SALINITY TOLERANCE OF FRUIT TREES IN IN VITRO CONDITIONS [TOLERANCE SALINITY OVOCNÝCH DRUHŮ V IN VITRO PODMÍNKÁCH] by Alexandra Slámová

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Drought and Elevated CO₂ Impacts Photosynthesis and Biochemicals of Basil (<i>Ocimum basilicum</i> L.) by T. Casey Barickman, Bikash Adhikari, Akanksha Sehgal, C. Hunt Walne, K. Raja Reddy, Wei Gao

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Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants by Luis Angel Cabanillas-Bojórquez, Erick Paul Gutiérrez-Grijalva, Ramón Ignacio Castillo-López, Laura Aracely Contreras-Angulo, Miguel Angel Angulo-Escalante, Leticia Xochitl López-Martínez, Erika Yudit Ríos-Iribe, José Basilio Heredia

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Carotenoids present in goji berries Lycium barbarum L. are suitable to protect against mycotoxins effects: An in vitro study of bioavailability by Cristina Juan, Domenico Montesano, Jordi Mañes, Ana Juan-García

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The dynamic of accumulation of carotenoides and chlorophylls during maize leaf development by Sanda CRAPATUREANU, Gavrila NEAMTU, Carmen SOCACIU, Gino ROSCA, Edward MUNTEAN

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Enhanced UV-B photoprotection activity of carotenoids from the novel Arthrobacter sp. strain LAPM80 isolated from King George Island, Antarctica by Beatriz Vivian Paredes Contreras, Alane Beatriz Vermelho, Livia Casanova, Claudia de Alencar Santos Lage, Caren Leite Spindola Vilela, Veronica da Silva Cardoso, Luis William Pacheco Arge, Janine Simas Cardoso-Rurr, Sulamita Santos Correa, Felipe Raposo Passos De Mansoldo, Maria Cristina Pinheiro Pereira Reis-Mansur, Eikon Alves da Silva, Júnia Schultz, Alexandre Soares Rosado

Subjects: “…Carotenoids…”
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Inhibition of bleaching of stored red hot pepper through appropriate postharvest technologies and practices by Obse Fikiru Etefa, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola

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Dyes Are the Rainbow of Our Health by Mohammad-Jamal A. Shammout, Majd M. Alsaleh, Iyad Y. Natsheh, Duaa K. Albadawi, Ahmad K. Alkhawaldeh

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Characteristic carotenoids in some phytobenthos species in the coastal area of the Adriatic Sea by Bazyli Czeczuga

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Transcriptome and chemical analyses identify candidate genes associated with flower color shift in a natural mutant of Chrysanthemum × morifolium by Sagheer Ahmad, Cunquan Yuan, Tianci Cong, Qingqing Yang, Yujie Yang, Qixiang Zhang

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Dietary carotenoids intake and sex differences in relation to chronic kidney disease a cross-sectional assessment in the NHANES study by Yumeng Shi, Yanjie Xu, Wei Zhou

Subjects: “…Dietary carotenoids…”
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Determination of the Influence of Variety and Level of Maturity on the Content and Development of Carotenoids in Tomatoes by Z. Kotíková, A. Hejtmánková, J. Lachman

Subjects: “…carotenoids…”
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Isolation and Taxonomic Characterization of Novel Haloarchaeal Isolates From Indian Solar Saltern: A Brief Review on Distribution of Bacteriorhodopsins and V-Type ATPases in Haloar... by Dipesh Kumar Verma, Chetna Chaudhary, Latika Singh, Chandni Sidhu, Busi Siddhardha, Senthil E. Prasad, Krishan Gopal Thakur

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Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios by M. Mirzaie, S.S. Saei-Dehkordi, D.B. Levin

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CAROTENOIDS AS NATURAL COLORANT : A REVIEW by Fany Dwi Wahyuni, Ila Maratush Shalihah, Winda Nurtiana

Subjects: “…antioxidant, extraction, carotenoids, food colorant…”
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TOMATO BIOCHEMICAL COMPOSITION AND QUALITY ATTRIBUTES IN DIFFERENT MATURITY FRUITS by Audrius Radzevičius, Pranas Viškelis, Jonas Viškelis, Rasa Karklelienė, Danguolė Juškevičienė, Pavelas Duchovskis

Subjects: “…carotenoids…”
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Plasma Carotenoids and Biomarkers of Oxidative Stress in Patients with prior Head and Neck Cancer by Kathryn J. Hughes, Susan T. Mayne, Jeffrey B. Blumberg, Judy D. Ribaya-Mercado, Elizabeth J. Johnson, Brenda Cartmel

Subjects: “…carotenoids…”
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Genetic diversity of mango (Mangifera indica) bioactive components by G L VEENA, B M MURALIDHARA, S RAJAN

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UV-effects on antioxidant activity of selected carotenoids in the presence of lecithin estimated by DPPH test by Cvetković Dragan, Marković Dejan

Subjects: “…carotenoids…”
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Anti-oxydants d’origine alimentaire : diversité, modes d’action anti-oxydante, interactions by Léger Claude Louis

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