Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products

Enhancing the carotenoid content of tomato fruit with pulsed electric field treatments: Effects on respiratory activity and quality attributes

(2018) Sandra González-Casado et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

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

Effect of pulsed electric fields on the antioxidant potential of apples stored at different temperatures

(2017) Robert Soliva-Fortuny et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

ABA accumulation in water-stressed Citrus roots does not rely on carotenoid content in this organ

(2016) Matías Manzi et al.   PLANT SCIENCE

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Regulation of Carotenoid Metabolism in Tomato

(2015) Lihong Liu et al.   Molecular Plant

Role of carotenoid type on the effect of thermal processing on bioaccessibility

(2014) Paola Palmero et al.   FOOD CHEMISTRY

Review of methods for analysis of carotenoids

(2014) K.T. Amorim-Carrilho et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Impact of high-intensity pulsed electric fields on carotenoids profile of tomato juice made of moderate-intensity pulsed electric field-treated tomatoes

(2013) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

(2013) María Janeth Rodríguez-Roque et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: Effect of additional thermal and high pressure processing

(2012) Griet Knockaert et al.   FOOD CHEMISTRY

Metabolite profiling of phenolic and carotenoid contents in tomatoes after moderate-intensity pulsed electric field treatments

(2012) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Processing tomato pulp in the presence of lipids: The impact on lycopene bioaccessibility

(2012) Ines J.P. Colle et al.   FOOD RESEARCH INTERNATIONAL

Effects of Pulsed Electric Fields on the Bioactive Compound Content and Antioxidant Capacity of Tomato Fruit

(2012) Anna Vallverdú-Queralt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical barriers to carotenoid bioaccessibility. Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables

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

THE FIRST TRACT OF ALIMENTARY CANAL AS AN EXTRACTOR. RELEASE OF PHYTOCHEMICALS FROM SOLID FOOD MATRICES DURING SIMULATED DIGESTION

(2011) DAVIDE TAGLIAZUCCHI et al.   JOURNAL OF FOOD BIOCHEMISTRY

High Pressure Homogenization Increases the In Vitro Bioaccessibility of α- and β-Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions

(2011) Cecilia A. Svelander et al.   JOURNAL OF FOOD SCIENCE

High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility

(2010) Ines Colle et al.   FOOD RESEARCH INTERNATIONAL

Effect of Thermal Processing on the Degradation, Isomerization, and Bioaccessibility of Lycopene in Tomato Pulp

(2010) Ines Colle et al.   JOURNAL OF FOOD SCIENCE

Processing of tomato: impact on in vitro bioaccessibility of lycopene and textural properties

(2010) Cecilia A Svelander et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In vitro bioaccessibility assessment as a prediction tool of nutritional efficiency

(2009) Elisabet Fernández-García et al.   NUTRITION RESEARCH

Effects of pulsed electric fields on bioactive compounds in foods: a review

(2009) Robert Soliva-Fortuny et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans

(2008) Giuseppe Maiani et al.   MOLECULAR NUTRITION & FOOD RESEARCH