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Mycotoxin Research|November 21, 2025
Anti-fungal potential of extracts from coffee husks against two mycotoxigenic fungiMilena Jiménez-Gutiérrez, Rebeca Molina-Valverde, Mariana Güell-González, et al.
Journal of the Science of Food and Agriculture|May 9, 2022
Vitamin E and carotenoid profiles in leaves, stems, petioles and flowers of stinging nettle (Urtica leptophylla Kunth) from Costa RicaAlexander Montoya-Arroyo, Camilo Toro-González, Nadine Sus, et al.
Acta Otorrinolaringologica Espanola|October 8, 2013
Transcultural adaptation to Spanish of the instrument "Effectiveness of Auditory Rehabilitation" for the assessment of quality of life in patients using hearing aidsFelipe Cardemil, Patricia Esquivel, Lorena Aguayo, et al.
Molecules (Basel, Switzerland)|March 27, 2025
Isolation of Carrot Chromoplasts and Assessment of Their Carotenoid Content and BioaccessibilityAna M Benítez-González, Lourdes Gómez-Gómez, Oussama Ahrazem, et al.
Food Research International (Ottawa, Ont.)|February 14, 2018
HPLC-DAD-APCI/ESI-MSn analysis of carotenoids and α-tocopherol in Costa Rican Acrocomia aculeata fruits of varying maturity stagesRoland Schex, Veronika M Lieb, Víctor M Jiménez, et al.
Planta|July 16, 2014
Lipid-dissolved γ-carotene, β-carotene, and lycopene in globular chromoplasts of peach palm (Bactris gasipaes Kunth) fruitsJudith Hempel, Evelyn Amrehn, Silvia Quesada, et al.
Food & Function|April 29, 2026
Impact of pineapple (Ananas comosus [L.] Merr.) processing under low oxygen conditions using an innovative spiral filter press on juice physical characteristics and phytochemical compositionPatricia Esquivel, Víctor M Jiménez, Vicky Bäumer, et al.
The British Journal of Nutrition|August 13, 2013
Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over studyRalf M Schweiggert, Rachel E Kopec, Maria G Villalobos-Gutierrez, et al.
Food Chemistry|March 12, 2023
Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysisChristof B Steingass, Jonas Burkhardt, Vicky Bäumer, et al.
Food Chemistry|February 3, 2016
Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.)Ralf M Schweiggert, Ester Vargas, Jürgen Conrad, et al.
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