Carotenoid bioaccessibility from nine raw carotenoid-storing fruits and vegetables using an in vitro model

Carotene and Novel Apocarotenoid Concentrations in Orange-FleshedCucumis meloMelons: Determinations of β-Carotene Bioaccessibility and Bioavailability

(2011) Matthew K. Fleshman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Advanced preservation methods and nutrient retention in fruits and vegetables

(2011) Diane M Barrett et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

(2010) Carla Maria Wolbang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Particle Size Reduction Leading to Cell Wall Rupture Is More Important for the β-Carotene Bioaccessibility of Raw Compared to Thermally Processed Carrots

(2010) Lien Lemmens 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

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

(2010) Sandy Van Buggenhout et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY