J. L. V. de Carvalho

Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Lucía María Jaeger de Carvalho, P. B. Gomes, Ronoel Luiz de Oliveira Godóy et al. · Food Research International · 2011 · 297 citations · Full text

Assessment of carotenoids in pumpkins after different home cooking conditions

Lucía María Jaeger de Carvalho, Lara de Azevedo Sarmet Moreira Smiderle, J. L. V. de Carvalho et al. · Food Science and Technology · 2014 · 69 citations · Full text

Food Chemistry, Nutrition, Total Carotenoids +13

Effects of cooking methods on the iron and zinc contents in cowpea (<i>Vigna unguiculata</i>) to combat nutritional deficiencies in Brazil

Elenilda J. Pereira, Lucía María Jaeger de Carvalho, Gisela M. Dellamora‐Ortiz et al. · Food & Nutrition Research · 2014 · 53 citations · Full text

Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)

Ediane Maria Gomes Ribeiro, Chureeporn Chitchumroonchokchai, Lucía María Jaeger de Carvalho et al. · Food Research International · 2015 · 31 citations

Food Chemistry, Nutrition, Carotenoid +4

Effects of Boiling and Frying on the Bioaccessibility of β-Carotene in Yellow-Fleshed Cassava Roots (<i>Manihot Esculenta</i> Crantz cv. <i>BRS Jari</i>)

Suellen Gomes, Alexandre Guedes Torres, Ronoel Luiz de Oliveira Godóy et al. · Food and Nutrition Bulletin · 2013 · 22 citations

Nutrition, Emulsified Fraction, Engineering +17