Application of a UV–vis detection-HPLC method for a rapid determination of lycopene and β-carotene in vegetables

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK

David J. Hart, KJ Scott · Food Chemistry · 1995 · 729 citations

Agriculture, Food Science, Nutritional Sciences +12

Carotenoid composition in raw and cooked Spanish vegetables

Fernando Granado, Begoña Olmedilla‐Alonso, I. Blanco et al. · Journal of Agricultural and Food Chemistry · 1992 · 230 citations

Agriculture, Food Science, Nutritional Sciences +12

Identification and quantification of carotenoids, tocopherols and chlorophylls in commonly consumed fruits and vegetables

Jennifer Burns, Paul D. Fraser, Peter M. Bramley · Phytochemistry · 2003 · 227 citations

Agriculture, Food Science, Nutritional Sciences +10

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