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1
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80052295983
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Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.009
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Aparicio-Ruiz, R., Mínguez-Mosquera, M.I., Gandul-Rojas, B. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.009.
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Aparicio-Ruiz, R.1
Mínguez-Mosquera, M.I.2
Gandul-Rojas, B.3
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2
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80052296555
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Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers
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24, in press. doi:10.1016/j.jfca.2011.03.006
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Burmeister, A., Bondiek, S., Apel, L., Kühne, C., Hillebrand, S., Fleischmann, P. Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.006.
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Journal of Food Composition and Analysis
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Burmeister, A.1
Bondiek, S.2
Apel, L.3
Kühne, C.4
Hillebrand, S.5
Fleischmann, P.6
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3
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80052294640
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Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel), produced in solar salterns from Saint-Armel (France)
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24, in press. doi:10.1016/j.jfca.2011.03.005
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Donadio, C., Bialecki, A., Valla, A., Dufossé, L. Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel), produced in solar salterns from Saint-Armel (France). Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.005.
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Journal of Food Composition and Analysis
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Donadio, C.1
Bialecki, A.2
Valla, A.3
Dufossé, L.4
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5
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23144453757
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Third International Congress on Pigments in Food
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Dufossé L. Third International Congress on Pigments in Food. Food Research International 2005, 38:831-832.
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(2005)
Food Research International
, vol.38
, pp. 831-832
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Dufossé, L.1
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6
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80052303163
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Metabolism of carotenoid degradation in leaves of Camellia sinensis - functional and biochemical modifications
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24, in press. doi:10.1016/j.jfca.2011.03.017
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Felfe, C., Schemainda, M., Baldermann, S., Watanabe, N., Fleischmann, P. Metabolism of carotenoid degradation in leaves of Camellia sinensis - functional and biochemical modifications. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.017.
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Journal of Food Composition and Analysis
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Felfe, C.1
Schemainda, M.2
Baldermann, S.3
Watanabe, N.4
Fleischmann, P.5
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7
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80052298391
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DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening
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24, in press. doi:10.1016/j.jfca.2011.05.003
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Fernandez-Orozco, R., Roca, M., Gandul-Rojas, B., Gallardo-Guerrero, L. DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.05.003.
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Journal of Food Composition and Analysis
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Fernandez-Orozco, R.1
Roca, M.2
Gandul-Rojas, B.3
Gallardo-Guerrero, L.4
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9
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80052288097
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Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material
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24, in press. doi:10.1016/j.jfca.2011.04.012
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Jiménez-Aguilar, D.M., Ortega-Regules, A.E., Lozada-Ramírez, J.D., Pérez-Pérez, M.C.I., Vernon-Carter, E.J., Welti-Chanes, J. Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.012.
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Journal of Food Composition and Analysis
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Jiménez-Aguilar, D.M.1
Ortega-Regules, A.E.2
Lozada-Ramírez, J.D.3
Pérez-Pérez, M.C.I.4
Vernon-Carter, E.J.5
Welti-Chanes, J.6
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10
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80052285783
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Industrially viable processes for synthesis of biologically active hydroxycarotenoids commonly found in fruits and vegetables
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24, in press. doi:10.1016/j.jfca.2011.02.005
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Khachik, F. Industrially viable processes for synthesis of biologically active hydroxycarotenoids commonly found in fruits and vegetables. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.02.005.
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Journal of Food Composition and Analysis
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Khachik, F.1
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11
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80052292104
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ctivity and total phenolic content of 34 sour cherry cultivars
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24, in press. doi:10.1016/j.jfca.2011.03.004
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Khoo, G.M., Clausen, M.R., Pedersen, B.H., Larsen, E. Bioactivity and total phenolic content of 34 sour cherry cultivars. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.004.
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Journal of Food Composition and Analysis
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Khoo, G.M.1
Clausen, M.R.2
Pedersen, B.H.3
Larsen, E.4
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12
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80052292785
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Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley
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24, in press, doi:10.1016/j.jfca.2011.03.003
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Lemut, M.S., Trost, K., Sivilotti, P., Vrhovsek, U. Pinot Noir grape colour related phenolics as affected by leaf removal treatments in the Vipava Valley. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.003.
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Journal of Food Composition and Analysis
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Lemut, M.S.1
Trost, K.2
Sivilotti, P.3
Vrhovsek, U.4
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13
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80052292319
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Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
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24, in press. doi:10.1016/j.jfca.2011.05.001
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Meléndez-Martínez, A.J., Gómez-Robledo, L., Melgosa, M., Vicario, I.M., Heredia, F.J. Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.05.001.
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Journal of Food Composition and Analysis
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Meléndez-Martínez, A.J.1
Gómez-Robledo, L.2
Melgosa, M.3
Vicario, I.M.4
Heredia, F.J.5
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14
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80052279586
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Content of phenols in wheat as affected by varietal and agricultural factors
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24, in press. doi:10.1016/j.jfca.2011.04.011
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Nagy Gasztonyi, M., Farkas, R.T., Berki, M., Petróczi, I.M., Daood, H.G. Content of phenols in wheat as affected by varietal and agricultural factors. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.011.
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Journal of Food Composition and Analysis
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Nagy Gasztonyi, M.1
Farkas, R.T.2
Berki, M.3
Petróczi, I.M.4
Daood, H.G.5
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15
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80052282740
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Anthocyanin-betacyanin fingerprinting and detection of synthetic red pigment adulteration, for red fruit juice quality and authenticity control by HPLC
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doi:10.1016/j.jfca.2011.03.012
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Obón, J.M., Díaz-García, M.C., Castellar, M.R. Anthocyanin-betacyanin fingerprinting and detection of synthetic red pigment adulteration, for red fruit juice quality and authenticity control by HPLC. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.012.
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Journal of Food Composition and Analysis, 24, in press.
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Obón, J.M.1
Díaz-García, M.C.2
Castellar, M.R.3
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16
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80052278949
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Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
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24, in press. doi:10.1016/j.jfca.2011.01.003
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Pala, Ç.U., Toklucu, A.K. Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.01.003.
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Journal of Food Composition and Analysis
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Pala, Ç.U.1
Toklucu, A.K.2
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17
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80052275180
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The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices
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24, i, doi:10.1016/j.jfca.2011.04.005
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Piasek, A., Kusznierewicz, B., Grzybowska, I., Malinowska-Pańczyk, E., Piekarska, A., Azqueta, A., Collins, A.R., Namieśnik, J., Bartoszek, A. The influence of sterilization with EnbioJet® Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.04.005.
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Journal of Food Composition and Analysis
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Piasek, A.1
Kusznierewicz, B.2
Grzybowska, I.3
Malinowska-Pańczyk, E.4
Piekarska, A.5
Azqueta, A.6
Collins, A.R.7
Namieśnik, J.8
Bartoszek, A.9
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18
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80052289267
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Xanthophylls protect against induced oxidation in cultured human retinal pigment epithelial cells
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24, in press. doi:10.1016/j.jfca.2011.03.007
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Pintea, A., Ruginǎ, D.O., Pop, R., Bunea, A., Socaciu, C. Xanthophylls protect against induced oxidation in cultured human retinal pigment epithelial cells. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.007.
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Journal of Food Composition and Analysis
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Pintea, A.1
Ruginǎ, D.O.2
Pop, R.3
Bunea, A.4
Socaciu, C.5
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19
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80052299182
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Levels of lipochromes and other bioactives in virgin olive oil from new olive germplasm
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24, in press. doi:10.1016/j.jfca.2011.02.004
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Ranalli, A., Contento, S., Di Simone, G. Levels of lipochromes and other bioactives in virgin olive oil from new olive germplasm. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.02.004.
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Journal of Food Composition and Analysis
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Ranalli, A.1
Contento, S.2
Di Simone, G.3
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20
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80052293125
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Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits
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24, in press. doi:10.1016/j.jfca.2011.03.015
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Rogez, H., Pompeu, D.R., Akwie, S.N.T., Larondelle, Y. Sigmoidal kinetics of anthocyanin accumulation during fruit ripening: a comparison between açai fruits (Euterpe oleracea) and other anthocyanin-rich fruits. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.015.
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Journal of Food Composition and Analysis
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Rogez, H.1
Pompeu, D.R.2
Akwie, S.N.T.3
Larondelle, Y.4
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22
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80052282188
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Synergic effect of water-soluble components on the coloring strength of saffron spice
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24, in press. doi:10.1016/j.jfca.2011.03.014
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Serrano-Díaz, J., Sánchez, A.M., Maggi, L., Carmona, M., Alonso, G.L. Synergic effect of water-soluble components on the coloring strength of saffron spice. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.03.014.
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Journal of Food Composition and Analysis
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Serrano-Díaz, J.1
Sánchez, A.M.2
Maggi, L.3
Carmona, M.4
Alonso, G.L.5
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23
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80052285467
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Formation of oxidised chlorophyll catabolites in olives
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24, in press. doi:10.1016/j.jfca.2011.02.003
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Vergara-Domínguez, H., Gandul-Rojas, B., Roca, M. Formation of oxidised chlorophyll catabolites in olives. Journal of Food Composition and Analysis, 24, in press. doi:10.1016/j.jfca.2011.02.003.
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Journal of Food Composition and Analysis
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Vergara-Domínguez, H.1
Gandul-Rojas, B.2
Roca, M.3
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