The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color

Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources

(2011) Rafal Baranski et al.   FOOD RESEARCH INTERNATIONAL

Genetic diversity of carrot (Daucus carota L.) cultivars revealed by analysis of SSR loci

(2011) Rafal Baranski et al.   GENETIC RESOURCES AND CROP EVOLUTION

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

(2010) Sara A. Arscott et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Optimum controlled atmospheres minimise respiration rate and quality losses while increase phenolic compounds of baby carrots

(2010) Adriano D.N. Simões et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

(2009) Ting Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of exogenous ethylene and methyl jasmonate on pal activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota) under different wounding intensities

(2008) J. Basilio Heredia et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of adding ascorbic acid and glucose on the antioxidative properties during storage of dried carrot

(2007) Yue-Horng Yen et al.   FOOD CHEMISTRY