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Food Research International (Ottawa, Ont.)
|
August 31, 2019
Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains
Delia B Rodriguez-Amaya
Forum of Nutrition
|
April 6, 2005
Food carotenoids: analysis, composition and alterations during storage and processing of foods
Delia B Rodriguez-Amaya
Sub-Cellular Biochemistry
|
August 4, 2016
Structures and Analysis of Carotenoid Molecules
Delia B Rodriguez-Amaya
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Carotenoid composition of hydroponic leafy vegetables
Mieko Kimura, Delia B Rodriguez-Amaya
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
August 6, 2008
Variation in the carotenoid composition of the lycopene-rich Brazilian fruit Eugenia uniflora L
Ornella M Porcu, Delia B Rodriguez-Amaya
Vitamins and Hormones
|
July 12, 2024
The Maillard reactions: Pathways, consequences, and control
Delia B Rodriguez-Amaya, Jaime Amaya-Farfan
Food and Nutrition Bulletin
|
February 21, 2009
Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables
Cintia Nanci Kobori, Delia B Rodriguez Amaya
Journal of Food Science
|
May 25, 2010
Lycopene epoxides and apo-lycopenals formed by chemical reactions and autoxidation in model systems and processed foods
Evelyn B Rodriguez, Delia B Rodriguez-Amaya
Journal of Agricultural and Food Chemistry
|
April 21, 2007
Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo
Cristiane H Azevedo-Meleiro, Delia B Rodriguez-Amaya
Journal of Separation Science
|
October 9, 2009
Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS
Cristiane H de Azevedo-Meleiro, Delia B Rodriguez-Amaya
Page
of 2
Search research articles
Search
Showing results (1-10 of 18) with videos related to
Sort By:
Page
of 2
Food Research International (Ottawa, Ont.)
|
August 31, 2019
Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalains
Delia B Rodriguez-Amaya
Forum of Nutrition
|
April 6, 2005
Food carotenoids: analysis, composition and alterations during storage and processing of foods
Delia B Rodriguez-Amaya
Sub-Cellular Biochemistry
|
August 4, 2016
Structures and Analysis of Carotenoid Molecules
Delia B Rodriguez-Amaya
Journal of Agricultural and Food Chemistry
|
April 17, 2003
Carotenoid composition of hydroponic leafy vegetables
Mieko Kimura, Delia B Rodriguez-Amaya
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
August 6, 2008
Variation in the carotenoid composition of the lycopene-rich Brazilian fruit Eugenia uniflora L
Ornella M Porcu, Delia B Rodriguez-Amaya
Vitamins and Hormones
|
July 12, 2024
The Maillard reactions: Pathways, consequences, and control
Delia B Rodriguez-Amaya, Jaime Amaya-Farfan
Food and Nutrition Bulletin
|
February 21, 2009
Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables
Cintia Nanci Kobori, Delia B Rodriguez Amaya
Journal of Food Science
|
May 25, 2010
Lycopene epoxides and apo-lycopenals formed by chemical reactions and autoxidation in model systems and processed foods
Evelyn B Rodriguez, Delia B Rodriguez-Amaya
Journal of Agricultural and Food Chemistry
|
April 21, 2007
Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo
Cristiane H Azevedo-Meleiro, Delia B Rodriguez-Amaya
Journal of Separation Science
|
October 9, 2009
Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MS
Cristiane H de Azevedo-Meleiro, Delia B Rodriguez-Amaya
Page
of 2