Autor: Chitchumroonchokchai, Chureeporn
- Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
- Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)
- Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
- In vitro models as tools for screening the relative bioavailabilities of provitamin A carotenoids in foods
Autor: De Moura, Fabiana F.
- Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
- Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)
- Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
Ejemplares similares: Impact of genotype and cooking styles on the content, retention and bioacessibility of β-carotene in biofortified cassava (Manihot esculenta Crantz) conventionally bred in Brazil
- Retention during processing and bioaccessibility of β-carotene in high β-carotene transgenic cassava root
- The potential contribution of bread buns fortified with β-carotene–rich sweet potato in Central Mozambique
- Residual β-carotene and cyanide levels in gari produced from unfermented yellow cassava (Manihot esculenta Crantz) using local processing method
- Intestinal microbiota modulation in juvenile Pacú (Piaractus mesopotamicus) by supplementation with Pyropia columbina and β-carotene
- Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)
- Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
Ejemplares similares: Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)
- Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes
- Direct determination of tyrosine and tryptophane enantiomers in pumpkin (Cucurbita moschata) by HPLC-UV/Vis: Effect of cooking treatment on enantiomers profile
- Molecular characterisation of a putative new polerovirus infecting pumpkin (Cucurbita pepo) in Kenya
- Carotenoids in Yellow Sweet Potatoes, Pumpkins and Yellow Sweet Cassava
- Efecto biostimulante de Trichoderma atroviride en zapallo anco (Cucurbita moschata Duch. ex Poir)
- Carotenoids in raw plant materials:
