相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach
F. Blasi et al.
FOOD RESEARCH INTERNATIONAL (2018)
Mediterranean Tomato-Based Sofrito Sauce Improves Fibroblast Growth Factor 21 (FGF21) Signaling in White Adipose Tissue of Obese ZUCKER Rats
Viviana Sandoval et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2018)
Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts
R. Estruch et al.
NEW ENGLAND JOURNAL OF MEDICINE (2018)
Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
Daniella Murador et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Adherence to Mediterranean diet and risk of gastric cancer: results of a case-control study in Italy
Jovana Stojanovic et al.
EUROPEAN JOURNAL OF CANCER PREVENTION (2017)
Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
Hasim Kelebek et al.
FOOD CHEMISTRY (2017)
Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants
Merve Tomas et al.
FOOD CHEMISTRY (2017)
Home cooking and ingredient synergism improve lycopene isomer production in Sofrito
José Fernando Rinaldi de Alvarenga et al.
FOOD RESEARCH INTERNATIONAL (2017)
Mediterranean tomato-based sofrito protects against vascular alterations in obese Zucker rats by preserving NO bioavailability
Rosalia Rodriguez-Rodriguez et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2017)
Isolation and spectral characterization of thermally generated multi-Z-isomers of lycopene and the theoretically preferred pathway to di-Z-isomers
Masaki Honda et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2017)
Vegetable oil-mediated thermal isomerization of (all-E)-lycopene: Facile and efficient production of Z-isomers
Masaki Honda et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)
Carotenoid transfer to oil during thermal processing of low fat carrot and tomato particle based suspensions
Leonard Mutsokoti et al.
FOOD RESEARCH INTERNATIONAL (2016)
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes
Qian Li et al.
FOOD RESEARCH INTERNATIONAL (2016)
Bioavailability of tomato polyphenols is enhanced by processing and fat addition: Evidence from a randomized feeding trial
Miriam Martinez-Huelamo et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2016)
Development of an Advanced HPLC-MS/MS Method for the Determination of Carotenoids and Fat-Soluble Vitamins in Human Plasma
Barbora Hrvolova et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2016)
The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: A pharmacokinetic study
Miriam Martinez-Huelamo et al.
FOOD CHEMISTRY (2015)
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
Jessica del Pilar Ramirez-Anaya et al.
FOOD CHEMISTRY (2015)
Carotenoid Profile of Tomato Sauces: Effect of Cooking Time and Content of Extra Virgin Olive Oil
Anna Vallverdu-Queralt et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids
Jana Orsavova et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Improving Flavonoid Bioaccessibility using an Edible Oil-Based Lipid Nanoparticle for Oral Delivery
Choongjin Ban et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Benefits of the Mediterranean Diet: Insights From the PREDIMED Study
Miguel A. Martinez-Gonzalez et al.
PROGRESS IN CARDIOVASCULAR DISEASES (2015)
Food Processing and the Mediterranean Diet
Richard Hoffman et al.
NUTRIENTS (2015)
Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry
Anna Laura Capriotti et al.
FOOD CHEMISTRY (2014)
Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions
Paola Palmero et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
Daniella Carisa Murador et al.
FOOD RESEARCH INTERNATIONAL (2014)
Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
Anna Vallverdu-Queralt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro) structural characteristics and the presence of lipids: A review
Lien Lemmens et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
Daniele Del Rio et al.
ANTIOXIDANTS & REDOX SIGNALING (2013)
Modeling Lycopene Degradation and Isomerization in the Presence of Lipids
Ines J. P. Colle et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Bioactive compounds present in the Mediterranean sofrito
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2013)
Novel targeted approach to better understand how natural structural barriers govern carotenoid in vitro bioaccessibility in vegetable-based systems
Paola Palmero et al.
FOOD CHEMISTRY (2013)
Setup of a UHPLC-QqQ-MS Method for the Analysis of Phenolic Compounds in Cherry Tomatoes, Tomato Sauce, and Tomato Juice
Giuseppe Di Lecce et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Benefits of polyphenols on gut microbiota and implications in human health
Fernando Cardona et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2013)
Ultra-performance liquid chromatographic separation of geometric isomers of carotenoids and antioxidant activities of 20 tomato cultivars and breeding lines
Hongyan Li et al.
FOOD CHEMISTRY (2012)
Oil matrix effects on plasma exposure and urinary excretion of phenolic compounds from tomato sauces: Evidence from a human pilot study
Sara Tulipani et al.
FOOD CHEMISTRY (2012)
A 14-Item Mediterranean Diet Assessment Tool and Obesity Indexes among High-Risk Subjects: The PREDIMED Trial
Miguel Angel Martinez-Gonzalez et al.
PLOS ONE (2012)
Phenolic Profile and Hydrophilic Antioxidant Capacity as Chemotaxonomic Markers of Tomato Varieties
Anna Vallverdu-Queralt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
A Short Screener Is Valid for Assessing Mediterranean Diet Adherence among Older Spanish Men and Women
Helmut Schroeder et al.
JOURNAL OF NUTRITION (2011)
Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion
Ines J. P. Colle et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Improving the stability of lycopene Z-isomers in isomerised tomato extracts
Pierre Lambelet et al.
FOOD CHEMISTRY (2009)
Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil
Manuel Suarez et al.
JOURNAL OF CHROMATOGRAPHY A (2008)
Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils
Alegria Carrasco-Pancorbo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Thermal degradation of onion quercetin glucosides under roasting conditions
Sascha Rohn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Synergism and antagonism between quercetin and other chain-breaking antioxidants in lipid systems of increasing structural organisation
Eleonora Miquel Becker et al.
FOOD CHEMISTRY (2007)
Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: Correlation with antimicrobial activity
Eduardo Medina et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection
MJ Brown et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Determination of carotenoids in tomato juice by liquid chromatography
CH Lin et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Trolox equivalent antioxidant capacity of different geometrical isomers of α-carotene, β-carotene, lycopene, and zeaxanthin
V Bohm et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
