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Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

Journal of agricultural and food chemistry, 2018-05, Vol.66 (20), p.5055-5107

2018

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Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review

Food reviews international, 2015-10, Vol.31 (4), p.319-340

2015

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Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions

Aquatic botany, 2013-08, Vol.109, p.14-24

2013

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Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective colour analysis

Grasas y aceites (Sevilla), 2009-07, Vol.60 (4), p.396-404

2009

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Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Food research international, 2005-01, Vol.38 (8), p.931-936

2005

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Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability

Meat science, 2014-10, Vol.98 (2), p.187-192

2014

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Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs

Journal of food composition and analysis, 2014-11, Vol.36 (1-2), p.59-65

2014

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Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

Journal of food composition and analysis, 2011-09, Vol.24 (6), p.837-844

2011

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Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Food chemistry, 2010-01, Vol.118 (2), p.377-383

2010

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Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle

Animal (Cambridge, England), 2015-07, Vol.9 (7), p.1230-1238

2015

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Trade in the US and Mexico helps reduce environmental costs of agriculture

Environmental research letters, 2016-05, Vol.11 (5), p.55004

2016

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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Food chemistry, 2011-06, Vol.126 (4), p.1862-1869

2011

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Staphylococcal Cassette Chromosome mec (SCCmec) in coagulase negative staphylococci

Medicina Universitaria, 2015-10, Vol.17 (69), p.229-233

2015

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Identification of Zeinoxanthin in Orange Juices

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6362-6367

2005

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Nutritional importance of carotenoid pigments

Archivos latinoamericanos de nutrición, 2004-06, Vol.54 (2), p.149-154

2004

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Stability of carotenoid pigments in foods

Archivos latinoamericanos de nutrición, 2004-06, Vol.54 (2), p.209-215

2004

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A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health

Progress in lipid research, 2018-04, Vol.70, p.62-93

2018

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Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Trends in food science & technology, 2019-06, Vol.88, p.220-227

2019

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Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange Juices

Journal of agricultural and food chemistry, 2003-12, Vol.51 (25), p.7266-7270

2003

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Identification of lithological characteristics on glacial sediments using a micromechanics approach

Journal of physics. Conference series, 2023-04, Vol.2475 (1), p.12011

Meléndez-Martínez, J

2023

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Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco‐2 Cells, as Compared to Lycopene, and SR‐BI is Involved in their Cellular Uptake

Molecular nutrition & food research, 2018-11, Vol.62 (22), p.e1800703-n/a

2018

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Identification of Isolutein (Lutein Epoxide) as cis-Antheraxanthin in Orange Juice

Journal of agricultural and food chemistry, 2005-11, Vol.53 (24), p.9369-9373

2005

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Instrumental measurement of orange juice colour: a review

Journal of the science of food and agriculture, 2005-04, Vol.85 (6), p.894-901

2005

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Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era

Marine drugs, 2023-06, Vol.21 (6), p.340

2023

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Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

Annual review of food science and technology, 2021-03, Vol.12 (1), p.433-460

2021

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Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review

Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions

Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective colour analysis

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability

Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs

Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle

Trade in the US and Mexico helps reduce environmental costs of agriculture

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

Staphylococcal Cassette Chromosome mec (SCCmec) in coagulase negative staphylococci

Identification of Zeinoxanthin in Orange Juices

Nutritional importance of carotenoid pigments

Stability of carotenoid pigments in foods

A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange Juices

Identification of lithological characteristics on glacial sediments using a micromechanics approach

Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco‐2 Cells, as Compared to Lycopene, and SR‐BI is Involved in their Cellular Uptake

Identification of Isolutein (Lutein Epoxide) as cis-Antheraxanthin in Orange Juice

Instrumental measurement of orange juice colour: a review

Microalgae, Seaweeds and Aquatic Bacteria, Archaea, and Yeasts: Sources of Carotenoids with Potential Antioxidant and Anti-Inflammatory Health-Promoting Actions in the Sustainability Era

Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change

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