Showing 6 publications
Daily intake of fruit and vegetable soups processed in different ways increases human serum beta-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects
Applicability of in vitro models in prediciting the in vivo bioavailability of lycopene and beta-carotene from differently processed soups
Changes in carotenoid concentration in human postprandial chylomicrons and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups.
Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid accessibility on serum carotenoid concentrations and markers of oxidative stress in young men
Cell-Based Assay To Quantify the Antioxidant Effect of Food-Derived Carotenoids Enriched in Postprandial Human Chylomicrons
Controlling the nutrient profile of fruits and vegetables during prolonged storage prior to processing
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