Quantitation of Carotenoids in Raw and Processed Fruits in Japan

By M. Yano, M. Kato, Y. Ikoma, A. Kawasaki, Y. Fukazawa, M. Sugiura, H. Matsumoto, Yumiko Oohara, A. Nagao, K. Ogawa. 2005

95 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Potential Nutritional Benefits of Current Citrus Consumption (2013, background): “The amount of nutrients and the percent of the recommended daily allowance or adequate intake met from the consumption of 100 g of selected citrus fruit [15–18].”
Comprehending crystalline β-carotene accumulation by comparing engineered cell models and the natural carotenoid-rich system of citrus (2011, unknown): “Whilst ‘Aotea’ had high carotenoid content, the commercial apple cultivars had low carotenoid contents, similar to observations made in other studies (Yano et al., 2005; Felicetti and Schrader, 2009).”
Mechanism of Carotenoid Accumulation in Citrus Fruit (2012, background): “The level of βcryptoxanthin in the juice sacs of ‘Tamami’ was higher than in the juice sacs of Satsuma mandarin, which accumulated 13.5–19.5 μg·g−1 β-cryptoxanthin (Yano et al., 2005).”