Faculty of Biology
Centro académico
Chalmers University of Technology
Gotemburgo, SueciaPublications in collaboration with researchers from Chalmers University of Technology (6)
2019
2012
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Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups
Food Chemistry, Vol. 133, Núm. 1, pp. 38-44
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Daily intake of fruit and vegetable soups processed in different ways increases human serum β-carotene and lycopene concentrations and reduces levels of several oxidative stress markers in healthy subjects
Food Chemistry, Vol. 134, Núm. 1, pp. 127-133
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Effect of the consumption of a fruit and vegetable soup with high in vitro carotenoid bioaccessibility on serum carotenoid concentrations and markers of oxidative stress in young men
European Journal of Nutrition, Vol. 51, Núm. 2, pp. 231-239
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Structural design of natural plant-based foods to promote nutritional quality
Trends in Food Science and Technology
2010
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Cell-based assay to quantify the antioxidant effect of food-derived carotenoids enriched in postprandial human chylomicrons
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 20, pp. 10864-10868