205 related articles for article (PubMed ID: 23993590)
1. Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: a case study on differently coloured tomatoes.
Panozzo A; Lemmens L; Van Loey A; Manzocco L; Nicoli MC; Hendrickx M
Food Chem; 2013 Dec; 141(4):4094-100. PubMed ID: 23993590
[TBL] [Abstract][Full Text] [Related]
2. Effect of ultrasound treatments of tomato pulp on microstructure and lycopene in vitro bioaccessibility.
Anese M; Mirolo G; Beraldo P; Lippe G
Food Chem; 2013 Jan; 136(2):458-63. PubMed ID: 23122084
[TBL] [Abstract][Full Text] [Related]
3. Relation between particle size and carotenoid bioaccessibility in carrot- and tomato-derived suspensions.
Moelants KR; Lemmens L; Vandebroeck M; Van Buggenhout S; Van Loey AM; Hendrickx ME
J Agric Food Chem; 2012 Dec; 60(48):11995-2003. PubMed ID: 23157717
[TBL] [Abstract][Full Text] [Related]
4. High pressure homogenization increases the in vitro bioaccessibility of α- and β-carotene in carrot emulsions but not of lycopene in tomato emulsions.
Svelander CA; Lopez-Sanchez P; Pudney PD; Schumm S; Alminger MA
J Food Sci; 2011; 76(9):H215-25. PubMed ID: 22416706
[TBL] [Abstract][Full Text] [Related]
5. Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices.
Zhong S; Vendrell-Pacheco M; Heskitt B; Chitchumroonchokchai C; Failla M; Sastry SK; Francis DM; Martin-Belloso O; Elez-Martínez P; Kopec RE
J Agric Food Chem; 2019 Sep; 67(36):10185-10194. PubMed ID: 31423782
[TBL] [Abstract][Full Text] [Related]
6. Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products.
González-Casado S; Martín-Belloso O; Elez-Martínez P; Soliva-Fortuny R
Food Funct; 2018 Apr; 9(4):2282-2289. PubMed ID: 29560977
[TBL] [Abstract][Full Text] [Related]
7. Effect of ultrasound treatment, oil addition and storage time on lycopene stability and in vitro bioaccessibility of tomato pulp.
Anese M; Bot F; Panozzo A; Mirolo G; Lippe G
Food Chem; 2015 Apr; 172():685-91. PubMed ID: 25442608
[TBL] [Abstract][Full Text] [Related]
8. Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibility.
Palmero P; Colle I; Lemmens L; Panozzo A; Nguyen TT; Hendrickx M; Van Loey A
J Sci Food Agric; 2016 Jan; 96(1):254-61. PubMed ID: 25640738
[TBL] [Abstract][Full Text] [Related]
9. Co-ingestion of red cabbage with cherry tomato enhances digestive bioaccessibility of anthocyanins but decreases carotenoid bioaccessibility after simulated in vitro gastro-intestinal digestion.
Phan MAT; Bucknall MP; Arcot J
Food Chem; 2019 Nov; 298():125040. PubMed ID: 31261008
[TBL] [Abstract][Full Text] [Related]
10. Geographical location has greater impact on carotenoid content and bioaccessibility from tomatoes than variety.
Aherne SA; Jiwan MA; Daly T; O'Brien NM
Plant Foods Hum Nutr; 2009 Dec; 64(4):250-6. PubMed ID: 19757067
[TBL] [Abstract][Full Text] [Related]
11. In Vitro Bioaccessibility of Carotenoids and Vitamin E in Rosehip Products and Tomato Paste As Affected by Pectin Contents and Food Processing.
Al-Yafeai A; Böhm V
J Agric Food Chem; 2018 Apr; 66(15):3801-3809. PubMed ID: 29624382
[TBL] [Abstract][Full Text] [Related]
12. Effect of thermal processing on the degradation, isomerization, and bioaccessibility of lycopene in tomato pulp.
Colle I; Lemmens L; Van Buggenhout S; Van Loey A; Hendrickx M
J Food Sci; 2010; 75(9):C753-9. PubMed ID: 21535587
[TBL] [Abstract][Full Text] [Related]
13. Role of carotenoid type on the effect of thermal processing on bioaccessibility.
Palmero P; Lemmens L; Hendrickx M; Van Loey A
Food Chem; 2014 Aug; 157():275-82. PubMed ID: 24679781
[TBL] [Abstract][Full Text] [Related]
14. Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties.
Svelander CA; Tibäck EA; Ahrné LM; Langton MI; Svanberg US; Alminger MA
J Sci Food Agric; 2010 Aug; 90(10):1665-72. PubMed ID: 20564447
[TBL] [Abstract][Full Text] [Related]
15. Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems.
Palmero P; Lemmens L; Ribas-Agustí A; Sosa C; Met K; de Dieu Umutoni J; Hendrickx M; Van Loey A
Food Chem; 2013 Dec; 141(3):2036-43. PubMed ID: 23870925
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical parameters that influence carotenoids bioaccessibility from a tomato juice.
Degrou A; Georgé S; Renard CM; Page D
Food Chem; 2013 Jan; 136(2):435-41. PubMed ID: 23122081
[TBL] [Abstract][Full Text] [Related]
17. Effects of high pressure homogenization and addition of oil on the carotenoid bioaccessibility of carrot juice.
Liu J; Bi J; Liu X; Zhang B; Wu X; Wellala CKD; Zhang B
Food Funct; 2019 Jan; 10(1):458-468. PubMed ID: 30629074
[TBL] [Abstract][Full Text] [Related]
18. Enhancing the lycopene in vitro bioaccessibility of tomato juice synergistically applying thermal and non-thermal processing technologies.
Jayathunge KGLR; Stratakos AC; Cregenzán-Albertia O; Grant IR; Lyng J; Koidis A
Food Chem; 2017 Apr; 221():698-705. PubMed ID: 27979261
[TBL] [Abstract][Full Text] [Related]
19. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice.
Gupta R; Kopec RE; Schwartz SJ; Balasubramaniam VM
J Agric Food Chem; 2011 Jul; 59(14):7808-17. PubMed ID: 21678993
[TBL] [Abstract][Full Text] [Related]
20. In Vitro Bioaccessibility of Colored Carotenoids in Tomato Derivatives as Affected by Ripeness Stage and the Addition of Different Types of Oil.
González-Casado S; Martín-Belloso O; Elez-Martínez P; Soliva-Fortuny R
J Food Sci; 2018 May; 83(5):1404-1411. PubMed ID: 29660792
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
