Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

Design a Database of Italian Vascular Alimurgic Flora (AlimurgITA): Preliminary Results

(2021) Bruno Paura et al.   Plants-Basel

Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review

(2020) Luxsika Ngamwonglumlert et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties

(2020) José Arias-Rico et al.   Foods

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

(2020) Gianfranco Panfili et al.   PLANT FOODS FOR HUMAN NUTRITION

Evolution of Carotenoid Content, Antioxidant Activity and Volatiles Compounds in Dried Mango Fruits (Mangifera Indica L.)

(2020) Alessandra Fratianni et al.   Foods

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

(2020) Marla Silvia Diamante et al.   FOOD CHEMISTRY

Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals

(2019) Chao Zhao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)

(2019) Alessandra Fratianni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Processing as a tool to manage digestive barriers in plant-based foods: recent advances

(2019) Sarah Verkempinck et al.   Current Opinion in Food Science

Carotenoids in human nutrition and health

(2018) Manfred Eggersdorfer et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Effect of a physical pre-treatment and drying on carotenoids of goji berries ( Lycium barbarum L.)

(2018) A. Fratianni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

In vitro liberation of carotenoids from spinach and Asia salads after different domestic kitchen procedures

(2016) Jane N. Eriksen et al.   FOOD CHEMISTRY

Tocopherol and tocotrienol analysis in raw and cooked vegetables: A validated method with emphasis on sample preparation

(2015) Katharina Knecht et al.   FOOD CHEMISTRY

Tocopherol and tocotrienol analysis as a tool to discriminate different fat ingredients in bakery products

(2015) R. Mignogna et al.   FOOD CONTROL

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

(2015) Ramesh Kumar Saini et al.   FOOD RESEARCH INTERNATIONAL

Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects

(2015) Rachel P. Walsh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis

(2015) Alessandra Fratianni et al.   JOURNAL OF FOOD SCIENCE

Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoli

(2015) C. Severini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

(2015) Sylvie Bureau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation of Carotenoids in Apricot (Prunus armeniaca L.) During Drying Process

(2013) Alessandra Fratianni et al.   PLANT FOODS FOR HUMAN NUTRITION

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries

(2011) Dragan Žnidarčič et al.   FOOD CHEMISTRY

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

(2011) Alessandra Fratianni et al.   FOOD CHEMISTRY

Degradation of β-carotene during fruit and vegetable processing or storage: reaction mechanisms and kinetic aspects: a review

(2011) Caroline Pénicaud et al.   Fruits

Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds

(2011) M. C. Sánchez-Mata et al.   GENETIC RESOURCES AND CROP EVOLUTION

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

(2011) Hock-Eng Khoo et al.   MOLECULES

Degradation of carotenoids in orange juice during microwave heating

(2010) A. Fratianni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY