Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources

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

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

S. Arscott, Sherry A. Tanumihardjo · Comprehensive Reviews in Food Science and Food Safety · 2010 · 311 citations

Agriculture, Nutrition, Nutritional Sciences +15

Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis

Benoı̂t Schoefs · Trends in Food Science & Technology · 2002 · 221 citations

Agriculture, Biochemistry, Food Science +14

Carrots and Related Vegetable Umbelliferae

Donald N. Maynard · HortScience · 2000 · 166 citations · Full text

Life Sciences, Botany, Plant Sciences +9

Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (<i>Daucus carota</i>, L.) of Various Colors

Rebecca L Surles, Ning Weng, Philipp W. Simon et al. · Journal of Agricultural and Food Chemistry · 2004 · 158 citations

Agriculture, Food Science, Food Analysis +13