UB Paderborn / Katalog / Suche / in CDI

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit ( Solanum betaceum Cav.)

Food chemistry, 2010-03, Vol.119 (2), p.653-659

2010

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Influence of Organic versus Conventional Agricultural Practice on the Antioxidant Microconstituent Content of Tomatoes and Derived Purees; Consequences on Antioxidant Plasma Status in Humans

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6503-6509

2004

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Apo-10'-lycopenoic acid impacts adipose tissue biology via the retinoic acid receptors

Biochimica et biophysica acta, 2011-12, Vol.1811 (12), p.1105-1114

2011

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Cleavage Products of Lycopene Produced by in Vitro Oxidations: Characterization and Mechanisms of Formation

Journal of agricultural and food chemistry, 2003-12, Vol.51 (25), p.7318-7325

2003

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Inhibition of the metmyoglobin-induced peroxidation of linoleic acid by dietary antioxidants: Action in the aqueous vs. lipid phase

Free radical research, 2005-05, Vol.39 (5), p.547-563

2005

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Enrichment of tomato paste with 6% tomato peel increases lycopene and β-carotene bioavailability in men

The Journal of nutrition, 2005-04, Vol.135 (4), p.790-794

2005

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Cigarette smoke and human plasma lycopene depletion

Food and chemical toxicology, 2010-08, Vol.48 (8), p.2413-2420

2010

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Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics and Newly Formed Compounds

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4209-4216

2007

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Varietal and Interspecific Influence on Micronutrient Contents in Citrus from the Mediterranean Area

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.2140-2145

2005

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Mild oxidative cleavage of β,β-carotene by dioxygen induced by a ruthenium porphyrin catalyst: characterization of products and of some possible intermediates

New journal of chemistry, 2001, Vol.25 (2), p.203-206

2001

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Carotenoid, Chlorophyll, and Chlorophyll-Derived Compounds in Grapes and Port Wines

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10034-10041

2005

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Vegetable-borne lutein, lycopene, and β-carotene compete for incorporation into chylomicrons, with no adverse effect on the medium-term (3-wk) plasma status of carotenoids in humans

The American journal of clinical nutrition, 2002-03, Vol.75 (3), p.526-534

2002

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Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects

Journal of the American College of Nutrition, 2004-04, Vol.23 (2), p.148-156

2004

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Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Food chemistry, 2019-10, Vol.296, p.9-16

2019

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Vitamin Deficiencies in Humans: Can Plant Science Help?

The Plant cell, 2012-02, Vol.24 (2), p.395-414

2012

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Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil

Food science & technology, 2019-10, Vol.113, p.108284, Article 108284

2019

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How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance?

Journal of agricultural and food chemistry, 2008-02, Vol.56 (4), p.1241-1250

2008

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A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Food & function, 2019-06, Vol.1 (6), p.3589-362

2019

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Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene

Food & function, 2020-06, Vol.11 (6), p.5122-5132

2020

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Carotenoids in the sea urchin Paracentrotus lividus: Occurrence of 9′- cis-echinenone as the dominant carotenoid in gonad colour determination

Comparative Biochemistry and Physiology - Part B: Biochemistry and Molecular Biology, 2007-12, Vol.148 (4), p.432-444

2007

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Le devenir des polyphénols et caroténoïdes dans les fruits et légumes traités thermiquement

Innovations Agronomiques, 2014, Vol.42, p.125-137

2014

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Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit ( Solanum betaceum Cav.)

Influence of Organic versus Conventional Agricultural Practice on the Antioxidant Microconstituent Content of Tomatoes and Derived Purees; Consequences on Antioxidant Plasma Status in Humans

Apo-10'-lycopenoic acid impacts adipose tissue biology via the retinoic acid receptors

Cleavage Products of Lycopene Produced by in Vitro Oxidations: Characterization and Mechanisms of Formation

Inhibition of the metmyoglobin-induced peroxidation of linoleic acid by dietary antioxidants: Action in the aqueous vs. lipid phase

Enrichment of tomato paste with 6% tomato peel increases lycopene and β-carotene bioavailability in men

Cigarette smoke and human plasma lycopene depletion

Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics and Newly Formed Compounds

Varietal and Interspecific Influence on Micronutrient Contents in Citrus from the Mediterranean Area

Mild oxidative cleavage of β,β-carotene by dioxygen induced by a ruthenium porphyrin catalyst: characterization of products and of some possible intermediates

Carotenoid, Chlorophyll, and Chlorophyll-Derived Compounds in Grapes and Port Wines

Vegetable-borne lutein, lycopene, and β-carotene compete for incorporation into chylomicrons, with no adverse effect on the medium-term (3-wk) plasma status of carotenoids in humans

Effect of tomato product consumption on the plasma status of antioxidant microconstituents and on the plasma total antioxidant capacity in healthy subjects

Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization

Vitamin Deficiencies in Humans: Can Plant Science Help?

Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil

How Does Tomato Quality (Sugar, Acid, and Nutritional Quality) Vary with Ripening Stage, Temperature, and Irradiance?

A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility

Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene

Carotenoids in the sea urchin Paracentrotus lividus: Occurrence of 9′- cis-echinenone as the dominant carotenoid in gonad colour determination

Le devenir des polyphénols et caroténoïdes dans les fruits et légumes traités thermiquement

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