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European network to advance carotenoid research and applications in agro-food and health (EUROCAROTEN)

Referencia: CA15136

Tipo: Redes de investigación
Programa financiador: Redes COST
Entidad financiadora: Comisión Europea
Ámbito: Desconocido
Convocatoria competitiva:
Fecha de inicio: 01/05/2016
Fecha de fin: 30/04/2020
Participantes en la financiación
Nombre Rol
Meléndez Martínez, Antonio Jesús Responsable
Publicaciones relacionadas
Tipo Año Título Fuente
Artículo 2024 Ketocarotenoids adonirubin and adonixanthin: Properties, health benefits, current technologies, and emerging challenges FOOD CHEMISTRY
Revisión 2022 A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Revisión 2021 Carotenoids: considerations for their use in functional foods, nutraceuticals, nutricosmetics, supplements, botanicals, and novel foods in the context of sustainability, circular economy, and climate change Annual Review of Food Science and Technology
Artículo 2021 Controlled transcription of regulator gene cars by tet-on or by a strong promoter confirms its role as a repressor of carotenoid biosynthesis in fusarium fujikuroi MICROORGANISMS
Artículo 2021 European database of carotenoid levels in foods. Factors affecting carotenoid content. FOODS
Artículo 2021 Impact of the White Collar Photoreceptor WcoA on the Fusarium fujikuroi Transcriptome FRONTIERS IN MICROBIOLOGY
Artículo 2020 A novel lncRNA as a positive regulator of carotenoid biosynthesis in Fusarium Scientific reports
Artículo 2020 Neurosporaxanthin overproduction byfusarium fujikuroiand evaluation of its antioxidant properties ANTIOXIDANTS
Artículo 2019 Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene FOOD CHEMISTRY
Artículo 2019 Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice FOOD CHEMISTRY
Revisión 2019 From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión 2019 Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases TRENDS IN FOOD SCIENCE & TECHNOLOGY
Revisión 2018 A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health PROGRESS IN LIPID RESEARCH
Artículo 2018 Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles JOURNAL OF FUNCTIONAL FOODS
Artículo 2018 Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco-2 Cells, as Compared to Lycopene, and SR-BI is Involved in their Cellular Uptake MOLECULAR NUTRITION & FOOD RESEARCH
Nota: la fuente de financiación de las publicaciones se ha obtenido de WOS