A rapid and effective approach for on-site assessment of total carotenoid content in wolfberry juice during processing

Effect of Anti-solvent Conditions on Low Density Supercritical Fluids Precipitation of Zeaxanthin Palmitates from Lycium Barbarum Fruits

(2014) Kuo-Li Lin et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Review of methods for analysis of carotenoids

(2014) K.T. Amorim-Carrilho et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foods

(2013) Svjetlana Luterotti et al.   FOOD CHEMISTRY

Development of a rapid, high-throughput method for quantification of zeaxanthin in Chinese wolfberry using HPLC–DAD

(2013) Liu-Qing Zhao et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan

(2013) Fuh-Juin Kao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Supercritical carbon dioxide anti-solvent purification of anti-oxidative compounds from Lycium barbarum fruits by using response surface methodology

(2012) Li-Pin Chang et al.   SEPARATION AND PURIFICATION TECHNOLOGY

A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji)

(2011) Harunobu Amagase et al.   FOOD RESEARCH INTERNATIONAL

Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

(2011) Lucia Maria Jaeger de Carvalho et al.   FOOD RESEARCH INTERNATIONAL

Application of continuous supercritical anti-solvents for rapid recrystallization and purification of zeaxanthin dipalmitates from de-glycosides of Lycium barbarum fruits

(2011) Li-Pin Chang et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan

(2011) Fuh Juin Kao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

(2010) A.J. Meléndez-Martínez et al.   FOOD CHEMISTRY

Carotenoid Stability during Production and Storage of Tomato Juice Made from Tomatoes with Diverse Pigment Profiles Measured by Infrared Spectroscopy

(2010) Daniel E. Rubio-Diaz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant activity

(2009) C.C. Wang et al.   FOOD CHEMISTRY

Lycium barbarum (goji) juice improves in vivo antioxidant biomarkers in serum of healthy adults

(2009) Harunobu Amagase et al.   NUTRITION RESEARCH

Changes of the Main Carotenoid Pigment Contents During the Drying Processes of the Different Harvest Stage Fruits of Lycium barbarum L

(2008) Wen-ping MA et al.   Agricultural Sciences in China

A Randomized, Double-Blind, Placebo-Controlled, Clinical Study of the General Effects of a Standardized Lycium barbarum (Goji) Juice, GoChi™

(2008) Harunobu Amagase et al.   JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE

Determination of carotenoids and their esters in fruits of Lycium barbarum Linnaeus by HPLC–DAD–APCI–MS

(2008) B. Stephen Inbaraj et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS