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Journal Abstract Search

223 related items for 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 28; 16(5):9588-99. PubMed ID: 25927580
    [Abstract] [Full Text] [Related]

  • 2. Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.
    Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.
    Molecules; 2019 Apr 19; 24(8):. PubMed ID: 31010212
    [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 19; 99(Pt 2):851-861. PubMed ID: 28847422
    [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 21; 55(4):1597-603. PubMed ID: 17243700
    [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 21; 86(5):1751-1765. PubMed ID: 33856048
    [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 15; 163():234-43. PubMed ID: 24912721
    [Abstract] [Full Text] [Related]

  • 7. Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men.
    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 15; 11(4):. PubMed ID: 30991720
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 92(10):2043-9. PubMed ID: 22290499
    [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 21; 53(19):7371-6. PubMed ID: 16159160
    [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 Sep 21; 14(2):131-6. PubMed ID: 15927929
    [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 21; 92(6):1297-303. PubMed ID: 22095779
    [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 01; 132(1):508-17. PubMed ID: 26434324
    [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 May 01; 27(5):1542-6. PubMed ID: 23478703
    [Abstract] [Full Text] [Related]

  • 14. Effects of heat treatment on the carotenoid and tocopherol composition of tomato.
    Hwang ES, Stacewicz-Sapuntzakis M, Bowen PE.
    J Food Sci; 2012 Oct 01; 77(10):C1109-14. PubMed ID: 22950575
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 52(9):985-91. PubMed ID: 24046161
    [Abstract] [Full Text] [Related]

  • 16. 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 24; 11(6):5122-5132. PubMed ID: 32432278
    [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 15; 29(10):1051-5. PubMed ID: 11084294
    [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 15; 5(10):823-33. PubMed ID: 8896894
    [Abstract] [Full Text] [Related]

  • 19. 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 Oct 15; 66(4):371-7. PubMed ID: 26001089
    [Abstract] [Full Text] [Related]

  • 20. 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 09; 62(14):3314-3320. PubMed ID: 24650040
    [Abstract] [Full Text] [Related]

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