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MS tools for a systematic approach in survey for carotenoids and their common metabolites

Archives of biochemistry and biophysics, 2018-07, Vol.650, p.85-92

2018

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Innovative and environmental-friendly process to extract polyphenols, polyalcohols and furfural from olive cake by a biorefinery scheme

Journal of the Taiwan Institute of Chemical Engineers, 2022-05, Vol.134, p.104302, Article 104302

2022

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Kinetic analysis of pyrolysis and combustion of the olive tree pruning by chemical fractionation

Bioresource technology, 2018-02, Vol.249, p.557-566

2018

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Experimental investigation on the air gasification of olive cake at low temperatures

Fuel processing technology, 2021-03, Vol.213, p.106703, Article 106703

2021

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Integral exploitation from olive cake for energy production in a biorefinery scheme

Process safety and environmental protection, 2019-11, Vol.131, p.135-143

2019

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Screening pharmaceutical preparations containing extracts of turmeric rhizome, artichoke leaf, devil's claw root and garlic or salmon oil for antioxidant capacity

Journal of pharmacy and pharmacology, 2003-07, Vol.55 (7), p.981-986

2003

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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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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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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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Postprandial evolution of the carotenoid content in the triacylglycerol-rich lipoprotein fraction after a single ingestion of virgin olive oil in humans

Food research international, 2005-01, Vol.38 (8), p.1097-1102

2005

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Effect of High-Temperature Degradative Processes on Ketocarotenoids Present in Paprika Oleoresins

Journal of agricultural and food chemistry, 2000-07, Vol.48 (7), p.2966-2971

2000

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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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Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human

Nutrition research (New York, N.Y.), 2005-07, Vol.25 (7), p.631-640

2005

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Incorporation of carotenoids from paprika oleoresin into human chylomicrons

British journal of nutrition, 2003-06, Vol.89 (6), p.787-793

2003

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Influencia del secado lento a baja temperatura en el contenido carotenoide de dos variedades de pimiento (Capsicum annuum L.). Balance biosintético y/o degradativo en función de las condiciones de procesado

Grasas y aceites (Sevilla), 2001-09, Vol.52 (5), p.311-316

2001

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A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

Journal of the American Oil Chemists' Society, 2001-11, Vol.78 (11), p.1151-1155

2001

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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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Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.632-637

2004

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Utilization of Fish Waste

1, 2013

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Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (Capsicum annuum L.)

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4820-4826

2005

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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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Changes in the Carotenoid Metabolism of Capsicum Fruits during Application of Modelized Slow Drying Process for Paprika Production

Journal of agricultural and food chemistry, 2004-02, Vol.52 (3), p.518-522

2004

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Carotenoid pigments in acerola fruits (Malpighia emarginata DC.) and derived products

European food research & technology, 2005, Vol.220 (1), p.63-69

2005

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Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county

European food research & technology, 2005-10, Vol.221 (5), p.645-652

2005

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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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MS tools for a systematic approach in survey for carotenoids and their common metabolites

Innovative and environmental-friendly process to extract polyphenols, polyalcohols and furfural from olive cake by a biorefinery scheme

Kinetic analysis of pyrolysis and combustion of the olive tree pruning by chemical fractionation

Experimental investigation on the air gasification of olive cake at low temperatures

Integral exploitation from olive cake for energy production in a biorefinery scheme

Screening pharmaceutical preparations containing extracts of turmeric rhizome, artichoke leaf, devil's claw root and garlic or salmon oil for antioxidant capacity

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

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

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

Postprandial evolution of the carotenoid content in the triacylglycerol-rich lipoprotein fraction after a single ingestion of virgin olive oil in humans

Effect of High-Temperature Degradative Processes on Ketocarotenoids Present in Paprika Oleoresins

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

Esterification of xanthophylls and its effect on chemical behavior and bioavailability of carotenoids in the human

Incorporation of carotenoids from paprika oleoresin into human chylomicrons

Influencia del secado lento a baja temperatura en el contenido carotenoide de dos variedades de pimiento (Capsicum annuum L.). Balance biosintético y/o degradativo en función de las condiciones de procesado

A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content

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

Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

Utilization of Fish Waste

Thermal Degradation Products Formed from Carotenoids during a Heat-Induced Degradation Process of Paprika Oleoresins (Capsicum annuum L.)

Degradation of non-esterified and esterified xanthophylls by free radicals

Changes in the Carotenoid Metabolism of Capsicum Fruits during Application of Modelized Slow Drying Process for Paprika Production

Carotenoid pigments in acerola fruits (Malpighia emarginata DC.) and derived products

Dependence of carotenoid content and temperature-time regimes during the traditional slow drying of red pepper for paprika production at La Vera county

Astaxanthin from Crayfish (Procambarus clarkii) as a Pigmentary Ingredient in the Feed of Laying Hens

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