Factors Influencing the Chemical Stability of Carotenoids in Foods

By Caitlin S. Boon, D. McClements, J. Weiss, E. Decker. Critical reviews in food science and nutrition, 2010

788 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/cdf432fe395dd8b6886f4a8dada41a846049c745

How researchers see this paper

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

1. Balázs Kirschweng
2. D. Tátraaljai
3. E. Földes
4. B. Pukánszky

Citations in the corpus

• Natural antioxidants as stabilizers for polymers (2017, background): “Carotenes are rarely applied alone because of their sensitivity towards oxygen and ultraviolet radiation leading to undesired color loss [54].”