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Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Carotenes in typical and dark orange carrots
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Carotenoids and provitamin A activity of carrot (Daucus carota L.) cultivars
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Hydrogen ion equilibria of .alpha.-globulin from Sesamum indicum L
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Isolation, concentration, and analysis of carrot volatiles using on-column trapping and gas-liquid chromatography-mass spectrometry
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Nonvolatile acids in pineapple juice
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The importance of hydrophobic properties of organic compounds on their taste intensities: a quantitative structure-taste-intensity study
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Effects of ethylene & oxygen on production of a bitter compound by carrot roots
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Preparation & some properties of soluble succinic dehydrogenase from higher plants
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb10851.xopenalex-snapshot
HPLC Determination of Carotenoids in Fruits and Vegetables in the United States
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Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10958.xopenalex-snapshot
Water Blanching Effects on Headspace Volatiles and Sensory Attributes of Carrots
inferredcites →https://doi.org/10.1111/j.1749-6632.1993.tb26157.xopenalex-snapshot
Biological Functions of Dietary Carotenoids
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Naturally-Occurring and Ethylene-Induced Phenolic Compounds in the Carrot Root
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Determination of minor carbohydrates in carrot (Daucus carota L.) by GC–MS
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.12.026openalex-snapshot
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.10.022openalex-snapshot
Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.11.045openalex-snapshot
Impact of boron, calcium and genetic factors on vitamin C, carotenoids, phenolic acids, anthocyanins and antioxidant capacity of carrots (Daucus carota)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.01.097openalex-snapshot
Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.03.097openalex-snapshot
Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.04.002openalex-snapshot
Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.07.004openalex-snapshot
Binding of polyphenols to plant cell wall analogues – Part 2: Phenolic acids
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.07.122openalex-snapshot
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.04.131openalex-snapshot
The influence of dehydrated potatoes processing on the glycoalkaloids content in coloured-fleshed potato
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.12.061openalex-snapshot
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.04.002openalex-snapshot
Content of polyphenols in coloured and yellow fleshed potatoes during dices processing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.09.072openalex-snapshot
Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125505openalex-snapshot
LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127799openalex-snapshot
Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149459openalex-snapshot
Potential of vacuum frying on the preparation of carrot crisps and a non-destructive technique for rapid acrylamide detection
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109508openalex-snapshot
Geographical discrimination of Italian carrot (Daucus carota L.) varieties: A comparison between ATR FT-IR fingerprinting and HS-SPME/GC-MS volatile profiling
inferred← citeshttps://doi.org/10.1016/j.foodqual.2003.11.004openalex-snapshot
Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test
inferred← citeshttps://doi.org/10.1016/j.foodqual.2006.05.009openalex-snapshot
Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes
inferred← citeshttps://doi.org/10.1016/j.foodqual.2008.03.007openalex-snapshot
Prediction of sensory quality in raw carrots (Daucus carota L.) using multi-block LS-ParPLS
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.05.006openalex-snapshot
Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.09.007openalex-snapshot
Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.12.006openalex-snapshot
Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109298openalex-snapshot
Phenolic acids from vegetables: A review on processing stability and health benefits
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112671openalex-snapshot
Development of a functional prebiotic strawberry preparation by in situ enzymatic conversion of sucrose into fructo-oligosaccharides
inferred← citeshttps://doi.org/10.1016/j.fufo.2022.100116openalex-snapshot
Effect of α-dl tocopherol acetate (antioxidant) enriched edible coating on the physicochemical, functional properties and shelf life of minimally processed carrots (Daucus carota subsp. sativus)
inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e35013openalex-snapshot
Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis
inferred← citeshttps://doi.org/10.1016/j.ifset.2005.03.002openalex-snapshot
Quality of minimally processed carrots as affected by warm water washing and chlorination
inferred← citeshttps://doi.org/10.1016/j.ifset.2008.08.006openalex-snapshot
Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2019.01.187openalex-snapshot
Structural changes of cassava starch and polylactic acid films submitted to biodegradation process
inferred← citeshttps://doi.org/10.1016/j.indcrop.2015.10.016openalex-snapshot
Phlomis armeniaca: Phenolic compounds, enzyme inhibitory and antioxidant activities
inferred← citeshttps://doi.org/10.1016/j.indcrop.2018.05.003openalex-snapshot
Optimized and scaled-up production of cellulose-reinforced biodegradable composite films made up of carrot processing waste
inferred← citeshttps://doi.org/10.1016/j.jafr.2024.101533openalex-snapshot
Anthocyanin extraction from black carrot: Health promoting properties and potential applications
inferred← citeshttps://doi.org/10.1016/j.jafr.2025.101765openalex-snapshot
Effects of polysaccharide-based edible coatings on the shelf life of fresh-cut carrots with different pigmentations
inferred← citeshttps://doi.org/10.1016/j.jafr.2025.102149openalex-snapshot
Shelf life of fresh-cut yellow carrot as affected by chitosan or locust bean gum edible coatings
inferred← citeshttps://doi.org/10.1016/j.jag.2021.102533openalex-snapshot
High-throughput phenotyping to detect anthocyanins, chlorophylls, and carotenoids in red lettuce germplasm
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2022.10.008openalex-snapshot
Genomic, probiotic, and metabolic potentials of Liquorilactobacillus nagelii AGA58, a novel bacteriocinogenic motile strain isolated from lactic acid-fermented shalgam
inferred← citeshttps://doi.org/10.1016/j.jclepro.2013.06.003openalex-snapshot
Bioresource utilisation by sustainable technologies in new value-added biorefinery concepts – two case studies from food and forest industry
inferred← citeshttps://doi.org/10.1016/j.jfca.2005.05.001openalex-snapshot
Effect of season and production location on antioxidant activity of Moringa oleifera leaves grown in Pakistan
inferred← citeshttps://doi.org/10.1016/j.jfca.2011.03.012openalex-snapshot
Red fruit juice quality and authenticity control by HPLC
inferred← citeshttps://doi.org/10.1016/j.jfca.2012.10.005openalex-snapshot
Carotenoid database of commonly eaten Swiss vegetables and their estimated contribution to carotenoid intake
inferred← citeshttps://doi.org/10.1016/j.jfca.2013.11.005openalex-snapshot
Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain
inferred← citeshttps://doi.org/10.1016/j.jfca.2019.103363openalex-snapshot
Evaluation of quality, phenolic and carotenoid composition of fresh-cut purple Polignano carrots stored in modified atmosphere
inferred← citeshttps://doi.org/10.1016/j.jfca.2022.104421openalex-snapshot
Spatial distribution of sugars, organic acids, vitamin C, carotenoids, tocopherols, 6-methoxymellein, polyacetylenic compounds, polyphenols and terpenes in two orange Nantes type carrots (Daucus carota L.)
inferred← citeshttps://doi.org/10.1016/j.jff.2015.06.018openalex-snapshot
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
inferred← citeshttps://doi.org/10.1016/j.jff.2015.12.004openalex-snapshot
Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2006.02.023openalex-snapshot
A model to predict shelf-life in air and darkness of cut, ready-to-use, fresh carrots under both isothermal and non-isothermal conditions
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2012.10.026openalex-snapshot
The new conceptual framework for food supply chain assessment
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.07.028openalex-snapshot
Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.12.023openalex-snapshot
Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2023.111761openalex-snapshot
Development of poly(vinyl alcohol) nanofibers incorporated with aqueous plant extracts by solution blow spinning and their application as strawberry coatings
inferred← citeshttps://doi.org/10.1016/j.lwt.2003.08.001openalex-snapshot
Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.02.024openalex-snapshot
Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.03.018openalex-snapshot
Comparison of two jam making methods to preserve the quality of colored carrots
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.10.028openalex-snapshot
Antioxidant activity of phenolics–saponins rich fraction prepared from defatted kenaf seed meal
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.01.004openalex-snapshot
Determination of active radical scavenging compounds in polar fruit and vegetable extracts by an on-line HPLC method
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.033openalex-snapshot
High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.01.022openalex-snapshot
Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.03.055openalex-snapshot
Physical and functional properties of carrots differently cooked within the same hardness-range
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110408openalex-snapshot
Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116453openalex-snapshot
Carrot strips of various origins: Impact on acrylamide formation in baked goods
inferred← citeshttps://doi.org/10.1016/j.meatsci.2016.11.016openalex-snapshot
The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs
inferred← citeshttps://doi.org/10.1016/j.microc.2024.112279openalex-snapshot
Comparison of total phenolic content in organic and conventional carrot under different drying conditions using non-destructive analysis techniques
inferred← citeshttps://doi.org/10.1016/j.molcatb.2016.02.009openalex-snapshot
Purple carrots: Better biocatalysts for the enantioselective reduction of acetophenones than common orange carrots (D. carota)
inferred← citeshttps://doi.org/10.1016/j.phytochem.2011.04.008openalex-snapshot
Metabolic fingerprinting reveals differences between shoots of wild and cultivated carrot (Daucus carota L.) and suggests maternal inheritance or wild trait dominance in hybrids
inferred← citeshttps://doi.org/10.1016/j.phytochem.2018.12.020openalex-snapshot
Biosynthesis of methyleugenol and methylisoeugenol in Daucus carota leaves: Characterization of eugenol/isoeugenol synthase and O-Methyltransferase
inferred← citeshttps://doi.org/10.1016/j.plantsci.2019.110327openalex-snapshot
Differential role of the two ζ-carotene desaturase paralogs in carrot (Daucus carota): ZDS1 is a functional gene essential for plant development and carotenoid synthesis
inferred← citeshttps://doi.org/10.1016/j.plantsci.2021.111011openalex-snapshot
Identification of a wild carrot as carrot psylla (Bactericera trigonica) attractant and host plant chemistry
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2005.12.004openalex-snapshot
Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2007.01.010openalex-snapshot
Non-invasive spectrophotometric sensing of carrot quality from harvest to consumption
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2010.07.012openalex-snapshot
Antioxidant phytochemicals in fresh-cut carrot disks as affected by peeling method
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2024.112817openalex-snapshot
Use of UVC radiation as a postharvest stressor to increase phenolic compounds concentration and antioxidant status in purple, orange, and white carrots
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2025.113996openalex-snapshot
Mixed packaging-induced fresh-cut carrot and broccoli flavor change is associated with respiratory and energy metabolism
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