301 related articles for article (PubMed ID: 29660792)
1. 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]
2. 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]
3. 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]
4. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.
Kamiloglu S; Demirci M; Selen S; Toydemir G; Boyacioglu D; Capanoglu E
J Sci Food Agric; 2014 Aug; 94(11):2225-33. PubMed ID: 24375495
[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. 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]
7. 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]
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. Effect of pilot-scale aseptic processing on tomato soup quality parameters.
Colle IJ; Andrys A; Grundelius A; Lemmens L; Löfgren A; Buggenhout SV; Loey A; Hendrickx MV
J Food Sci; 2011; 76(5):C714-23. PubMed ID: 22417417
[TBL] [Abstract][Full Text] [Related]
10. Lycopene in tomatoes: chemical and physical properties affected by food processing.
Shi J; Le Maguer M
Crit Rev Food Sci Nutr; 2000 Jan; 40(1):1-42. PubMed ID: 10674200
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability.
Ghasemi Baghabrishami R; Goli SAH
Food Chem; 2023 Feb; 402():134217. PubMed ID: 36116275
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing.
Knockaert G; Pulissery SK; Colle I; Van Buggenhout S; Hendrickx M; Loey AV
Food Chem; 2012 Dec; 135(3):1290-7. PubMed ID: 22953856
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]
