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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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Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper

Journal of the American Oil Chemists' Society, 2000, Vol.77 (1), p.79-83

2000

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Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary ingredient in the feed of laying hens

Grasas y aceites (Sevilla), 2008-06, Vol.59 (2), p.139-145

2008

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Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum a nnuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2972-2976

2000

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Chlorophyll and Carotenoid Patterns in Olive Fruits, Olea europaea Cv. Arbequina

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2207-2212

1999

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Carotenoid Pigments in Rosa mosqueta Hips, an Alternative Carotenoid Source for Foods

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.825-828

2000

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Influence of the Industrial Drying Processes of Pepper Fruits(Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content

Journal of agricultural and food chemistry, 1994-05, Vol.42 (5), p.1190-1193

1994

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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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Xanthophyll Esterification Accompanying Carotenoid Overaccumulation in Chromoplast of Capsicum annuum Ripening Fruits Is a Constitutive Process and Useful for Ripeness Index

Journal of agricultural and food chemistry, 2000-05, Vol.48 (5), p.1617-1622

2000

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Effect of processing of paprika on the main carotenes and esterified xanthophylls present in the fresh fruit

Journal of agricultural and food chemistry, 1993-11, Vol.41 (11), p.2120-2124

1993

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Competition between the Processes of Biosynthesis and Degradation of Carotenoids during the Drying of Peppers

Journal of agricultural and food chemistry, 1994-03, Vol.42 (3), p.645-648

1994

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Interaction between Chloroplast Pigments and Lipoxygenase Enzymatic Extract of Olives

Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2671-2677

1999

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Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions

Grasas y aceites (Sevilla), 2001-10, Vol.52 (5), p.311-316

2001

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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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Prediction of Decoloration in Paprika Oleoresins. Application to Studies of Stability in Thermodynamically Compensated Systems

Journal of agricultural and food chemistry, 1999-03, Vol.47 (3), p.945-951

1999

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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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Carotenoid metabolism during the slow drying of pepper fruits of the Agridulce variety

Journal of agricultural and food chemistry, 1994-10, Vol.42 (10), p.2260-2264

1994

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Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza).Effect of drying process and nutritional aspects

Journal of the American Oil Chemists' Society, 1999-02, Vol.76 (2), p.205-208

1999

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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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Lipoxygenase activity during pepper ripening and processing of paprika

Phytochemistry (Oxford), 1993-03, Vol.32 (5), p.1103-1108

1993

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Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

Journal of food engineering, 2005-12, Vol.71 (4), p.379-385

2005

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Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

Food research international, 2005-01, Vol.38 (8), p.1067-1072

2005

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Isolation and Identification of the Carotenoid Capsolutein from Capsicum annuum as Cucurbitaxanthin A

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4087-4090

1998

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Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L fruits

Journal of the science of food and agriculture, 2002-10, Vol.82 (13), p.1564-1570

2002

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β-Carotene and Capsanthin Co-oxidation by Lipoxygenase. Kinetic and Thermodynamic Aspects of the Reaction

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4814-4820

1997

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

Effect of high-oleic sunflower seed on the carotenoid stability of ground pepper

Astaxanthin from crayfish (Procambarus clarkii) as a pigmentary ingredient in the feed of laying hens

Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum a nnuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing

Chlorophyll and Carotenoid Patterns in Olive Fruits, Olea europaea Cv. Arbequina

Carotenoid Pigments in Rosa mosqueta Hips, an Alternative Carotenoid Source for Foods

Influence of the Industrial Drying Processes of Pepper Fruits(Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content

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

Xanthophyll Esterification Accompanying Carotenoid Overaccumulation in Chromoplast of Capsicum annuum Ripening Fruits Is a Constitutive Process and Useful for Ripeness Index

Effect of processing of paprika on the main carotenes and esterified xanthophylls present in the fresh fruit

Competition between the Processes of Biosynthesis and Degradation of Carotenoids during the Drying of Peppers

Interaction between Chloroplast Pigments and Lipoxygenase Enzymatic Extract of Olives

Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions

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

Prediction of Decoloration in Paprika Oleoresins. Application to Studies of Stability in Thermodynamically Compensated Systems

Kinetics of the decolouring of carotenoid pigments

Carotenoid metabolism during the slow drying of pepper fruits of the Agridulce variety

Fatty acid composition of two new pepper varieties (Capsicum annuum L. cv. Jaranda and Jariza).Effect of drying process and nutritional aspects

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

Lipoxygenase activity during pepper ripening and processing of paprika

Impact of the increased thermal processing on retinol equivalent values of paprika oleoresins

Routine and sensitive SPE-HPLC method for quantitative determination of pheophytin a and pyropheophytin a in olive oils

Isolation and Identification of the Carotenoid Capsolutein from Capsicum annuum as Cucurbitaxanthin A

Chlorophyll disappearance and chlorophyllase activity during ripening of Capsicum annuum L fruits

β-Carotene and Capsanthin Co-oxidation by Lipoxygenase. Kinetic and Thermodynamic Aspects of the Reaction

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