Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

Influence of drying methods on the characteristics of a vegetable paste formulated by linear programming maximizing antioxidant activity

(2015) Ana P.Q. Larrosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

(2014) Ana F. Vinha et al.   FOOD AND CHEMICAL TOXICOLOGY

Domestic cooking methods affect the nutritional quality of red cabbage

(2014) Feng Xu et al.   FOOD CHEMISTRY

Xanthophyll content of selected vegetables commonly consumed in the Philippines and the effect of boiling

(2014) Melvin S. Pasaporte et al.   FOOD CHEMISTRY

Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels

(2014) Daniella Carisa Murador et al.   FOOD RESEARCH INTERNATIONAL

Carotenoids and chlorophylls in processed xanthophyll-rich food

(2014) Christin Arnold et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vegetables containing phytochemicals with potential anti-obesity properties: A review

(2013) David J. Williams et al.   FOOD RESEARCH INTERNATIONAL

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

(2013) Patricia Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits

(2013) Ana F. Vinha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Critical review: vegetables and fruit in the prevention of chronic diseases

(2012) Heiner Boeing et al.   EUROPEAN JOURNAL OF NUTRITION

Influence of chromoplast morphology on carotenoid bioaccessibility of carrot, mango, papaya, and tomato

(2012) Ralf M. Schweiggert et al.   FOOD CHEMISTRY

Anti-Diabetic Potential of Phenolic Compounds: A Review

(2012) Md. Ali Asgar   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Cancer Chemoprevention by Carotenoids

(2012) Takuji Tanaka et al.   MOLECULES

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

(2011) Teresa Mazzeo et al.   FOOD CHEMISTRY

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

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

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

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

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

(2010) Marta Francisco et al.   FOOD RESEARCH INTERNATIONAL

Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

(2010) S. Aisling Aherne et al.   FOOD RESEARCH INTERNATIONAL

Retention of mineral constituents in frozen leafy vegetables prepared for consumption

(2009) Zofia Lisiewska et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

(2008) A.L.K. Faller et al.   FOOD RESEARCH INTERNATIONAL

Mediterranean shrubs as potential antioxidant sources

(2008) Enrico Sanjust et al.   NATURAL PRODUCT RESEARCH

Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

(2007) Weenanan Somsub et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS