Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Modification of bioactive compounds in dried edible seaweeds

(2013) María Asunción Lage-Yusty et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

(2012) Kamilla Amorim et al.   CyTA-Journal of Food

Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli

(2012) Eun-Sun Hwang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Impact of cooking methods on folates, ascorbic acid and lutein in green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea)

(2012) Nicolas Delchier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

(2012) Sabrina Cox et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

(2011) P. Ferraces-Casais et al.   Food Analytical Methods

Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Carotenoid concentrations of native Andean potatoes as affected by cooking

(2011) Gabriela Burgos et al.   FOOD CHEMISTRY

EFFECT OF PROCESSING CONDITIONS ON PHYTOCHEMICAL CONSTITUENTS OF EDIBLE IRISH SEAWEED HIMANTHALIA ELONGATA

(2011) SABRINA COX et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan

(2011) Fuh Juin Kao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of the color adulteration of green table olives with copper chlorophyllin complexes (E-141ii colorant)

(2011) Beatriz Gandul-Rojas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

(2011) Venu Perla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Seaweeds: A sustainable functional food for complementary and alternative therapy

(2011) Suhaila Mohamed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

(2010) Gaurav Rajauria et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Storage and Cooking on β-Carotene Isomers in Carrots (Daucus carota L. cv. ‘Stefano’)

(2010) Michael Imsic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pressurized liquid method for fucoxanthin extraction from Eisenia bicyclis (Kjellman) Setchell

(2010) Ya Fang Shang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods

(2010) Jasraj K. Deol et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Commercial-scale Preparation of Biofunctional Fucoxanthin from Waste Parts of Brown Sea Algae Laminalia japonica

(2009) Kazuki KANAZAWA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

(2008) P. Prabhasankar et al.   FOOD CHEMISTRY

β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5

(2008) Xin Wu et al.   Innovative Food Science & Emerging Technologies

In the search of new functional food ingredients from algae

(2007) M PLAZA et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY