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Influence of the Chlorophyll Pigment Structure on Its Transfer from an Oily Food Matrix to Intestinal Epithelium Cells

Journal of agricultural and food chemistry, 2009-06, Vol.57 (12), p.5306-5314

2009

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Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.249-255

2011

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Digestive Stability, Micellarization, and Uptake by Caco-2 Human Intestinal Cell of Chlorophyll Derivatives from Different Preparations of Pea (Pisum sativum L.)

Journal of agricultural and food chemistry, 2008-09, Vol.56 (18), p.8379-8386

2008

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Carotenoid Biosynthesis Changes in Five Red Pepper (Capsicum annuum L.) Cultivars during Ripening. Cultivar Selection for Breeding

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.3857-3864

2000

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Physicochemical Conditions Modulating the Pigment Profile in Fresh Fruit (Olea europaea Var. Gordal) and Favoring Interaction between Oxidized Chlorophylls and Endogenous Cu

Journal of agricultural and food chemistry, 2007-03, Vol.55 (5), p.1823-1831

2007

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Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil

Journal of the American Oil Chemists' Society, 2000-08, Vol.77 (8), p.853-858

2000

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Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage

Journal of the American Oil Chemists' Society, 2003-12, Vol.80 (12), p.1237-1240

2003

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Rapid Spectrophotometric Determination of Red and Yellow Isochromic Carotenoid Fractions in Paprika and Red Pepper Oleoresins

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3584-3588

2001

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Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1555-1560

1994

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Changes in Carotenoid Esterification during the Fruit Ripening of Capsicum annuum Cv. Bola

Journal of agricultural and food chemistry, 1994-03, Vol.42 (3), p.640-644

1994

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Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

Journal of the science of food and agriculture, 1996-09, Vol.72 (1), p.31-39

1996

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Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography

Journal of agricultural and food chemistry, 1992-01, Vol.40 (1), p.60-63

1992

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Pigment−Lipoprotein Complexes in Table Olives (Cv. Gordal) with Green Staining Alteration

Journal of agricultural and food chemistry, 2003-03, Vol.51 (6), p.1724-1727

2003

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Degradation of non-esterified and esterified xanthophylls by free radicals

Biochimica et biophysica acta, 2002-01, Vol.1569 (1), p.31-34

2002

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Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

Journal of agricultural and food chemistry, 1993-10, Vol.41 (10), p.1616-1620

1993

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Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Journal of food composition and analysis, 2011-09, Vol.24 (6), p.811-820

2011

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Kinetics of the decolouring of carotenoid pigments

Journal of the science of food and agriculture, 1995-02, Vol.67 (2), p.153-161

1995

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Color-pigment correlation in virgin olive oil

Journal of the American Oil Chemists' Society, 1991-05, Vol.68 (5), p.332-336

1991

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Mechanism and Kinetics of Carotenoid Degradation during the Processing of Green Table Olives

Journal of agricultural and food chemistry, 1994-07, Vol.42 (7), p.1551-1554

1994

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Handbook of Fruit and Vegetable Flavors

1. Aufl., 2010

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Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two‐phase extraction system

Journal of the American Oil Chemists' Society, 2002-01, Vol.79 (1), p.105-109

2002

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Pectins as Possible Source of the Copper Involved in the Green Staining Alteration of Cv. Gordal Table Olives

Journal of agricultural and food chemistry, 2002-11, Vol.50 (23), p.6746-6751

2002

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Chlorophyllase Activity in Olive Fruits and its Relationship with the Loss of Chlorophyll Pigments in the Fruits and Oils

Journal of the science of food and agriculture, 1996-11, Vol.72 (3), p.291-294

1996

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Mechanism and Kinetics of the Degradation of Chlorophylls during the Processing of Green Table Olives

Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1089-1095

1994

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Structure−Reactivity Relationship in the Oxidation of Carotenoid Pigments of the Pepper (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2001-10, Vol.49 (10), p.4864-4869

2001

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Influence of the Chlorophyll Pigment Structure on Its Transfer from an Oily Food Matrix to Intestinal Epithelium Cells

Picrocrocin Kinetics in Aqueous Saffron Spice Extracts (Crocus sativus L.) upon Thermal Treatment

Digestive Stability, Micellarization, and Uptake by Caco-2 Human Intestinal Cell of Chlorophyll Derivatives from Different Preparations of Pea (Pisum sativum L.)

Carotenoid Biosynthesis Changes in Five Red Pepper (Capsicum annuum L.) Cultivars during Ripening. Cultivar Selection for Breeding

Physicochemical Conditions Modulating the Pigment Profile in Fresh Fruit (Olea europaea Var. Gordal) and Favoring Interaction between Oxidized Chlorophylls and Endogenous Cu

Use of chlorophyll and carotenoid pigment composition to determine authenticity of virgin olive oil

Pigment parameters determining Spanish virgin olive oil authenticity: stability during storage

Rapid Spectrophotometric Determination of Red and Yellow Isochromic Carotenoid Fractions in Paprika and Red Pepper Oleoresins

Comparative Study of the Effect of Paprika Processing on the Carotenoids in Peppers (Capsicum annuum) of the Bola and Agridulce Varieties

Changes in Carotenoid Esterification during the Fruit Ripening of Capsicum annuum Cv. Bola

Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatography

Pigment−Lipoprotein Complexes in Table Olives (Cv. Gordal) with Green Staining Alteration

Degradation of non-esterified and esterified xanthophylls by free radicals

Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Kinetics of the decolouring of carotenoid pigments

Color-pigment correlation in virgin olive oil

Mechanism and Kinetics of Carotenoid Degradation during the Processing of Green Table Olives

Handbook of Fruit and Vegetable Flavors

Distribution of chlorophylls and carotenoids in ripening olives and between oil and alperujo when processed using a two‐phase extraction system

Pectins as Possible Source of the Copper Involved in the Green Staining Alteration of Cv. Gordal Table Olives

Chlorophyllase Activity in Olive Fruits and its Relationship with the Loss of Chlorophyll Pigments in the Fruits and Oils

Mechanism and Kinetics of the Degradation of Chlorophylls during the Processing of Green Table Olives

Structure−Reactivity Relationship in the Oxidation of Carotenoid Pigments of the Pepper (Capsicum annuum L.)

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