The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables

Digestion, absorption, and cancer preventative activity of dietary chlorophyll derivatives

Mário G. Ferruzzi, Joshua J. Blakeslee · Nutrition Research · 2007 · 514 citations

Agriculture, Nutrition, Nutritional Sciences +11

Trolox Equivalent Antioxidant Capacity of Different Geometrical Isomers of α-Carotene, β-Carotene, Lycopene, and Zeaxanthin

Volker Böhm, Ni Luh Puspitasari‐Nienaber, Mário G. Ferruzzi et al. · Journal of Agricultural and Food Chemistry · 2001 · 343 citations

Agriculture, Biochemistry, Food Science +11

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

Andrea Bunea, Mirjana Andjelković, Carmen Socaciu et al. · Food Chemistry · 2007 · 320 citations

Agriculture, Food Science, Plant Sciences +13

Changes of Carotenoids, Color, and Vitamin A Contents during Processing of Carrot Juice

Bing‐Huei Chen, Han Peng, H. E. Chen · Journal of Agricultural and Food Chemistry · 1995 · 286 citations

Agriculture, Biochemistry, Food Science +15

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

B. Krebbers, A.M. Matser, S.W. Hoogerwerf et al. · Innovative Food Science & Emerging Technologies · 2003 · 242 citations

Agriculture, Food Science, Microbiology +17