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Journal of Agricultural and Food Chemistry|April 17, 2003
Carotenoid composition of hydroponic leafy vegetablesMieko Kimura, Delia B Rodriguez-AmayaFood Research International (Ottawa, Ont.)|August 31, 2019
Update on natural food pigments - A mini-review on carotenoids, anthocyanins, and betalainsDelia B Rodriguez-AmayaForum of Nutrition|April 6, 2005
Food carotenoids: analysis, composition and alterations during storage and processing of foodsDelia B Rodriguez-AmayaSub-Cellular Biochemistry|August 4, 2016
Structures and Analysis of Carotenoid MoleculesDelia B Rodriguez-AmayaPlant Foods for Human Nutrition (Dordrecht, Netherlands)|August 6, 2008
Variation in the carotenoid composition of the lycopene-rich Brazilian fruit Eugenia uniflora LOrnella M Porcu, Delia B Rodriguez-AmayaVitamins and Hormones|July 12, 2024
The Maillard reactions: Pathways, consequences, and controlDelia B Rodriguez-Amaya, Jaime Amaya-FarfanFood and Nutrition Bulletin|February 21, 2009
Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetablesCintia Nanci Kobori, Delia B Rodriguez AmayaJournal of Food Science|May 25, 2010
Lycopene epoxides and apo-lycopenals formed by chemical reactions and autoxidation in model systems and processed foodsEvelyn B Rodriguez, Delia B Rodriguez-AmayaJournal of Agricultural and Food Chemistry|April 21, 2007
Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepoCristiane H Azevedo-Meleiro, Delia B Rodriguez-AmayaJournal of Separation Science|October 9, 2009
Qualitative and quantitative differences in the carotenoid composition of yellow and red peppers determined by HPLC-DAD-MSCristiane H de Azevedo-Meleiro, Delia B Rodriguez-AmayaPageof 3