260 related articles for article (PubMed ID: 25927580)
1. Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil.
Vallverdú-Queralt A; Regueiro J; de Alvarenga JF; Torrado X; Lamuela-Raventos RM
Int J Mol Sci; 2015 Apr; 16(5):9588-99. PubMed ID: 25927580
[TBL] [Abstract][Full Text] [Related]
2. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the
Rinaldi de Alvarenga JF; Quifer-Rada P; Francetto Juliano F; Hurtado-Barroso S; Illan M; Torrado-Prat X; Lamuela-Raventós RM
Molecules; 2019 Apr; 24(8):. PubMed ID: 31010212
[TBL] [Abstract][Full Text] [Related]
3. Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.
Rinaldi de Alvarenga JF; Tran C; Hurtado-Barroso S; Martinez-Huélamo M; Illan M; Lamuela-Raventos RM
Food Res Int; 2017 Sep; 99(Pt 2):851-861. PubMed ID: 28847422
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components.
Yang C; Jiang X; Ma L; Xiong W; Zhang S; Zhang J; Zhang L
J Food Sci; 2021 May; 86(5):1751-1765. PubMed ID: 33856048
[TBL] [Abstract][Full Text] [Related]
6. Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.
Motilva MJ; Macià A; Romero MP; Labrador A; Domínguez A; Peiró L
Food Chem; 2014 Nov; 163():234-43. PubMed ID: 24912721
[TBL] [Abstract][Full Text] [Related]
7. Differences in the carotenoid content of ketchups and gazpachos through HPLC/ESI(Li(+) )-MS/MS correlated with their antioxidant capacity.
Vallverdú-Queralt A; Martínez-Huélamo M; Arranz-Martinez S; Miralles E; Lamuela-Raventós RM
J Sci Food Agric; 2012 Aug; 92(10):2043-9. PubMed ID: 22290499
[TBL] [Abstract][Full Text] [Related]
8. Acute Effect of a Single Dose of Tomato
Hurtado-Barroso S; Martínez-Huélamo M; Rinaldi de Alvarenga JF; Quifer-Rada P; Vallverdú-Queralt A; Pérez-Fernández S; Lamuela-Raventós RM
Nutrients; 2019 Apr; 11(4):. PubMed ID: 30991720
[No Abstract] [Full Text] [Related]
9. Determination of ascorbic acid and carotenoids in food commodities by liquid chromatography with mass spectrometry detection.
Frenich AG; Torres ME; Vega AB; Vidal JL; Bolaños PP
J Agric Food Chem; 2005 Sep; 53(19):7371-6. PubMed ID: 16159160
[TBL] [Abstract][Full Text] [Related]
10. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil.
Fielding JM; Rowley KG; Cooper P; O' Dea K
Asia Pac J Clin Nutr; 2005; 14(2):131-6. PubMed ID: 15927929
[TBL] [Abstract][Full Text] [Related]
11. Rapid determination of lycopene and β-carotene in tomato by liquid chromatography/electrospray tandem mass spectrometry.
Lucini L; Pellizzoni M; Baffi C; Molinari GP
J Sci Food Agric; 2012 Apr; 92(6):1297-303. PubMed ID: 22095779
[TBL] [Abstract][Full Text] [Related]
12. Ultra-performance liquid chromatographic separation of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding lines.
Li H; Deng Z; Liu R; Loewen S; Tsao R
Food Chem; 2012 May; 132(1):508-17. PubMed ID: 26434324
[TBL] [Abstract][Full Text] [Related]
13. [Influence of cooking procedure on the bioavailability of lycopene in tomatoes].
Perdomo F; Cabrera Fránquiz F; Cabrera J; Serra-Majem L
Nutr Hosp; 2012; 27(5):1542-6. PubMed ID: 23478703
[TBL] [Abstract][Full Text] [Related]
14. HPLC analysis of carotenoids from tomatoes using cross-linked C18 column and MS detection.
Daood HG; Bencze G; Palotás G; Pék Z; Sidikov A; Helyes L
J Chromatogr Sci; 2014 Oct; 52(9):985-91. PubMed ID: 24046161
[TBL] [Abstract][Full Text] [Related]
15. Effects of heat treatment on the carotenoid and tocopherol composition of tomato.
Hwang ES; Stacewicz-Sapuntzakis M; Bowen PE
J Food Sci; 2012 Oct; 77(10):C1109-14. PubMed ID: 22950575
[TBL] [Abstract][Full Text] [Related]
16. Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma.
Lee A; Thurnham DI; Chopra M
Free Radic Biol Med; 2000 Nov; 29(10):1051-5. PubMed ID: 11084294
[TBL] [Abstract][Full Text] [Related]
17. Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene.
Yu J; Gleize B; Zhang L; Caris-Veyrat C; Renard CMGC
Food Funct; 2020 Jun; 11(6):5122-5132. PubMed ID: 32432278
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces.
Vallverdú-Queralt A; Regueiro J; Rinaldi de Alvarenga JF; Torrado X; Lamuela-Raventos RM
J Agric Food Chem; 2014 Apr; 62(14):3314-3320. PubMed ID: 24650040
[TBL] [Abstract][Full Text] [Related]
20. Olive oil enriched in lycopene from tomato by-product through a co-milling process.
Bendini A; Di Lecce G; Valli E; Barbieri S; Tesini F; Toschi TG
Int J Food Sci Nutr; 2015; 66(4):371-7. PubMed ID: 26001089
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]