Carotenoid content of extruded and puffed products made of colored-grain wheats

Phenolic acids in kernels of different coloured-grain wheat genotypes

(2020) Luboš Paznocht et al.   PLANT SOIL AND ENVIRONMENT

Tocotrienols and tocopherols in colored-grain wheat, tritordeum and barley

(2018) Jaromír Lachman et al.   FOOD CHEMISTRY

Free and esterified carotenoids in pigmented wheat, tritordeum and barley grains

(2018) Luboš Paznocht et al.   FOOD CHEMISTRY

Carotenoid Stability during Dry Milling, Storage, and Extrusion Processing of Biofortified Maize Genotypes

(2018) Darwin Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Carotenoid changes of colored-grain wheat flours during bun-making

(2018) Luboš Paznocht et al.   FOOD CHEMISTRY

Carotenoid and color changes in traditionally flaked and extruded products

(2017) Mario Cueto et al.   FOOD CHEMISTRY

Lutein ester profile in wheat and tritordeum can be modulated by temperature: Evidences for regioselectivity and fatty acid preferential of enzymes encoded by genes on chromosomes 7D and 7Hch

(2017) M.G. Mattera et al.   FOOD CHEMISTRY

Genetics and chemistry of pigments in wheat grain – A review

(2017) Jaromír Lachman et al.   JOURNAL OF CEREAL SCIENCE

Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing

(2017) Melda Ortak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Carotenoid profile and retention in yellow-, purple- and red-fleshed potatoes after thermal processing

(2016) Zora Kotíková et al.   FOOD CHEMISTRY

Physicochemical properties and carotenoid content of extruded and non-extruded corn and peach palm (Bactris gasipaes, Kunth)

(2016) Gabriela Jardim Basto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Semolina Yellow Pigment Content and Carotenoid Composition During Pasta Processing

(2015) Constance Chiremba et al.   CEREAL CHEMISTRY

Heat damage and in vitro starch digestibility of puffed wheat kernels

(2015) Stefano Cattaneo et al.   FOOD CHEMISTRY

Spectrophotometric Analysis of Pigments: A Critical Assessment of a High-Throughput Method for Analysis of Algal Pigment Mixtures by Spectral Deconvolution

(2015) Jan-Erik Thrane et al.   PLoS One

Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia

(2013) Joel G. Waramboi et al.   FOOD CHEMISTRY

Effect of temperature on lutein esterification and lutein stability in wheat grain

(2013) Fauziah Tufail Ahmad et al.   JOURNAL OF CEREAL SCIENCE

Carotenoids, tocols and retinols evolution during egg pasta – making processes

(2011) Alessandra Fratianni et al.   FOOD CHEMISTRY

Lipoxygenase activity in wholemeal flours from Triticum monococcum, Triticum turgidum and Triticum aestivum

(2011) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

(2010) Alyssa Hidalgo et al.   FOOD CHEMISTRY

The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

(2010) Zeinab Dehghan-Shoar et al.   FOOD CHEMISTRY

Processing and cooking effects on chemical, nutritional and functional properties of pasta obtained from selected emmer genotypes

(2008) Clara Fares et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE