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Factors Influencing the Chemical Stability of Carotenoids in Foods

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Antioxidative effects of phenolic extracts from chestnut leaves, catkins and spiny burs in streptozotocin-treated rat pancreatic β-cells

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Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids—A review

(2010) Delia B. Rodriguez-Amaya   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Carotenoid Content and In Vitro Bioaccessibility of Lutein in Some Leafy Vegetables Popular in Sri Lanka

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Intakes of Fruit, Vegetables, and Carotenoids and Renal Cell Cancer Risk: A Pooled Analysis of 13 Prospective Studies

(2009) J. E. Lee et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Microstructure and In Vitro Beta Carotene Bioaccessibility of Heat Processed Orange Fleshed Sweet Potato

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Saponins in Ipomoea batatas tubers: Isolation, characterization, quantification and antioxidant properties

(2008) Irene Dini et al.   FOOD CHEMISTRY

β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5

(2008) Xin Wu et al.   Innovative Food Science & Emerging Technologies

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

Macular Carotenoid Levels of Normal Subjects and Age-Related Maculopathy Patients in a Japanese Population

(2008) Akira Obana et al.   OPHTHALMOLOGY

Quantification of phenolic acids and antioxidant activity in sweetpotato genotypes

(2008) Malkeet S. Padda et al.   SCIENTIA HORTICULTURAE

Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables

(2007) Cristiana Miglio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY