Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

Cesarettin Alasalvar, John Grigor, Donglin Zhang et al. · Journal of Agricultural and Food Chemistry · 2001 · 481 citations

Agriculture, Biochemistry, Food Science +17

Polyacetylenes from the Apiaceae Vegetables Carrot, Celery, Fennel, Parsley, and Parsnip and Their Cytotoxic Activities

Christian Zidorn, Karin Jöhrer, Markus Ganzera et al. · Journal of Agricultural and Food Chemistry · 2005 · 269 citations

Agriculture, Pharmacology, Toxicology +13

Cytotoxic activity of polyacetylene compounds in Panax ginseng C.A. Meyer.

Hisashi Matsunaga, Mitsuo Katano, Hiroshi Yamamoto et al. · Chemical and Pharmaceutical Bulletin · 1990 · 178 citations · Full text

Medicine, Medicinal Chemistry, Pharmacology +8

Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (<i>Daucus carota </i>L.) and Carrot Puree

Andreas Czepa, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2003 · 175 citations

Agriculture, Food Science, Chromatographic Analysis +16

Phenolic compounds and their antioxidant properties in different tissues of carrots (Daucus carota L.)

Zhang Dong-lin, Yasunori Hamauzu · International journal of food, agriculture and environment · 2004 · 148 citations

Agriculture, Plant Biology, Plant Sciences +15