Comparative study of the bioaccessibility of the colorless carotenoids phytoene and phytofluene in powders and pulps of tomato: microstructural analysis and effect of addition of sunflower oil

The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries

(2018) Antonio J. Meléndez-Martínez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of processing on the bioaccessibility of bioactive compounds – A review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols

(2018) Antonio Cilla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health

(2018) Manuel Rodriguez-Concepcion et al.   PROGRESS IN LIPID RESEARCH

Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles

(2018) Paula Mapelli-Brahm et al.   Journal of Functional Foods

In Vitro Micellarization and Intestinal Cell Uptake of cis Isomers of Lycopene Exceed Those of All-trans Lycopene

(2018) Mark L. Failla et al.   JOURNAL OF NUTRITION

Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices

(2017) Paula Mapelli-Brahm et al.   FOOD CHEMISTRY

Genotypic variability of carotenoids in traditional tomato cultivars

(2017) Pilar Flores et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Two Static in Vitro Digestion Methods for Screening the Bioaccessibility of Carotenoids in Fruits, Vegetables, and Animal Products

(2017) Daniele B. Rodrigues et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal processing differentially affects lycopene and other carotenoids in cis-lycopene containing, tangerine tomatoes

(2016) Jessica L. Cooperstone et al.   FOOD CHEMISTRY

A comprehensive review on the colorless carotenoids phytoene and phytofluene

(2015) Antonio J. Meléndez-Martínez et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Mind the gap-deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites-a position paper focusing on carotenoids and polyphenols

(2015) Torsten Bohn et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Enhanced bioavailability of lycopene when consumed ascis-isomers fromtangerinecompared to red tomato juice, a randomized, cross-over clinical trial

(2015) Jessica L. Cooperstone et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins

(2015) María Jesús Rodrigo et al.   Food & Function

Lycopene and β-carotene transfer to oil and micellar phases during in vitro digestion of tomato and red carrot based-fractions

(2014) Paola Palmero et al.   FOOD RESEARCH INTERNATIONAL

Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato

(2014) Antonio J. Meléndez-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoids, inflammation, and oxidative stress—implications of cellular signaling pathways and relation to chronic disease prevention

(2014) Anouk Kaulmann et al.   NUTRITION RESEARCH

Carotenoid bioaccessibility in fruit- and vegetable-based food products as affected by product (micro)structural characteristics and the presence of lipids: A review

(2014) Lien Lemmens et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Unsaturated fatty acids promote bioaccessibility and basolateral secretion of carotenoids and α-tocopherol by Caco-2 cells

(2014) Mark L. Failla et al.   Food & Function

Effects of Fats and Oils on the Bioaccessibility of Carotenoids and Vitamin E in Vegetables

(2013) Akihiko NAGAO et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Subchromoplast Sequestration of Carotenoids Affects Regulatory Mechanisms in Tomato Lines Expressing Different Carotenoid Gene Combinations

(2013) M. Nogueira et al.   PLANT CELL

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies

(2012) Antonio J. Melendez-Martinez et al.   FOOD CHEMISTRY

Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry

(2012) Carla M. Stinco et al.   FOOD RESEARCH INTERNATIONAL

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

(2012) Jennifer L Jeffery et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Awara (Astrocaryum vulgare M.) pulp oil: Chemical characterization, and anti-inflammatory properties in a mice model of endotoxic shock and a rat model of pulmonary inflammation

(2011) Emilie Bony et al.   FITOTERAPIA

Contribution of violaxanthin, neoxanthin, phytoene and phytofluene to total carotenoid intake: Assessment in Luxembourg

(2011) Eric Biehler et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Analysis of carotenoids and vitamin E in selected oilseeds, press cakes and oils

(2010) Saskia Franke et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity

(2010) Antonio J. Meléndez-Martínez et al.   PHYTOCHEMISTRY

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

Bioavailability of carotenoids and α-tocopherol from fruit juices in the presence of absorption modifiers: in vitro and in vivo assessment

(2008) F. Granado-Lorencio et al.   BRITISH JOURNAL OF NUTRITION

In vitro bioaccesibility of lutein and zeaxanthin from the microalgae Scenedesmus almeriensis

(2008) F GRANADOLORENCIO et al.   FOOD CHEMISTRY