Hacia el Uso de Carotenoides Incoloros Como Ingredientes Funcionales. Estudio de su Presencia y Bioaccesibilidad y Evaluación de su Incorporación a un Alimento

Referencia: AGL2012-37610

Tipo: Proyecto de investigación
Programa financiador: Plan Nacional del 2012
Entidad financiadora: Ministerio de Economía y Competitividad
Ámbito: Nacional
Convocatoria competitiva:
Fecha de inicio: 01/01/2013
Fecha de fin: 31/12/2015
Miembros del Proyecto de investigación
Nombre Rol
Meléndez Martínez, Antonio Jesús Responsable
Rivero Granados, Francisco José Investigador/a
Stinco Scanarotti, Carla Maria Investigador/a
Vicario Romero, Isabel María Investigador/a
González-Miret Martín, María Lourdes Investigador/a
Fernández Vázquez, Rocío Investigador/a
Fraser Paul, David Investigador/a
Publicaciones del Proyecto de investigación
Tipo Año Título Fuente
Revisión 2019 Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene NUTRIENTS
Artículo 2019 Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties FOOD CHEMISTRY
Artículo 2019 Yield response to regulated deficit irrigation of greenhouse cherry tomatoes AGRICULTURAL WATER MANAGEMENT
Artículo 2018 Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster FOOD CHEMISTRY
Revisión 2018 Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo 2018 Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo 2018 The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo 2017 Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices FOOD CHEMISTRY
Artículo 2017 Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties (Solanum lycopersicum L.) FOOD RESEARCH INTERNATIONAL
Artículo 2017 Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes (Solarium lycopersicurn L.) FOOD RESEARCH INTERNATIONAL
Artículo 2016 In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo 2016 Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity FOOD RESEARCH INTERNATIONAL
Revisión 2015 A comprehensive review on the colorless carotenoids phytoene and phytofluene ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS
Artículo 2014 Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls JOURNAL OF CHROMATOGRAPHY A
Artículo 2014 Free Radical Scavenging Properties of Phytofluene and Phytoene Isomers as Compared to Lycopene: A Combined Experimental and Theoretical Study JOURNAL OF PHYSICAL CHEMISTRY B
Artículo 2014 Study of the Time-Course of cis/trans (Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Nota: la fuente de financiación de las publicaciones se ha obtenido de WOS