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

By Hart D.J.   Scott K.J.  

Food Chemistry, Vol. 54, Iss. 1, 1995-01 ,pp. : 101-111

Elsevier

Access to resources Recommend Favorite

HPLC analysis of carotenoids in orange juice

By Pupin A.M.   Dennis M.J.   Toledo M.C.F.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 269-275

Elsevier

Access to resources Recommend Favorite

A modified method to minimise losses of carotenoids and tocopherols during HPLC analysis of red palm oil

By Lietz G.   Henry C.J.K.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 109-117

Elsevier

Access to resources Recommend Favorite

Carotenoids in staple foods: Their potential to improve human nutrition

By Graham Robin D.   Rosser Julia M.  

Food & Nutrition Bulletin, Vol. 21, Iss. 4, 2000-12 ,pp. : 404-409

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Determination of total vitamin B 6 in foods by isocratic HPLC: a comparison with microbiological analysis

By Kall M.A.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 315-327

Elsevier

Access to resources Recommend Favorite