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Items: 1 to 20 of 99

1.

Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization.

Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC.

Food Chem. 2019 Oct 30;296:9-16. doi: 10.1016/j.foodchem.2019.05.188. Epub 2019 May 28.

PMID:
31202311
2.

A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility.

Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC.

Food Funct. 2019 Jun 19;10(6):3589-3602. doi: 10.1039/c9fo00208a.

PMID:
31161169
3.

Enhanced Z-isomerization of tomato lycopene through the optimal combination of food ingredients.

Honda M, Kageyama H, Hibino T, Takemura R, Goto M, Fukaya T.

Sci Rep. 2019 May 28;9(1):7979. doi: 10.1038/s41598-019-44177-4.

4.

Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.

Rinaldi de Alvarenga JF, Tran C, Hurtado-Barroso S, Martinez-Huélamo M, Illan M, Lamuela-Raventos RM.

Food Res Int. 2017 Sep;99(Pt 2):851-861. doi: 10.1016/j.foodres.2017.01.009. Epub 2017 Jan 11.

PMID:
28847422
5.

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

Rinaldi de Alvarenga JF, Quifer-Rada P, Francetto Juliano F, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM.

Molecules. 2019 Apr 19;24(8). pii: E1555. doi: 10.3390/molecules24081555.

6.

Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion.

Colle IJ, Lemmens L, Tolesa GN, Van Buggenhout S, De Vleeschouwer K, Van Loey AM, Hendrickx ME.

J Agric Food Chem. 2010 Dec 22;58(24):12784-9. doi: 10.1021/jf102934u. Epub 2010 Nov 16.

PMID:
21080712
7.

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing.

Knockaert G, Pulissery SK, Colle I, Van Buggenhout S, Hendrickx M, Loey AV.

Food Chem. 2012 Dec 1;135(3):1290-7. doi: 10.1016/j.foodchem.2012.05.065. Epub 2012 May 23.

PMID:
22953856
8.

Study of the time-course of cis/trans (Z/E) isomerization of lycopene, phytoene, and phytofluene from tomato.

Meléndez-Martínez AJ, Paulino M, Stinco CM, Mapelli-Brahm P, Wang XD.

J Agric Food Chem. 2014 Dec 24;62(51):12399-406. doi: 10.1021/jf5041965. Epub 2014 Dec 11.

PMID:
25426993
9.

Isomerization of dietary lycopene during assimilation and transport in plasma.

Holloway DE, Yang M, Paganga G, Rice-Evans CA, Bramley PM.

Free Radic Res. 2000 Jan;32(1):93-102.

PMID:
10625221
10.

Safety assessment of a natural tomato oleoresin containing high amounts of Z-isomers of lycopene prepared with supercritical carbon dioxide.

Honda M, Higashiura T, Fukaya T.

J Sci Food Agric. 2017 Feb;97(3):1027-1033. doi: 10.1002/jsfa.7830. Epub 2016 Jul 8.

PMID:
27256857
11.

Enhanced E/Z Isomerization of (All-E)-lycopene by Employing Iron(III) Chloride as a Catalyst.

Honda M, Kawana T, Takehara M, Inoue Y.

J Food Sci. 2015 Jul;80(7):C1453-9. doi: 10.1111/1750-3841.12916. Epub 2015 Jun 2.

PMID:
26036167
12.

The thermal Z-isomerization-induced change in solubility and physical properties of (all-E)-lycopene.

Murakami K, Honda M, Takemura R, Fukaya T, Kubota M, Wahyudiono, Kanda H, Goto M.

Biochem Biophys Res Commun. 2017 Sep 16;491(2):317-322. doi: 10.1016/j.bbrc.2017.07.103. Epub 2017 Jul 20.

PMID:
28735868
13.

Lycopene in tomatoes: chemical and physical properties affected by food processing.

Shi J, Le Maguer M.

Crit Rev Biotechnol. 2000;20(4):293-334. Review.

PMID:
11192026
14.

Lycopene in tomatoes: chemical and physical properties affected by food processing.

Shi J, Le Maguer M.

Crit Rev Food Sci Nutr. 2000 Jan;40(1):1-42. Review.

PMID:
10674200
15.

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene.

Page D, Van Stratum E, Degrou A, Renard CM.

Food Chem. 2012 Dec 15;135(4):2462-9. doi: 10.1016/j.foodchem.2012.06.028. Epub 2012 Jul 14.

PMID:
22980829
16.

Acute Effect of a Single Dose of Tomato Sofrito on Plasmatic Inflammatory Biomarkers in Healthy Men.

Hurtado-Barroso S, Martínez-Huélamo M, Rinaldi de Alvarenga JF, Quifer-Rada P, Vallverdú-Queralt A, Pérez-Fernández S, Lamuela-Raventós RM.

Nutrients. 2019 Apr 15;11(4). pii: E851. doi: 10.3390/nu11040851.

17.

Effects of heat treatment on the carotenoid and tocopherol composition of tomato.

Hwang ES, Stacewicz-Sapuntzakis M, Bowen PE.

J Food Sci. 2012 Oct;77(10):C1109-14. doi: 10.1111/j.1750-3841.2012.02909.x. Epub 2012 Sep 5.

PMID:
22950575
18.

Isolation and spectral characterization of thermally generated multi-Z-isomers of lycopene and the theoretically preferred pathway to di-Z-isomers.

Honda M, Kudo T, Kuwa T, Higashiura T, Fukaya T, Inoue Y, Kitamura C, Takehara M.

Biosci Biotechnol Biochem. 2017 Feb;81(2):365-371. doi: 10.1080/09168451.2016.1249454.

PMID:
28059681
19.

Photosensitized E/Z isomerization of (all-E)-lycopene aiming at practical applications.

Honda M, Igami H, Kawana T, Hayashi K, Takehara M, Inoue Y, Kitamura C.

J Agric Food Chem. 2014 Nov 26;62(47):11353-6. doi: 10.1021/jf504502t. Epub 2014 Nov 14.

PMID:
25387362
20.

Impact of processing on odour-active compounds of a mixed tomato-onion puree.

Koutidou M, Grauwet T, Van Loey A, Acharya P.

Food Chem. 2017 Aug 1;228:14-25. doi: 10.1016/j.foodchem.2017.01.135. Epub 2017 Jan 29.

PMID:
28317706

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