150 related articles for article (PubMed ID: 24912693)
21. Direct analysis of vitamin A, vitamin E, carotenoids, chlorophylls and free sterols in animal and vegetable fats in a single normal-phase liquid chromatographic run.
Cruz R; Casal S
J Chromatogr A; 2018 Aug; 1565():81-88. PubMed ID: 29908701
[TBL] [Abstract][Full Text] [Related]
22. Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.
Kebede BT; Grauwet T; Tabilo-Munizaga G; Palmers S; Vervoort L; Hendrickx M; Van Loey A
Food Chem; 2013 Dec; 141(3):1603-13. PubMed ID: 23870866
[TBL] [Abstract][Full Text] [Related]
23. Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.
Kotíková Z; Šulc M; Lachman J; Pivec V; Orsák M; Hamouz K
Food Chem; 2016 Apr; 197(Pt A):992-1001. PubMed ID: 26617045
[TBL] [Abstract][Full Text] [Related]
24. Quantification of total pigments in citrus essential oils by thermal wave resonant cavity photopyroelectric spectroscopy.
López-Muñoz GA; Antonio-Pérez A; Díaz-Reyes J
Food Chem; 2015 May; 174():104-9. PubMed ID: 25529658
[TBL] [Abstract][Full Text] [Related]
25. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review.
Zhan X; Zhu Z; Sun DW
Crit Rev Food Sci Nutr; 2019; 59(5):743-757. PubMed ID: 30595028
[TBL] [Abstract][Full Text] [Related]
26. Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: carotenoids, tocopherols and chlorophylls.
Stinco CM; Benítez-González AM; Hernanz D; Vicario IM; Meléndez-Martínez AJ
J Chromatogr A; 2014 Nov; 1370():162-70. PubMed ID: 25454141
[TBL] [Abstract][Full Text] [Related]
27. Preparation of carotenoids and chlorophylls from Gynostemma pentaphyllum (Thunb.) Makino and their antiproliferation effect on hepatoma cell.
Tsai YC; Wu WB; Chen BH
J Med Food; 2010 Dec; 13(6):1431-42. PubMed ID: 20946022
[TBL] [Abstract][Full Text] [Related]
28. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.
Sánchez-Moreno C; Plaza L; De Ancos B; Cano MP
J Agric Food Chem; 2003 Jan; 51(3):647-53. PubMed ID: 12537436
[TBL] [Abstract][Full Text] [Related]
29. Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low-temperature storage.
Saini RK; Shang XM; Ko EY; Choi JH; Keum YS
Int J Food Sci Nutr; 2015 Aug; 67(5):489-95. PubMed ID: 27075434
[TBL] [Abstract][Full Text] [Related]
30. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
31. An improved high performance liquid chromatography-photodiode array detection-atmospheric pressure chemical ionization-mass spectrometry method for determination of chlorophylls and their derivatives in freeze-dried and hot-air-dried Rhinacanthus nasutus (L.) Kurz.
Kao TH; Chen CJ; Chen BH
Talanta; 2011 Oct; 86():349-55. PubMed ID: 22063550
[TBL] [Abstract][Full Text] [Related]
32. Carotenoid, chlorophyll, and chlorophyll-derived compounds in grapes and port wines.
Mendes-Pinto MM; Silva Ferreira AC; Caris-Veyrat C; Guedes de Pinho P
J Agric Food Chem; 2005 Dec; 53(26):10034-41. PubMed ID: 16366691
[TBL] [Abstract][Full Text] [Related]
33. Antioxidant characterization of some Sicilian edible wild greens.
Salvatore S; Pellegrini N; Brenna OV; Del Rio D; Frasca G; Brighenti F; Tumino R
J Agric Food Chem; 2005 Nov; 53(24):9465-71. PubMed ID: 16302763
[TBL] [Abstract][Full Text] [Related]
34. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin.
Updike AA; Schwartz SJ
J Agric Food Chem; 2003 Oct; 51(21):6184-90. PubMed ID: 14518942
[TBL] [Abstract][Full Text] [Related]
35. Genetics of flavonoid, carotenoid, and chlorophyll pigments in melon fruit rinds.
Tadmor Y; Burger J; Yaakov I; Feder A; Libhaber SE; Portnoy V; Meir A; Tzuri G; Sa'ar U; Rogachev I; Aharoni A; Abeliovich H; Schaffer AA; Lewinsohn E; Katzir N
J Agric Food Chem; 2010 Oct; 58(19):10722-8. PubMed ID: 20815398
[TBL] [Abstract][Full Text] [Related]
36. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
Pellegrini N; Chiavaro E; Gardana C; Mazzeo T; Contino D; Gallo M; Riso P; Fogliano V; Porrini M
J Agric Food Chem; 2010 Apr; 58(7):4310-21. PubMed ID: 20218674
[TBL] [Abstract][Full Text] [Related]
37. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.
Guillén S; Mir-Bel J; Oria R; Salvador ML
Food Chem; 2017 Feb; 217():209-216. PubMed ID: 27664628
[TBL] [Abstract][Full Text] [Related]
38. Carotenoid analysis of several dark-green leafy vegetables associated with a lower risk of cancers.
Yang Y; Huang CY; Peng SS; Li J
Biomed Environ Sci; 1996 Dec; 9(4):386-92. PubMed ID: 8988807
[TBL] [Abstract][Full Text] [Related]
39. Pigment profiles and bacterial communities from Thailand thermal mats.
Portillo MC; Sririn V; Kanoksilapatham W; Gonzalez JM
Antonie Van Leeuwenhoek; 2009 Nov; 96(4):559-67. PubMed ID: 19672687
[TBL] [Abstract][Full Text] [Related]
40. A high-throughput, simultaneous analysis of carotenoids, chlorophylls and tocopherol using sub two micron core shell technology columns.
Chebrolu KK; Yousef GG; Park R; Tanimura Y; Brown AF
J Chromatogr B Analyt Technol Biomed Life Sci; 2015 Sep; 1001():41-8. PubMed ID: 26255696
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
