Karin Jacob

Influence of lycopene and vitamin C from tomato juice on biomarkers of oxidative stress and inflammation

Karin Jacob, María Jesús Periago, Volker Böhm et al. · British Journal Of Nutrition · 2007 · 190 citations · Full text

Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

D. Pérez-Conesa, Javier García‐Alonso, Verónica García‐Valverde et al. · Innovative Food Science & Emerging Technologies · 2008 · 111 citations

Food Chemistry, Biochemistry, Food Analysis +7

Bioactive compounds, folates and antioxidant properties of tomatoes (<i>Lycopersicum esculentum</i>) during vine ripening

María Jesús Periago, Javier García‐Alonso, Karin Jacob et al. · International Journal of Food Sciences and Nutrition · 2009 · 101 citations

Changes in Antioxidant Compounds during the Shelf Life of Commercial Tomato Juices in Different Packaging Materials

Francisco Javier García-Alonso, Sergio Bravo, J. Casas et al. · Journal of Agricultural and Food Chemistry · 2009 · 50 citations

Food Chemistry, Nutrition, Polyphenolics +15

Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing

Karin Jacob, Francisco Javier García-Alonso, Gaspar Ros et al. · Archivos Latinoamericanos de Nutrición · 2025 · 45 citations · Full text

Food Chemistry, Nutrition, Ascorbic Acid +10