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For: Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC. Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization. Food Chem 2019;296:9-16. [PMID: 31202311 DOI: 10.1016/j.foodchem.2019.05.188] [Cited by in Crossref: 14] [Cited by in F6Publishing: 8] [Article Influence: 4.7] [Reference Citation Analysis]
Number Citing Articles
1 Yu J, Gleize B, Zhang L, Caris-veyrat C, Renard CM. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil. LWT 2019;113:108284. [DOI: 10.1016/j.lwt.2019.108284] [Cited by in Crossref: 7] [Cited by in F6Publishing: 1] [Article Influence: 2.3] [Reference Citation Analysis]
2 Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. Food Reviews International. [DOI: 10.1080/87559129.2020.1749653] [Cited by in Crossref: 9] [Cited by in F6Publishing: 5] [Article Influence: 4.5] [Reference Citation Analysis]
3 Squillace P, Adani F, Scaglia B. Supercritical CO2 extraction of tomato pomace: Evaluation of the solubility of lycopene in tomato oil as limiting factor of the process performance. Food Chemistry 2020;315:126224. [DOI: 10.1016/j.foodchem.2020.126224] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
4 Wang D, Huang J, Guo Z. Tomato-lotus inspired edible superhydrophobic artificial lotus leaf. Chemical Engineering Journal 2020;400:125883. [DOI: 10.1016/j.cej.2020.125883] [Cited by in Crossref: 11] [Cited by in F6Publishing: 3] [Article Influence: 5.5] [Reference Citation Analysis]
5 Saini RK, A Bekhit AE, Roohinejad S, Rengasamy KRR, Keum YS. Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies. J Agric Food Chem 2020;68:712-26. [PMID: 31891495 DOI: 10.1021/acs.jafc.9b06669] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
6 Dini I, Izzo L, Graziani G, Ritieni A. The Nutraceutical Properties of "Pizza Napoletana Marinara TSG" a Traditional Food Rich in Bioaccessible Antioxidants. Antioxidants (Basel) 2021;10:495. [PMID: 33810088 DOI: 10.3390/antiox10030495] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
7 Honda M, Kageyama H, Hibino T, Zhang Y, Diono W, Kanda H, Yamaguchi R, Takemura R, Fukaya T, Goto M. Improved Carotenoid Processing with Sustainable Solvents Utilizing Z-Isomerization-Induced Alteration in Physicochemical Properties: A Review and Future Directions. Molecules 2019;24:E2149. [PMID: 31181605 DOI: 10.3390/molecules24112149] [Cited by in Crossref: 31] [Cited by in F6Publishing: 16] [Article Influence: 10.3] [Reference Citation Analysis]
8 Honda M, Kageyama H, Hibino T, Zhang Y, Ichihashi K, Fukaya T, Goto M. Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree. LWT 2019;116:108565. [DOI: 10.1016/j.lwt.2019.108565] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 1.7] [Reference Citation Analysis]
9 Ma L, Yang C, Jiang X, Wang Q, Zhang J, Zhang L. Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp. Foods 2021;10:1444. [PMID: 34206358 DOI: 10.3390/foods10071444] [Reference Citation Analysis]
10 Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC. Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene. Food Funct 2020;11:5122-32. [PMID: 32432278 DOI: 10.1039/d0fo00505c] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]