Degradation of carotenoids in orange juice during microwave heating

Effect of thermal pasteurization on Valencia orange juice color and pigments

Hyoung S. Lee, Gary A. Coates · LWT · 2003 · 270 citations

Food Chemistry, Natural Pigments, Thermal Pasteurization +7

Quantification of<i>cis-trans</i>Isomers of Provitamin A Carotenoids in Fresh and Processed Fruits and Vegetables

Wendy J. Lessin, George L. Catigani, Steven J. Schwartz · Journal of Agricultural and Food Chemistry · 1997 · 227 citations

Thermal Degradation of Antioxidant Micronutrients in <i>Citrus</i> Juice:  Kinetics and Newly Formed Compounds

Claudie Dhuique‐Mayer, Manal Tbatou, Michel Carail et al. · Journal of Agricultural and Food Chemistry · 2007 · 198 citations

Carotenoid Esters in Vegetables and Fruits:  A Screening with Emphasis on β-Cryptoxanthin Esters

Dietmar E. Breithaupt, Ameneh Bamedi · Journal of Agricultural and Food Chemistry · 2001 · 193 citations

Nutrition, Engineering, Botany +16

Review: Analysis of carotenoids in orange juice

Antonio J. Meléndez‐Martínez, Isabel M. Vicario, Francisco J. Heredia · Journal of Food Composition and Analysis · 2007 · 143 citations

Food Chemistry, Nutrition, Carotenoid +4