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Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

Melody June Brown, Mário G. Ferruzzi, M. L. Nguyen, Dale A. Cooper, Alison L. Eldridge, Steven J. Schwartz, Wendy S. White

American Journal of Clinical Nutrition · 2004 · 369 citations · 42 references

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42

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids

Paula R. Trumbo, Sandra A. Schlicker, Allison A. Yates et al. · Journal of the American Dietetic Association · 2002 · 6K citations

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Carotenoids and photoprotection in plants: A role for the xanthophyll zeaxanthin

Barbara Demmig‐Adams · Biochimica et Biophysica Acta (BBA) - Bioenergetics · 1990 · 1.6K citations

, , +12

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

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Lycopene is more bioavailable from tomato paste than from fresh tomatoes

Christine Gärtner, Wilhelm Stahl, Helmut Sies · American Journal of Clinical Nutrition · 1997 · 688 citations

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