Related references
Note: Only part of the references are listed.β-Carotene and its physiological metabolites: Effects on oxidative status regulation and genotoxicity in in vitro models
Daniela Ribeiro et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Quality assessment and variety classification of seed-used pumpkin by-products: Potential values to deep processing
Qinqin Chen et al.
FOOD SCIENCE & NUTRITION (2019)
Effects of high pressure homogenization on pectin structural characteristics and carotenoid bioaccessibility of carrot juice
Xuan Liu et al.
CARBOHYDRATE POLYMERS (2019)
Factors affecting the bioaccessibility of β-carotene in lipid-based microcapsules: Digestive conditions, the composition, structure and physical state of microcapsules
Quanquan Lin et al.
FOOD HYDROCOLLOIDS (2018)
Effects of invitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages
Dongxiao Su et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)
Rapid and easy carotenoid quantification in Ghanaian starchy staples using RP-HPLC-PDA
Julian P. Wald et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Impact of Titanium Dioxide on the Bioaccessibility of beta-Carotene in Emulsions with Different Particle Sizes
Qian Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Microencapsulation of algal biomass (Tetraselmis chuii) by spray-drying using different encapsulation materials for better preservation of beta-carotene and antioxidant compounds
Felipe de Jesus Bonilla-Ahumada et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2018)
Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods
Huihui Song et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Purification, characterization and bioactivity determination of a novel polysaccharide from pumpkin (Cucurbita moschata) seeds
Libo Wang et al.
FOOD HYDROCOLLOIDS (2017)
Influence of spray drying on water solubility index, apparent density, and anthocyanin content of pomegranate juice powder
Seid Mahdi Jafari et al.
POWDER TECHNOLOGY (2017)
Characterization of mucin - lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions
Yaoguang Chang et al.
FOOD HYDROCOLLOIDS (2016)
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
Mauricio Espinal-Ruiz et al.
FOOD HYDROCOLLOIDS (2016)
Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes
Xuan Liu et al.
JOURNAL OF FOOD SCIENCE (2016)
In vitro bioaccessibility and monolayer uptake of lutein from wholegrain baked foods
Andrew Read et al.
FOOD CHEMISTRY (2015)
Effect of pH and metal ions on DPPH radical scavenging activity of tea
Anna Pekal et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2015)
Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology
Tuyen C. Kha et al.
DRYING TECHNOLOGY (2014)
Effects of Season and Storage Period on Accumulation of Individual Carotenoids in Pumpkin Flesh (Cucurbita moschata)
Irwandi Jaswir et al.
JOURNAL OF OLEO SCIENCE (2014)
Characteristics of antioxidant activity and composition of pumpkin seed oils in 12 cultivars
Agnieszka Nawirska-Olszanska et al.
FOOD CHEMISTRY (2013)
Effect of relative humidity on the store stability of spray-dried beta-carotene nanoemulsions
Rong Liang et al.
FOOD HYDROCOLLOIDS (2013)
Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility
Ines J. P. Colle et al.
FOOD RESEARCH INTERNATIONAL (2013)
Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion
Chia-Jung Chiang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Changes in β-carotene bioaccessibility and concentration during processing of carrot puree
Griet Knockaert et al.
FOOD CHEMISTRY (2012)
Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar
Yongtao Wang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels)
Rocio Marfil et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2011)
The Physicochemical Properties and the Antioxidant Activities of Persimmon Peel Powders with Different Particle Sizes
In-Wook Hwang et al.
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2011)
Anti-oxidant, anti-proliferative and anti-inflammatory activities of the extracts from black raspberry fruits and wine
Ji-Hyun Jeong et al.
FOOD CHEMISTRY (2010)
Properties of oil-in-water emulsions stabilized by β-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin
Anwesha Sarkar et al.
FOOD HYDROCOLLOIDS (2010)
Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots
Lien Lemmens et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Changes in the Main Nutrients, Phytochemicals, and Antioxidant Activity in Yellow Corn Grain during Maturation
Jian-guo Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts
Marianna N. Xanthopoulou et al.
FOOD RESEARCH INTERNATIONAL (2009)
Changes in composition of the lipid matrix produce a differential incorporation of carotenoids in micelles. Interaction effect of cholesterol and oil
Elisabet FemAndez-Garcia et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Kriengsak Thaipong et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods
CL Hsu et al.
FOOD CHEMISTRY (2003)