Formation of volatile compounds from lycopene by autoxidation in a model system simulating dehydrated foods

Carotenoid Pigmentation Affects the Volatile Composition of Tomato and Watermelon Fruits, As Revealed by Comparative Genetic Analyses

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A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoids

Mieko Kimura, Délia B. Rodriguez–Amaya · Food Chemistry · 2002 · 219 citations

Food Chemistry, Hplc Quantification, Vegetable Production +9

Aroma Active Components in Aqueous Kiwi Fruit Essence and Kiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O

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Lycopene oxidation product enhances gap junctional communication

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Cell Communication, Lycopene Oxidation Product, Molecular Biology +4

Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 2. Lycopene degradation

Pawinee Kanasawud, J. Crouzet · Journal of Agricultural and Food Chemistry · 1990 · 136 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +14