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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content.
- Updated: 24 May 2021
High selenium wheat: agronomic biofortification strategies to improve human nutrition.
- Updated: 1 January 2004
Vitamin synthesis in plants: tocopherols and carotenoids.
- Updated: 1 January 2006
Concentration of ascorbic acid, carotenoids, total phenolics and total anthocyanins in cooked potatoes
- Updated: 1 January 2009
VFOOD2420 - Items benefiting from the relief: what is food?: food ingredients and additives: antioxidants
- Updated: 12 January 2016
Comparative Analysis of Carotenoid and Tocopherol Compositions in High-Oil and Normal Maize (Zea mays L.) Inbreds
- Updated: 1 January 2009
Assessment of carotenoids in pumpkins after different home cooking conditions

Assesses the carotenoid, α- and β-carotene, and 9 and 13-Z- β-carotene isomer contents in C. moschata after cooking
- Updated: 1 January 2014
Using persistent organic pollutants (POPs)

Substances that are classed as persistent organic pollutants (POPs) and when you're allowed to use them.
- Updated: 12 January 2024
Interim position on the safety of hydroxyanthracene derivatives for use in food
- Updated: 3 April 2024
Call for Data: Safety of Cosmetic Ingredients

OPSS would like to invite any interested parties to submit any scientific information relevant to the safety assessment of cosmetic ingredients.
- Updated: 24 October 2024

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