Studies on inert gas processing of vegetables

Carotenoid content of fruits and vegetables: An evaluation of analytic data

Ann Reed Mangels, Joanne M. Holden, Gary R. Beecher et al. · Journal of the American Dietetic Association · 1993 · 854 citations

Nutrition, Carotenoid, Food Composition +8

Comparisons of methods for calculating retentions of nutrients in cooked foods

Elizabeth W. Murphy, Patricia E. Criner, Brucy C. Gray · Journal of Agricultural and Food Chemistry · 1975 · 419 citations

Nutrition, Dietary Exposure, Food Analysis +16

Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC

María Isabel Mínguez‐Mosquera, Dámaso Hornero‐Méndez · Journal of Agricultural and Food Chemistry · 1993 · 327 citations

Plasma carotenoid response to chronic intake of selected foods and β-carotene supplements in men

MS Micozzi, ED Brown, BK Edwards et al. · American Journal of Clinical Nutrition · 1992 · 314 citations

Nutrition, Carotenoid, Body Composition +12

SHRINKAGE IN DEHYDRATION OF ROOT VEGETABLES

Kanichi Suzuki, Kiyoshi Kubota, Tsutomu Hasegawa et al. · Journal of Food Science · 1976 · 153 citations

Food Chemistry, Surface Area, Uniform Drying Model +13