All Stories

  1. Comparison of the bioavailability and intestinal absorption sites of phytoene, phytofluene, lycopene and β-carotene

    Article • Food Chemistry, December 2019, Elsevier

    Antonio J. Melendez Martinez

  2. Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties

    Article • Food Chemistry, December 2019, Elsevier

    Antonio J. Melendez Martinez

  3. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

    Article • Food Chemistry, November 2019, Elsevier

    Antonio J. Melendez Martinez

  4. Antioxidant activity, carotenoids, chlorophylls and mineral composition from leaves of Pallenis spinosa: an Algerian medicinal plant

    Article • Journal of Complementary and Integrative Medicine, September 2019, De Gruyter

    Nabil KADRI, Antonio J. Melendez Martinez, Sabrina Sait

  5. An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro‐Food, Nutrition, Health, and Disease

    Article • Molecular Nutrition & Food Research, June 2019, Wiley

    Antonio J. Melendez Martinez

  6. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Article • Trends in Food Science & Technology, June 2019, Elsevier

    Dr Amin Mousavi Khaneghah, Antonio J. Melendez Martinez

  7. Skin Carotenoids in Public Health and Nutricosmetics: The Emerging Roles and Applications of the UV Radiation-Absorbing Colourless Carotenoids Phytoene and Phytofluene

    Article • Nutrients, May 2019, MDPI AG

    Antonio J. Melendez Martinez

  8. Bioaccessibility of carotenoids, vitamin A and α-tocopherol, from commercial milk-fruit juice beverages: Contribution to the recommended daily intake

    Article • Journal of Food Composition and Analysis, May 2019, Elsevier

    Antonio J. Melendez Martinez

  9. Yield response to regulated deficit irrigation of greenhouse cherry tomatoes

    Article • Agricultural Water Management, March 2019, Elsevier

    Antonio J. Melendez Martinez

  10. Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties

    Article • Food Chemistry, March 2019, Elsevier

    Antonio J. Melendez Martinez

  11. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

    Article • Trends in Food Science & Technology, January 2019, Elsevier

    Antonio J. Melendez Martinez

  12. Simultaneous determination of dietary isoprenoids (carotenoids, chlorophylls and tocopherols) in human faeces by Rapid Resolution Liquid Chromatography

    Article • Journal of Chromatography A, January 2019, Elsevier

    Antonio J. Melendez Martinez

  13. CHAPTER 1. Structures, Nomenclature and General Chemistry of Carotenoids and Their Esters

    Article • January 2019, Royal Society of Chemistry

    Antonio J. Melendez Martinez

  14. Phytoene and Phytofluene Isolated from a Tomato Extract are Readily Incorporated in Mixed Micelles and Absorbed by Caco-2 Cells, as Compared to Lycopene, and SR-BI is Involved in their Cellular Uptake

    Article • Molecular Nutrition & Food Research, September 2018, Wiley

    Antonio J. Melendez Martinez

  15. Extraction of carotenoids from cantaloupe waste and determination of its mineral composition

    Article • Food Research International, September 2018, Elsevier

    Antonio J. Melendez Martinez

  16. Biological Active Ecuadorian Mango ‘Tommy Atkins’ Ingredients—An Opportunity to Reduce Agrowaste

    Article • Nutrients, August 2018, MDPI AG

    Antonio J. Melendez Martinez

  17. Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles

    Article • Journal of Functional Foods, July 2018, Elsevier

    Antonio J. Melendez Martinez

  18. Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

    Article • Journal of Agricultural and Food Chemistry, April 2018, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  19. A global perspective on carotenoids: Metabolism, biotechnology, and benefits for nutrition and health

    Article • Progress in Lipid Research, April 2018, Elsevier

    Dr Maria Jesus Rodrigo, Antonio J. Melendez Martinez

  20. The colourless carotenoids phytoene and phytofluene: From dietary sources to their usefulness for the functional foods and nutricosmetics industries

    Article • Journal of Food Composition and Analysis, April 2018, Elsevier

    Antonio J. Melendez Martinez

  21. Isoprenoids composition and colour to differentiate virgin olive oils from a specific mill

    Article • LWT, March 2018, Elsevier

    Antonio J. Melendez Martinez

  22. Antioxidants (carotenoids and phenolics) profile of cherry tomatoes as influenced by deficit irrigation, ripening and cluster

    Article • Food Chemistry, February 2018, Elsevier

    Antonio J. Melendez Martinez

  23. Preliminary Data on the Safety of Phytoene- and Phytofluene-Rich Products for Human Use including Topical Application

    Article • Journal of Toxicology, January 2018, Hindawi Publishing Corporation

    Antonio J. Melendez Martinez

  24. Comparative study of the bioaccessibility of the colorless carotenoids phytoene and phytofluene in powders and pulps of tomato: microstructural analysis and effect of addition of sunflower oil

    Article • Food & Function, January 2018, Royal Society of Chemistry

    Antonio J. Melendez Martinez

  25. Changes in phytochemical composition, bioactivity and in vitro digestibility of guayusa leaves (Ilex guayusa Loes.) in different ripening stages

    Article • Journal of the Science of Food and Agriculture, November 2017, Wiley

    Antonio J. Melendez Martinez, José Villacís-Ch

  26. Effect of the fruit position on the cluster on fruit quality, carotenoids, phenolics and sugars in cherry tomatoes ( Solanum lycopersicum L.)

    Article • Food Research International, October 2017, Elsevier

    Antonio J. Melendez Martinez

  27. Corrigendum to “A comprehensive review on the colourless carotenoids phytoene and phytofluene” [Arch. Biochem. Biophys. 572 (2015) 188–200]

    Article • Archives of Biochemistry and Biophysics, October 2017, Elsevier

    Antonio J. Melendez Martinez

  28. Bioaccessibility of phytoene and phytofluene is superior to other carotenoids from selected fruit and vegetable juices

    Article • Food Chemistry, August 2017, Elsevier

    Antonio J. Melendez Martinez

  29. Effect of regulated deficit irrigation on quality parameters, carotenoids and phenolics of diverse tomato varieties ( Solanum lycopersicum L.)

    Article • Food Research International, June 2017, Elsevier

    Antonio J. Melendez Martinez

  30. Guayusa (Ilex guayusa L.) new tea: phenolic and carotenoid composition and antioxidant capacity

    Article • Journal of the Science of Food and Agriculture, March 2017, Wiley

    Antonio J. Melendez Martinez

  31. Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity

    Article • Molecules, January 2017, MDPI AG

    Antonio J. Melendez Martinez

  32. Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity

    Article • Food Research International, December 2016, Elsevier

    Antonio J. Melendez Martinez

  33. Lycopene, oxidative cleavage derivatives and antiradical activity

    Article • Computational and Theoretical Chemistry, February 2016, Elsevier

    Antonio J. Melendez Martinez

  34. In vitro antioxidant capacity of tomato products: Relationships with their lycopene, phytoene, phytofluene and alpha-tocopherol contents, evaluation of interactions and correlation with reflectance measurements

    Article • LWT, January 2016, Elsevier

    Antonio J. Melendez Martinez

  35. A comprehensive review on the colorless carotenoids phytoene and phytofluene

    Article • Archives of Biochemistry and Biophysics, April 2015, Elsevier

    Antonio J. Melendez Martinez

  36. Carotenoids and fat-soluble vitamins in horse tissues: a comparison with cattle

    Article • animal, March 2015, Cambridge University Press

    Antonio J. Melendez Martinez

  37. Carotenoid and Vitamin A Contents in Biological Fluids and Tissues of Animals as an Effect of the Diet: A Review

    Article • Food Reviews International, February 2015, Taylor & Francis

    Antonio J. Melendez Martinez

  38. Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

    Article • Journal of Food Composition and Analysis, February 2015, Elsevier

    Antonio J. Melendez Martinez

  39. Study of the Time-Course ofcis/trans(Z/E) Isomerization of Lycopene, Phytoene, and Phytofluene from Tomato

    Article • Journal of Agricultural and Food Chemistry, December 2014, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  40. Development and validation of a rapid resolution liquid chromatography method for the screening of dietary plant isoprenoids: Carotenoids, tocopherols and chlorophylls

    Article • Journal of Chromatography A, November 2014, Elsevier

    Antonio J. Melendez Martinez

  41. Effect of pasture and concentrate diets on concentrations of carotenoids, vitamin A and vitamin E in plasma and adipose tissue of lambs

    Article • Journal of Food Composition and Analysis, November 2014, Elsevier

    Antonio J. Melendez Martinez

  42. Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability

    Article • Meat Science, October 2014, Elsevier

    Antonio J. Melendez Martinez

  43. Free Radical Scavenging Properties of Phytofluene and Phytoene Isomers as Compared to Lycopene: A Combined Experimental and Theoretical Study

    Article • The Journal of Physical Chemistry B, August 2014, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  44. Callus culture development of two varieties of Tagetes erecta and carotenoid production

    Article • Electronic Journal of Biotechnology, May 2014, Elsevier

    Antonio J. Melendez Martinez

  45. Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives

    Article • Food Chemistry, March 2014, Elsevier

    Antonio J. Melendez Martinez

  46. Analysis of Carotenoids and Tocopherols in Plant Matrices and Assessment of Their In Vitro Antioxidant Capacity

    Article • January 2014, Springer Science + Business Media

    Antonio J. Melendez Martinez

  47. Spectroradiometry vs. image analysis in colour measurement in juices from different orange and mandarin varieties

    Article • Optica Pura y Aplicada, January 2014, Sociedad Española de Optica

    Antonio J. Melendez Martinez

  48. Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

    Article • LWT, October 2013, Elsevier

    Antonio J. Melendez Martinez

  49. Native carotenoids composition of some tropical fruits

    Article • Food Chemistry, October 2013, Elsevier

    Antonio J. Melendez Martinez

  50. Xanthophyll cycle-related photoprotective mechanism in the Mediterranean seagrasses Posidonia oceanica and Cymodocea nodosa under normal and stressful hypersaline conditions

    Article • Aquatic Botany, August 2013, Elsevier

    Antonio J. Melendez Martinez

  51. A simple HPLC method for the comprehensive analysis of cis/trans (Z/E) geometrical isomers of carotenoids for nutritional studies

    Article • Food Chemistry, June 2013, Elsevier

    Antonio J. Melendez Martinez

  52. Industrial orange juice debittering: Impact on bioactive compounds and nutritional value

    Article • Journal of Food Engineering, May 2013, Elsevier

    Antonio J. Melendez Martinez

  53. Instrumental assessment of the sensory quality of juices

    Article • January 2013, Elsevier

    Antonio J. Melendez Martinez

  54. Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry

    Article • Food Research International, January 2013, Elsevier

    Antonio J. Melendez Martinez

  55. Influence of Different Backgrounds on the Instrumental Color Specification of Orange Juices

    Article • March 2012, Taylor & Francis

    Antonio J. Melendez Martinez

  56. Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

    Article • Journal of Agricultural and Food Chemistry, February 2012, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  57. VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

    Article • Journal of Sensory Studies, December 2011, Wiley

    Antonio J. Melendez Martinez

  58. Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes

    Article • Journal of Agricultural and Food Chemistry, November 2011, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  59. Plastid analysis of pigmented undifferentiated cells of marigold Tagetes erecta L. by transmission electron microscopy

    Article • In Vitro Cellular & Developmental Biology - Plant, October 2011, Springer Science + Business Media

    Antonio J. Melendez Martinez

  60. Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data

    Article • Journal of Food Composition and Analysis, September 2011, Elsevier

    Antonio J. Melendez Martinez

  61. EFFECTS OF FARMING PRACTICES ON THE QUALITY OF ULTRA-FROZEN MANDARIN JUICE

    Article • Journal of Food Process Engineering, August 2011, Wiley

    Antonio J. Melendez Martinez

  62. Effects of β-cyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices

    Article • International Journal of Food Science & Technology, August 2011, Wiley

    Antonio J. Melendez Martinez

  63. A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

    Article • Food Chemistry, June 2011, Elsevier

    Antonio J. Melendez Martinez

  64. Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern

    Article • International Journal of Food Science & Technology, March 2011, Wiley

    Antonio J. Melendez Martinez

  65. Screening of vegetables and fruits from Panama for rich sources of lutein and zeaxanthin

    Article • Food Chemistry, September 2010, Elsevier

    Antonio J. Melendez Martinez

  66. Accumulation of health promoting phytochemicals in wild relatives of tomato and their contribution to in vitro antioxidant activity

    Article • Phytochemistry, July 2010, Elsevier

    Antonio J. Melendez Martinez

  67. Study of the influence of carotenoid structure and individual carotenoids in the qualitative and quantitative attributes of orange juice colour

    Article • Food Research International, June 2010, Elsevier

    Antonio J. Melendez Martinez

  68. The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2010, Wiley

    Antonio J. Melendez Martinez

  69. Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration

    Article • Food Chemistry, January 2010, Elsevier

    Antonio J. Melendez Martinez

  70. Effect of increased acidity on the carotenoid pattern and colour of orange juice

    Article • European Food Research and Technology, December 2009, Springer Science + Business Media

    Antonio J. Melendez Martinez

  71. Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice

    Article • Journal of Food Composition and Analysis, June 2009, Elsevier

    Antonio J. Melendez Martinez

  72. Separation of structural, geometrical and optical isomers of epoxycarotenoids using triacontyl-bonded stationary phases

    Article • Journal of Separation Science, June 2009, Wiley

    Antonio J. Melendez Martinez

  73. Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

    Article • Grasas y Aceites, May 2009, Departmento de Publicaciones del CSIC

    Antonio J. Melendez Martinez

  74. Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

    Article • Food Chemistry, March 2009, Elsevier

    Antonio J. Melendez Martinez

  75. Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid–liquid extractions to determine the volatile compounds of wine

    Article • Talanta, August 2008, Elsevier

    Antonio J. Melendez Martinez

  76. The complex carotenoid pattern of orange juices from concentrate

    Article • Food Chemistry, August 2008, Elsevier

    Antonio J. Melendez Martinez

  77. Multivariate Statistical Analysis of the Color−Anthocyanin Relationships in Different Soilless-Grown Strawberry Genotypes

    Article • Journal of Agricultural and Food Chemistry, April 2008, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  78. Does the carotenoid neoxanthin occur in orange juice?

    Article • Food Chemistry, March 2008, Elsevier

    Antonio J. Melendez Martinez

  79. A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space

    Article • Food Research International, January 2008, Elsevier

    Antonio J. Melendez Martinez

  80. A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (II): CIELUV and CIELAB uniform colour spaces

    Article • Food Research International, January 2008, Elsevier

    Antonio J. Melendez Martinez

  81. Review: Analysis of carotenoids in orange juice

    Article • Journal of Food Composition and Analysis, November 2007, Elsevier

    Antonio J. Melendez Martinez

  82. Rapid Assessment of Vitamin A Activity through Objective Color Measurements for the Quality Control of Orange Juices with Diverse Carotenoid Profiles

    Article • Journal of Agricultural and Food Chemistry, April 2007, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  83. Assessment of the Differences in the Phenolic Composition of Five Strawberry Cultivars (Fragaria×ananassaDuch.) Grown in Two Different Soilless Systems

    Article • Journal of Agricultural and Food Chemistry, March 2007, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  84. Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice

    Article • Journal of Agricultural and Food Chemistry, February 2007, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  85. Geometrical isomers of violaxanthin in orange juice

    Article • Food Chemistry, January 2007, Elsevier

    Antonio J. Melendez Martinez

  86. Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain

    Article • Food Chemistry, January 2007, Elsevier

    Antonio J. Melendez Martinez

  87. Relationship between the colour and the chemical structure of carotenoid pigments

    Article • Food Chemistry, January 2007, Elsevier

    Antonio J. Melendez Martinez

  88. HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion (Taraxacum officinale F. Weber ex Wiggers)

    Article • Phytochemistry, April 2006, Elsevier

    Antonio J. Melendez Martinez

  89. Identification of Isolutein (Lutein Epoxide) ascis-Antheraxanthin in Orange Juice

    Article • Journal of Agricultural and Food Chemistry, November 2005, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  90. Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juices

    Article • Food Research International, October 2005, Elsevier

    Antonio J. Melendez Martinez

  91. Identification of Zeinoxanthin in Orange Juices

    Article • Journal of Agricultural and Food Chemistry, August 2005, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  92. Correlation between visual and instrumental colour measurements of orange juice dilutions: effect of the background

    Article • Food Quality and Preference, July 2005, Elsevier

    Antonio J. Melendez Martinez

  93. Instrumental measurement of orange juice colour: a review

    Article • Journal of the Science of Food and Agriculture, February 2005, Wiley

    Antonio J. Melendez Martinez

  94. Application of Tristimulus Colorimetry To Estimate the Carotenoids Content in Ultrafrozen Orange Juices

    Article • Journal of Agricultural and Food Chemistry, December 2003, American Chemical Society (ACS)

    Antonio J. Melendez Martinez

  95. A Routine High-Performance Liquid Chromatography Method for Carotenoid Determination In Ultrafrozen Orange Juices

    Article • Journal of Agricultural and Food Chemistry, July 2003, American Chemical Society (ACS)

    Antonio J. Melendez Martinez