188 related articles for article (PubMed ID: 27396321)
1. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (Se(IV)) and selenite (Se(VI)).
Bieżanowska-Kopeć R; Pysz M; Kapusta-Duch J; Kopeć A; Smoleń S; Koronowicz A; Piątkowska E; Rakoczy R; Skoczylas Ł; Leszczyńska T
Int J Food Sci Nutr; 2016 Dec; 67(8):919-28. PubMed ID: 27396321
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Biofortification of Carrot (Daucus carota L.) with Iodine and Selenium in a Field Experiment.
Smoleń S; Skoczylas Ł; Ledwożyw-Smoleń I; Rakoczy R; Kopeć A; Piątkowska E; Bieżanowska-Kopeć R; Koronowicz A; Kapusta-Duch J
Front Plant Sci; 2016; 7():730. PubMed ID: 27303423
[TBL] [Abstract][Full Text] [Related]
4. Nutritional quality of sous vide cooked carrots and brussels sprouts.
Chiavaro E; Mazzeo T; Visconti A; Manzi C; Fogliano V; Pellegrini N
J Agric Food Chem; 2012 Jun; 60(23):6019-25. PubMed ID: 22568492
[TBL] [Abstract][Full Text] [Related]
5. Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.
Camorani P; Chiavaro E; Cristofolini L; Paciulli M; Zaupa M; Visconti A; Fogliano V; Pellegrini N
J Sci Food Agric; 2015 Aug; 95(11):2185-91. PubMed ID: 25410476
[TBL] [Abstract][Full Text] [Related]
6. Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method.
Hedrén E; Diaz V; Svanberg U
Eur J Clin Nutr; 2002 May; 56(5):425-30. PubMed ID: 12001013
[TBL] [Abstract][Full Text] [Related]
7. Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men.
Stracke BA; Rüfer CE; Bub A; Briviba K; Seifert S; Kunz C; Watzl B
Br J Nutr; 2009 Jun; 101(11):1664-72. PubMed ID: 19021920
[TBL] [Abstract][Full Text] [Related]
8. Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.
Macura R; Michalczyk M; Fiutak G; Maciejaszek I
Acta Sci Pol Technol Aliment; 2019; 18(2):135-142. PubMed ID: 31256541
[TBL] [Abstract][Full Text] [Related]
9. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
Miglio C; Chiavaro E; Visconti A; Fogliano V; Pellegrini N
J Agric Food Chem; 2008 Jan; 56(1):139-47. PubMed ID: 18069785
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors.
Sun T; Simon PW; Tanumihardjo SA
J Agric Food Chem; 2009 May; 57(10):4142-7. PubMed ID: 19358535
[TBL] [Abstract][Full Text] [Related]
11. Carotenoid content, physicochemical, and sensory qualities of deep-fried carrot chips as affected by dehydration/rehydration, antioxidant, and fermentation.
Sulaeman A; Keeler L; Taylor SL; Giraud DW; Driskell JA
J Agric Food Chem; 2001 Jul; 49(7):3253-61. PubMed ID: 11453759
[TBL] [Abstract][Full Text] [Related]
12. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
Santana-Gálvez J; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Food Sci; 2019 May; 84(5):1151-1161. PubMed ID: 30994933
[TBL] [Abstract][Full Text] [Related]
13. Effect of variety, soil fertility status and agronomic treatments on carrot mineral and phytochemical composition and consumer liking of flavor traits.
Stefanson AL; Tsao R; Liu R; Duizer L; Bakovic M; Martin RC
J Sci Food Agric; 2019 Sep; 99(12):5457-5474. PubMed ID: 31087364
[TBL] [Abstract][Full Text] [Related]
14. Sensory and health properties of steamed and boiled carrots (Daucus carota ssp. sativus).
Bongoni R; Stieger M; Dekker M; Steenbekkers B; Verkerk R
Int J Food Sci Nutr; 2014 Nov; 65(7):809-15. PubMed ID: 24964285
[TBL] [Abstract][Full Text] [Related]
15. Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots.
Bao S; Li X; Lan T; Wang J; Hu Y; Sun X; Ma T
Food Chem; 2023 Mar; 405(Pt B):135015. PubMed ID: 36436237
[TBL] [Abstract][Full Text] [Related]
16. Polyacetylene diversity and bioactivity in orange market and locally grown colored carrots (Daucus carota L.).
Metzger BT; Barnes DM
J Agric Food Chem; 2009 Dec; 57(23):11134-9. PubMed ID: 19950995
[TBL] [Abstract][Full Text] [Related]
17. Effect of hydrothermal processing on carrot carotenoids changes and interactions with dietary fiber.
Borowska J; Kowalska M; Czaplicki S; Zadernowski R
Nahrung; 2003 Feb; 47(1):46-8. PubMed ID: 12653438
[TBL] [Abstract][Full Text] [Related]
18. Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (
Schmiedeskamp A; Schreiner M; Baldermann S
J Agric Food Chem; 2022 Feb; 70(5):1629-1639. PubMed ID: 35090124
[TBL] [Abstract][Full Text] [Related]
19. Effect of decontamination agents on the microbial population, sensorial quality, and nutrient content of grated carrots (Daucus carota L.).
Vandekinderen I; Van Camp J; Devlieghere F; Veramme K; Denon Q; Ragaert P; De Meulenaer B
J Agric Food Chem; 2008 Jul; 56(14):5723-31. PubMed ID: 18582083
[TBL] [Abstract][Full Text] [Related]
20. Nutritional, physical, and sensory evaluation of hydroponic carrots (Daucus carota L.) from different nutrient delivery systems.
Gichuhi PN; Mortley D; Bromfield E; Bovell-Benjamin AC
J Food Sci; 2009; 74(9):S403-12. PubMed ID: 20492130
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
