High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

Confocal Raman Microspectroscopic Study of the Molecular Status of Carotenoids in Tomato Fruits and Foods

(2011) Paul D. A. Pudney et al.   APPLIED SPECTROSCOPY

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibilty in the Upper Gastrointestinal Tract. 1. In Vitro Simulations of Carrot Digestion

(2010) Elizabeth A. Tydeman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibility in the Upper Gastrointestinal Tract. 2. In Vivo Digestions

(2010) Elizabeth A. Tydeman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

(2010) Cecilia A Svelander et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots

(2009) Lien Lemmens et al.   FOOD RESEARCH INTERNATIONAL

Impaired uptake of β-carotene by Caco-2 human intestinal cells in the presence of iron

(2009) Anton Bengtsson et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Mechanical and Thermal Pretreatments of Crushed Tomatoes: Effects on Consistency and In Vitro Accessibility of Lycopene

(2009) Evelina A. Tibäck et al.   JOURNAL OF FOOD SCIENCE

Chromoplasts ultrastructure and estimated carotene content in root secondary phloem of different carrot varieties

(2009) Ji Eun Kim et al.   PLANTA

Dietary Lycopene: Its Properties and Anticarcinogenic Effects

(2008) Preeti Singh et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Controlling Lipid Bioavailability through Physicochemical and Structural Approaches

(2008) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Valorisation of low quality edible oil with tomato peel waste

(2008) Amar Benakmoum et al.   FOOD CHEMISTRY

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

(2008) Darío Pérez-Conesa et al.   Innovative Food Science & Emerging Technologies

In situ confocal Raman spectroscopy of lubricants in a soft elastohydrodynamic tribological contact

(2008) J. H. H. Bongaerts et al.   JOURNAL OF APPLIED PHYSICS

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH