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The effect of preliminary processing and different methods of cooking on the iodine content and selected antioxidative properties of carrot (Daucus carota L.) biofortified with (potassium) iodine
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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The phenolic constituents of Prunus domestica . I.—The quantitative analysis of phenolic constituents
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The effect of cooking on the phytochemical content of vegetables
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Iodine and microbial interactions in an organic soil
inferredcites →https://doi.org/10.1016/j.foodchem.2004.12.038openalex-snapshot
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
inferredcites →https://doi.org/10.1016/j.foodchem.2007.07.023openalex-snapshot
The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing
inferredcites →https://doi.org/10.1016/j.foodchem.2008.07.018openalex-snapshot
Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage
inferredcites →https://doi.org/10.1016/j.foodchem.2011.03.070openalex-snapshot
Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
inferredcites →https://doi.org/10.1016/j.foodchem.2012.07.122openalex-snapshot
Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound
inferredcites →https://doi.org/10.1016/j.foodchem.2014.09.124openalex-snapshot
Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system
inferredcites →https://doi.org/10.1016/j.foodres.2005.03.018openalex-snapshot
Thermal processing of carrots: Lycopene stability and isomerisation with regard to antioxidant potential
inferredcites →https://doi.org/10.1016/j.foodres.2008.10.009openalex-snapshot
The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking
inferredcites →https://doi.org/10.1016/j.foodres.2014.06.015openalex-snapshot
Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
inferredcites →https://doi.org/10.1016/j.gca.2006.08.026openalex-snapshot
Molecular environment of iodine in naturally iodinated humic substances: Insight from X-ray absorption spectroscopy
inferredcites →https://doi.org/10.1016/j.jenvrad.2006.03.006openalex-snapshot
A comparison of the soil migration and plant uptake of radioactive chlorine and iodine from contaminated groundwater
inferredcites →https://doi.org/10.1016/j.jfca.2004.04.001openalex-snapshot
Comparison of carotenoid content in fresh, frozen and canned corn
inferredcites →https://doi.org/10.1016/j.jfda.2013.09.010openalex-snapshot
Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
inferredcites →https://doi.org/10.1016/j.jff.2015.10.013openalex-snapshot
Anti-diabetic functional foods as sources of insulin secreting, insulin sensitizing and insulin mimetic agents
inferredcites →https://doi.org/10.1016/j.jplph.2015.02.010openalex-snapshot
Cation transporters/channels in plants: Tools for nutrient biofortification
inferredcites →https://doi.org/10.1016/j.scitotenv.2005.04.018openalex-snapshot
Effects of moisture content and redox potential on in situ Kd values for radioiodine in soil
inferredcites →https://doi.org/10.1016/j.tifs.2007.08.002openalex-snapshot
Technological issues associated with iodine fortification of foods
inferredcites →https://doi.org/10.1016/s0265-931x(03)00121-8openalex-snapshot
Soil transport and plant uptake of radio-iodine from near-surface groundwater
inferredcites →https://doi.org/10.1016/s0308-8146(97)00100-3openalex-snapshot
Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation
inferredcites →https://doi.org/10.1016/s0891-5849(98)00315-3openalex-snapshot
Antioxidant activity applying an improved ABTS radical cation decolorization assay
inferredcites →https://doi.org/10.1016/s0924-2244(01)00014-0openalex-snapshot
Review of non-enzymatic browning and antioxidant capacity in processed foods
inferredcites →https://doi.org/10.1016/s0924-2244(99)00023-0openalex-snapshot
Influence of processing on the antioxidant properties of fruit and vegetables
inferredcites →https://doi.org/10.1016/s1369-5266(02)00256-xopenalex-snapshot
Biosynthesis of flavonoids and effects of stress
inferredcites →https://doi.org/10.1017/s0007114513002596openalex-snapshot
Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study
inferredcites →https://doi.org/10.1021/jf000595hopenalex-snapshot
Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties
inferredcites →https://doi.org/10.1021/jf0115589openalex-snapshot
Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity
inferredcites →https://doi.org/10.1021/jf020657zopenalex-snapshot
Application of the 2,2‘-Azinobis(3-ethylbenzothiazoline-6-sulfonic acid) Radical Cation Assay to a Flow Injection System for the Evaluation of Antioxidant Activity of Some Pure Compounds and Beverages
inferredcites →https://doi.org/10.1021/jf020936mopenalex-snapshot
Polyphenols and Antioxidant Capacity of Vegetables under Fresh and Frozen Conditions
inferredcites →https://doi.org/10.1021/jf072304bopenalex-snapshot
Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
inferredcites →https://doi.org/10.1038/jhh.2008.144openalex-snapshot
A comprehensive review on salt and health and current experience of worldwide salt reduction programmes
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.01504.xopenalex-snapshot
Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
inferredcites →https://doi.org/10.1111/j.1469-8137.2008.02738.xopenalex-snapshot
Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine
inferredcites →https://doi.org/10.1111/j.1541-4337.2009.00103.xopenalex-snapshot
Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food
inferredcites →https://doi.org/10.1111/j.1744-7348.2008.00217.xopenalex-snapshot
Iodine biofortification and antioxidant capacity of lettuce: potential benefits for cultivation and human health
inferredcites →https://doi.org/10.1111/j.1747-0765.2005.tb00140.xopenalex-snapshot
Behavior of Iodine in a Forest Plot, an Upland Field and a Paddy Field in the Upland Area of Tsukuba, Japan. Iodine Concentration in Precipitation, Irrigation Water, Ponding Water and Soil Water to a Depth of 2.5 m
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01091.xopenalex-snapshot
Influence of Cooking Methods on Antioxidant Activity of Vegetables
inferredcites →https://doi.org/10.1134/s1061934809020063openalex-snapshot
Use of oxidation and reduction vapor generation for lowering the detection limits of iodine in biological samples by inductively coupled plasma atomic emission spectrometry
inferredcites →https://doi.org/10.1134/s1061934809070193openalex-snapshot
“Use of oxidation and reduction vapor generation for lowering the detection limits of iodine in biological samples by inductively coupled plasma atomic emission spectrometry”
inferredcites →https://doi.org/10.1590/s0101-20611998000100009openalex-snapshot
Evaluation of total carotenoids, alpha- and beta-carotene in carrots (Daucus carota L.) during home processing
inferredcites →https://doi.org/10.3109/09637486.2013.798270openalex-snapshot
Stability of iodine during cooking: investigation on biofortified and not fortified vegetables
inferredcites →https://doi.org/10.3109/09637486.2014.917155openalex-snapshot
Evaluation of iodine content and stability in recipes prepared with biofortified potatoes
inferredcites →https://doi.org/10.3389/fpls.2013.00205openalex-snapshot
Tomato fruits: a good target for iodine biofortification
inferredcites →https://doi.org/10.3390/ijms11041679openalex-snapshot
Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence
inferredcites →https://doi.org/10.5601/jelem.2011.16.2.11openalex-snapshot
Preliminary evaluation of the influence of iodine and nitrogen fertilization on the effectiveness of iodine biofortification and mineral composition of carrot storage roots
inferredcites →https://doi.org/10.5897/ajb09.1455openalex-snapshot
Effect of processing on iodine content of some selected plants food
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148586openalex-snapshot
Potato tubers biofortified with iodoquinolines after heat treatment – Analysis of quality parameters, bioavailability of iodine and selected thyroid-regulated biochemical parameters in the Wistar rats
inferred← citeshttps://doi.org/10.1016/j.jfca.2020.103434openalex-snapshot
Biofortification of green bean (Phaseolus vulgaris L.) and lettuce (Lactuca sativa L.) with iodine in a plant-calcareous sandy soil system irrigated with water containing KI
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05912openalex-snapshot
Fate and Bioaccessibility of Iodine in Food Prepared from Agronomically Biofortified Wheat and Rice and Impact of Cofertilization with Zinc and Selenium
inferred← citeshttps://doi.org/10.1371/journal.pone.0304005openalex-snapshot
Iodine enriched kale (Brassica oleracea var. sabellica L.)—The influence of heat treatments on its iodine content, basic composition and antioxidative properties
inferred← citeshttps://doi.org/10.2478/fhort-2019-0031openalex-snapshot
Iodosalicylates and iodobenzoates supplied to tomato plants affect the antioxidative and sugar metabolism differently than potassium iodide
inferred← citeshttps://doi.org/10.3390/agronomy10091360openalex-snapshot
Carrots (Daucus carota L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions
inferred← citeshttps://doi.org/10.3390/agronomy14123015openalex-snapshot
Iodine Accumulation and Distribution in Carrots (Daucus carota L.)
inferred← citeshttps://doi.org/10.3390/ijms252313106openalex-snapshot
Transcriptome Analysis Reveals the Molecular Mechanisms of Carrot Adaptation to Alternaria Leaf Blight
inferred← citeshttps://doi.org/10.3390/nu11020451openalex-snapshot
Iodine Biofortification of Four Brassica Genotypes is Effective Already at Low Rates of Potassium Iodate
inferred← citeshttps://doi.org/10.3390/nu15224730openalex-snapshot
Curly Kale (Brassica oleracea var. Sabellica L.) Biofortified with 5,7-Diiodo-8-quinolinol: The Influence of Heat Treatment on Iodine Level, Macronutrient Composition and Antioxidant Content
inferred← citeshttps://doi.org/10.5513/jcea01/25.1.4164openalex-snapshot
Nutritional quality of organically grown carrot (Daucus carota L.) and effect of processing
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