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Cited by in F6Publishing
For: Rodríguez-Rodríguez E, Sánchez-Prieto M, Olmedilla-Alonso B. Assessment of carotenoid concentrations in red peppers (Capsicum annuum) under domestic refrigeration for three weeks as determined by HPLC-DAD. Food Chem X 2020;6:100092. [PMID: 32514498 DOI: 10.1016/j.fochx.2020.100092] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
Number Citing Articles
1 José Aliaño González M, Carrera C, Barbero GF, Palma M. A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.). Food Chem X 2022;13:100192. [PMID: 35498970 DOI: 10.1016/j.fochx.2021.100192] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
2 Mapelli-brahm P, Meléndez-martínez AJ. The colourless carotenoids phytoene and phytofluene: sources, consumption, bioavailability and health effects. Current Opinion in Food Science 2021;41:201-9. [DOI: 10.1016/j.cofs.2021.04.013] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Kolašinac S, Pećinar I, Danojević D, Aćić S, Stevanović ZD. Raman spectroscopic‐based chemometric modeling in assessment of red pepper ripening phases and carotenoids accumulation. J Raman Spectrosc 2021;52:1598-605. [DOI: 10.1002/jrs.6197] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Rodríguez-Rodríguez E, Estévez-Santiago R, Sánchez-Prieto M, Olmedilla-Alonso B. Status and Dietary Intake of Phytoene and Phytofluene in Spanish Adults and the Effect of a Four-Week Dietary Intervention with Lutein-Rich Fruits or Vegetables. Nutrients 2022;14:2922. [PMID: 35889879 DOI: 10.3390/nu14142922] [Reference Citation Analysis]
5 Li N, Li J, Ding D, Xie J, Zhang J, Li W, Ma Y, Gao F, Niu T, Wang C, Bakpa EP. Optimum Parameters for Extracting Three Kinds of Carotenoids from Pepper Leaves by Response Surface Methodology. Separations 2021;8:134. [DOI: 10.3390/separations8090134] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Hamed M, Holm DG, Bartolo M, Raigond P, Sathuvalli V, Jayanty SS. The Bioaccessibility of Phenolics, Flavonoids, Carotenoids, and Capsaicinoid Compounds: A Comparative Study of Cooked Potato Cultivars Mixed with Roasted Pepper Varieties. Foods 2021;10:1849. [PMID: 34441626 DOI: 10.3390/foods10081849] [Reference Citation Analysis]
7 Garcia-perez P, Lourenço-lopes C, Silva A, Pereira AG, Fraga-corral M, Zhao C, Xiao J, Simal-gandara J, Prieto MA. Pigment Composition of Nine Brown Algae from the Iberian Northwestern Coastline: Influence of the Extraction Solvent. Marine Drugs 2022;20:113. [DOI: 10.3390/md20020113] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Ko H, Haile M, Lee S, Hwang A, Lee G, Choi Y, Hahn B, Ro N. Correlation of Carotenoids Content and ASTA Values of Pepper (Capsicum chinense) Genetic Resources. Horticulturae 2022;8:486. [DOI: 10.3390/horticulturae8060486] [Reference Citation Analysis]