139 related articles for article (PubMed ID: 30502187)
41. Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects.
Walsh RP; Bartlett H; Eperjesi F
J Agric Food Chem; 2015 Nov; 63(44):9677-82. PubMed ID: 26477753
[TBL] [Abstract][Full Text] [Related]
42. Bioaccessibility and digestive stability of carotenoids in cooked eggs studied using a dynamic in vitro gastrointestinal model.
Nimalaratne C; Savard P; Gauthier SF; Schieber A; Wu J
J Agric Food Chem; 2015 Mar; 63(11):2956-62. PubMed ID: 25748723
[TBL] [Abstract][Full Text] [Related]
43. Determination of major carotenoids in a few Indian leafy vegetables by high-performance liquid chromatography.
Lakshminarayana R; Raju M; Krishnakantha TP; Baskaran V
J Agric Food Chem; 2005 Apr; 53(8):2838-42. PubMed ID: 15826027
[TBL] [Abstract][Full Text] [Related]
44. Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women.
Rock CL; Lovalvo JL; Emenhiser C; Ruffin MT; Flatt SW; Schwartz SJ
J Nutr; 1998 May; 128(5):913-6. PubMed ID: 9567003
[TBL] [Abstract][Full Text] [Related]
45. In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars.
Hayes M; Pottorff M; Kay C; Van Deynze A; Osorio-Marin J; Lila MA; Iorrizo M; Ferruzzi MG
J Agric Food Chem; 2020 Mar; 68(11):3495-3505. PubMed ID: 32125838
[TBL] [Abstract][Full Text] [Related]
46. Tocopherol and tocotrienol analysis in raw and cooked vegetables: a validated method with emphasis on sample preparation.
Knecht K; Sandfuchs K; Kulling SE; Bunzel D
Food Chem; 2015 Feb; 169():20-7. PubMed ID: 25236193
[TBL] [Abstract][Full Text] [Related]
47. Spinach cultigen variation for tissue carotenoid concentrations influences human serum carotenoid levels and macular pigment optical density following a 12-week dietary intervention.
Kopsell DA; Lefsrud MG; Kopsell DE; Wenzel AJ; Gerweck C; Curran-Celentano J
J Agric Food Chem; 2006 Oct; 54(21):7998-8005. PubMed ID: 17032001
[TBL] [Abstract][Full Text] [Related]
48. Validation of a Method for Quantification of Lutein in Spinach Using High-Performance Liquid Chromatography: Interlaboratory Study.
Sonoda T; Hiejima Y; Koiwa T; Asano M; Kotake E; Yasui A;
J AOAC Int; 2020 Jul; 103(4):1073-1080. PubMed ID: 33241338
[TBL] [Abstract][Full Text] [Related]
49. Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
Castillejo N; Martínez-Hernández GB; Monaco K; Gómez PA; Aguayo E; Artés F; Artés-Hernández F
Food Sci Technol Int; 2017 Jan; 23(1):46-60. PubMed ID: 27352798
[TBL] [Abstract][Full Text] [Related]
50. Epimerisation of lutein to 3'-epilutein in processed foods.
Deli J; Molnár P; Osz E; Tóth G; Zsila F
Bioorg Med Chem Lett; 2004 Feb; 14(4):925-8. PubMed ID: 15012995
[TBL] [Abstract][Full Text] [Related]
51. [Determination of uranium in spinach].
Kishi E; Yutani A; Ozaki A; Shinya M; Katahira K; Ooshima T; Shimizu M
Shokuhin Eiseigaku Zasshi; 2013; 54(2):111-6. PubMed ID: 23676689
[TBL] [Abstract][Full Text] [Related]
52. Behavior of flavonols and carotenoids of minimally processed kale leaves during storage in passive modified atmosphere packaging.
Kobori CN; Huber LS; Sarantópoulos CI; Rodriguez-Amaya DB
J Food Sci; 2011 Mar; 76(2):H31-7. PubMed ID: 21535764
[TBL] [Abstract][Full Text] [Related]
53. Summer (subarctic) versus winter (subtropic) production affects spinach (Spinacia oleracea L.) leaf bionutrients: vitamins (C, E, Folate, K1, provitamin A), lutein, phenolics, and antioxidants.
Lester GE; Makus DJ; Hodges DM; Jifon JL
J Agric Food Chem; 2013 Jul; 61(29):7019-27. PubMed ID: 23834651
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Vegetable-borne lutein, lycopene, and beta-carotene compete for incorporation into chylomicrons, with no adverse effect on the medium-term (3-wk) plasma status of carotenoids in humans.
Tyssandier V; Cardinault N; Caris-Veyrat C; Amiot MJ; Grolier P; Bouteloup C; Azais-Braesco V; Borel P
Am J Clin Nutr; 2002 Mar; 75(3):526-34. PubMed ID: 11864859
[TBL] [Abstract][Full Text] [Related]
56. Thermal degradation of folates under varying oxygen conditions.
Delchier N; Ringling C; Cuvelier ME; Courtois F; Rychlik M; Renard CM
Food Chem; 2014 Dec; 165():85-91. PubMed ID: 25038652
[TBL] [Abstract][Full Text] [Related]
57. Influence of simulated food and oral processing on carotenoid and chlorophyll
Hayes M; Corbin S; Nunn C; Pottorff M; Kay CD; Lila MA; Iorrizo M; Ferruzzi MG
Food Funct; 2021 Aug; 12(15):7001-7016. PubMed ID: 34151926
[TBL] [Abstract][Full Text] [Related]
58. Effect of different cooking methods on vegetable oxalate content.
Chai W; Liebman M
J Agric Food Chem; 2005 Apr; 53(8):3027-30. PubMed ID: 15826055
[TBL] [Abstract][Full Text] [Related]
59. Lutein: a valuable ingredient of fruit and vegetables.
Calvo MM
Crit Rev Food Sci Nutr; 2005; 45(7-8):671-96. PubMed ID: 16371334
[TBL] [Abstract][Full Text] [Related]
60. Mechanisms of folate losses during processing: diffusion vs. heat degradation.
Delchier N; Ringling C; Maingonnat JF; Rychlik M; Renard CM
Food Chem; 2014 Aug; 157():439-47. PubMed ID: 24679802
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
