Black carrot polyphenols: effect of processing, storage and digestion—an overview

The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels

(2017) Seda Ersus Bilek et al.   FOOD AND BIOPRODUCTS PROCESSING

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

(2017) Senem Kamiloglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam

(2016) Fatma Y. Ekinci et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa

(2016) Anna Olejnik et al.   FOOD CHEMISTRY

Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot ( Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

(2016) Claudia C. Gras et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

(2016) Patricia Garcia-Herrera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fractionation of Plant Bioactives from Black Carrots (Daucus carota subspecies sativus varietas atrorubens Alef.) by Adsorptive Membrane Chromatography and Analysis of Their Potential Anti-Diabetic Activity

(2016) Tuba Esatbeyoglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Monitoring, Via anIn vitroDigestion System, of the Bioactive Content of Vegetable Juice Fermented withSaccharomyces cerevisiaeandSaccharomyces boulardii

(2016) Nurcan Değirmencioğlu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anti-inflammatory potential of black carrot (Daucus carotaL.) polyphenols in a co-culture model of intestinal Caco-2 and endothelial EA.hy926 cells

(2016) Senem Kamiloglu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Black carrots fermented with Lactobacillus plantarum or Aspergillus oryzae prevent cognitive dysfunction by improving hippocampal insulin signalling in amyloid-β infused rats

(2016) Sunmin Park et al.   Journal of Functional Foods

Low-grade inflammation, diet composition and health: current research evidence and its translation

(2015) Anne M. Minihane et al.   BRITISH JOURNAL OF NUTRITION

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

(2015) Senem Kamiloglu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimization of Extraction of Bioactive Compounds from Black Carrot Using Response Surface Methodology (RSM)

(2015) Burcu Guldiken et al.   Food Analytical Methods

Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

(2015) Senem Kamiloglu et al.   FOOD CHEMISTRY

Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy

(2015) Ioanna Iliopoulou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.)

(2015) Senem Kamiloglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Clarification and Pasteurization on the Phenolics, Antioxidant Capacity, Color Density and Polymeric Color of Black Carrot (Daucus Carota L.) Juice

(2015) Ufuk Dereli et al.   JOURNAL OF FOOD BIOCHEMISTRY

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

(2015) Senem Kamiloglu et al.   Journal of Functional Foods

Encapsulation of black carrot juice using spray and freeze drying

(2014) S Murali et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Role of genetic variants in ADIPOQ in human eating behavior

(2014) Kerstin Rohde et al.   Genes and Nutrition

Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

(2014) Sezen Suzme et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of food processing on polyphenol contents: A systematic analysis using Phenol-Explorer data

(2014) Joseph A. Rothwell et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Combination of sowing date with deficit irrigation for improving the profitability of carrot in a tropical environment (Brazil)

(2014) D.F. Carvalho et al.   SCIENTIA HORTICULTURAE

A randomized, double-blind, placebo-controlled trial of the effect of dried purple carrot on body mass, lipids, blood pressure, body composition, and inflammatory markers in overweight and obese adults: The QUENCH Trial

(2013) Olivia R.L. Wright et al.   CANADIAN JOURNAL OF PHYSIOLOGY AND PHARMACOLOGY

Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach

(2013) Tanmay Kumar Koley et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain

(2013) Manuel Algarra et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

(2013) Maria Leja et al.   PLANT FOODS FOR HUMAN NUTRITION

Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion

(2013) Anneline Padayachee et al.   Food & Function

Gut metabotypes govern health effects of dietary polyphenols

(2012) Selin Bolca et al.   CURRENT OPINION IN BIOTECHNOLOGY

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

(2012) Meltem Türkyılmaz et al.   FOOD CHEMISTRY

Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage

(2012) Meltem Türkyılmaz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A new approach on the gastric absorption of anthocyanins

(2012) Iva Fernandes et al.   Food & Function

Anthocyanin kinetics are dependent on anthocyanin structure

(2011) Janet A. Novotny et al.   BRITISH JOURNAL OF NUTRITION

Subcritical water extraction of phenolic compounds from potato peel

(2011) Pushp Pal Singh et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucusBenth.), açai (Euterpe oleraceaMart.)and black carrot (Daucus carotaL.)

(2011) Suzie Zozio et al.   Fruits

Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total carotenoid, anthocyanin, and sugar contents in sliced or whole purple (cv. Betasweet) and orange carrots during 4-week cold storage

(2011) Eun Jin Lee et al.   Horticulture Environment and Biotechnology

Comparison of purple carrot juice and β-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome

(2010) Hemant Poudyal et al.   BRITISH JOURNAL OF NUTRITION

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

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

(2010) Vishwanath Khandare et al.   FOOD AND BIOPRODUCTS PROCESSING

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Studies on Drying of Purple Carrot Roots

(2009) Dorota Witrowa-Rajchert et al.   DRYING TECHNOLOGY

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

(2009) Eva Sadilova et al.   FOOD RESEARCH INTERNATIONAL

Bioavailability of Anthocyanins from Purple Carrot Juice: Effects of Acylation and Plant Matrix

(2009) Craig S. Charron et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

How scientific is the science in ethnopharmacology? Historical perspectives and epistemological problems

(2009) Jürg Gertsch   JOURNAL OF ETHNOPHARMACOLOGY

STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT (LOKUM) DURING STORAGE

(2009) GÖKHAN ÖZEN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

(2008) Huseyin Erten et al.   FOOD REVIEWS INTERNATIONAL

Purple Carrot (Daucus carota L.) Polyacetylenes Decrease Lipopolysaccharide-Induced Expression of Inflammatory Proteins in Macrophage and Endothelial Cells

(2008) Brandon T. Metzger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE

Incorporation of functional ingredients into foods

(2008) Li Day et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY