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Journal Abstract Search

289 related items for PubMed ID: 26830589

  • 1. Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.).
    Schweiggert RM, Vargas E, Conrad J, Hempel J, Gras CC, Ziegler JU, Mayer A, Jiménez V, Esquivel P, Carle R.
    Food Chem; 2016 Jun 01; 200():274-82. PubMed ID: 26830589
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  • 2. Carotenoids and xanthophyll esters of yellow and red nance fruits (Byrsonima crassifolia (L.) Kunth) from Costa Rica.
    Irías-Mata A, Jiménez VM, Steingass CB, Schweiggert RM, Carle R, Esquivel P.
    Food Res Int; 2018 Sep 01; 111():708-714. PubMed ID: 30007736
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  • 6. Comparative analysis of pigments in red and yellow banana fruit.
    Fu X, Cheng S, Liao Y, Huang B, Du B, Zeng W, Jiang Y, Duan X, Yang Z.
    Food Chem; 2018 Jan 15; 239():1009-1018. PubMed ID: 28873516
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  • 7. Characterization of carotenoid profile of Spanish Sanguinos and Verdal prickly pear (Opuntia ficus-indica, spp.) tissues.
    Cano MP, Gómez-Maqueo A, García-Cayuela T, Welti-Chanes J.
    Food Chem; 2017 Dec 15; 237():612-622. PubMed ID: 28764043
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  • 8. Characterization of carotenoid profiles in goldenberry (Physalis peruviana L.) fruits at various ripening stages and in different plant tissues by HPLC-DAD-APCI-MSn.
    Etzbach L, Pfeiffer A, Weber F, Schieber A.
    Food Chem; 2018 Apr 15; 245():508-517. PubMed ID: 29287402
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  • 9. Carotenoids in white- and red-fleshed loquat fruits.
    Zhou CH, Xu CJ, Sun CD, Li X, Chen KS.
    J Agric Food Chem; 2007 Sep 19; 55(19):7822-30. PubMed ID: 17708644
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  • 10. Carotenoids and Carotenoid Esters of Red and Yellow Physalis (Physalis alkekengi L. and P. pubescens L.) Fruits and Calyces.
    Wen X, Hempel J, Schweiggert RM, Ni Y, Carle R.
    J Agric Food Chem; 2017 Aug 02; 65(30):6140-6151. PubMed ID: 28696106
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  • 14. Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing.
    Kotíková Z, Šulc M, Lachman J, Pivec V, Orsák M, Hamouz K.
    Food Chem; 2016 Apr 15; 197(Pt A):992-1001. PubMed ID: 26617045
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  • 15. Determination of free and esterified carotenoid composition in rose hip fruit by HPLC-DAD-APCI(+)-MS.
    Zhong L, Gustavsson KE, Oredsson S, Głąb B, Yilmaz JL, Olsson ME.
    Food Chem; 2016 Nov 01; 210():541-50. PubMed ID: 27211680
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  • 16. Colour and carotenoid changes of pasteurised orange juice during storage.
    Wibowo S, Vervoort L, Tomic J, Santiago JS, Lemmens L, Panozzo A, Grauwet T, Hendrickx M, Van Loey A.
    Food Chem; 2015 Mar 15; 171():330-40. PubMed ID: 25308677
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  • 17. Carotenoid content of extruded and puffed products made of colored-grain wheats.
    Paznocht L, Burešová B, Kotíková Z, Martinek P.
    Food Chem; 2021 Mar 15; 340():127951. PubMed ID: 32896777
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  • 18. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system.
    Xiao YD, Huang WY, Li DJ, Song JF, Liu CQ, Wei QY, Zhang M, Yang QM.
    Food Chem; 2018 Jan 15; 239():360-368. PubMed ID: 28873580
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  • 19. Anthocyanin and Carotenoid Contents in Different Cultivars of Chrysanthemum (Dendranthema grandiflorum Ramat.) Flower.
    Park CH, Chae SC, Park SY, Kim JK, Kim YJ, Chung SO, Arasu MV, Al-Dhabi NA, Park SU.
    Molecules; 2015 Jun 15; 20(6):11090-102. PubMed ID: 26083041
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  • 20. Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking.
    Melini V, Panfili G, Fratianni A, Acquistucci R.
    Food Chem; 2019 Mar 30; 277():119-127. PubMed ID: 30502126
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