem; 2009 Oct; 57(20):9693-8. PubMed ID: 19807125
[TBL] [Abstract][Full Text] [Related]
13. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
Ospina MA; Moreno JL; Tran T; Jaramillo AM; Gallego-Castillo S; Ospina B; Dufour D
J Sci Food Agric; 2024 Jun; 104(8):4671-4679. PubMed ID: 37406186
[TBL] [Abstract][Full Text] [Related]
14. Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.).
Shekhar S; Mishra D; Buragohain AK; Chakraborty S; Chakraborty N
Food Chem; 2015 Apr; 173():957-65. PubMed ID: 25466112
[TBL] [Abstract][Full Text] [Related]
15. The potential of orange-fleshed sweet potato to prevent vitamin A deficiency in Africa.
Gurmu F; Hussein S; Laing M
Int J Vitam Nutr Res; 2014; 84(1-2):65-78. PubMed ID: 25835237
[TBL] [Abstract][Full Text] [Related]
16. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
Beta T; Hwang T
Food Chem; 2018 Apr; 246():58-64. PubMed ID: 29291878
[TBL] [Abstract][Full Text] [Related]
17. Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro.
Corrêa SR; Brigide P; Vaz-Tostes MDG; Costa NMB
J Food Sci; 2020 Mar; 85(3):816-823. PubMed ID: 32088926
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds and antioxidant activity in sweet potato after heat treatment.
Kim MY; Lee BW; Lee HU; Lee YY; Kim MH; Lee JY; Lee BK; Woo KS; Kim HJ
J Sci Food Agric; 2019 Dec; 99(15):6833-6840. PubMed ID: 31385299
[TBL] [Abstract][Full Text] [Related]
19. Determination of carotenoids in sweet potato (Ipomoea batatas L., Lam) tubers: Implications for accurate provitamin A determination in staple sturdy tuber crops.
Drapal M; Fraser PD
Phytochemistry; 2019 Nov; 167():112102. PubMed ID: 31466009
[TBL] [Abstract][Full Text] [Related]
20. Down-regulation of β-carotene hydroxylase increases β-carotene and total carotenoids enhancing salt stress tolerance in transgenic cultured cells of sweetpotato.
Kim SH; Ahn YO; Ahn MJ; Lee HS; Kwak SS
Phytochemistry; 2012 Feb; 74():69-78. PubMed ID: 22154923
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]