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

Evaluation of extraction method for the analysis of carotenoids in fruits and vegetables

By Taungbodhitham A.K.   Jones G.P.   Wahlqvist M.L.   Briggs D.R.  

Food Chemistry, Vol. 63, Iss. 4, 1998-12 ,pp. : 577-584

Elsevier

Access to resources Recommend Favorite

Determination of carotenoids in fruits and vegetables by LC.

By Konings E.J.M.   Roomans H.H.S.  

Food Chemistry, Vol. 57, Iss. 1, 1996-09 ,pp. : 122-123

Elsevier

Access to resources Recommend Favorite

Carotenoid, flavonoid profiles and dietary fiber contents of fruits commonly consumed in Thailand

By Kongkachuichai Ratchanee   Charoensiri Rin   Sungpuag Pongtorn  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 5, 2010-08 ,pp. : 536-548

Informa Healthcare

Access to resources Recommend Favorite

In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine

By Lucarini M.   Di Lullo G.   Cappelloni M.   Lombardi-Boccia G.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 39-44

Elsevier

Access to resources Recommend Favorite