ReviewMolecules (Basel, Switzerland)2023
Carotenoid Content and Profiles of Pumpkin Products and By-Products.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
33 citing papers in PubMed, 68 citations in OpenAlex.
- From Waste to Value: Sustainable Development of Functional Pasta Enriched with Pumpkin Peel Powder and Its Nutritional Assessment.Molecules (Basel, Switzerland) · 2026Article
- Shelf Temperature and Depressurisation Strategy Affect Bioactive Retention and Functionality of Freeze-Dried Pumpkin Powder.Antioxidants (Basel, Switzerland) · 2026Article
- Effect of Amylose-Chia Oil Fatty Acid Inclusion Complex Addition on the Physicochemical Properties of Instant Pumpkin Soup.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Tomato-Derived Lycopene: From Phytochemistry and Extraction Technologies to Bioavailability and Nutraceutical Applications.Molecules (Basel, Switzerland) · 2026Review
- Article
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- The effect of a pumpkin flesh flour (Open veterinary journal · 2026Article
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Nutritional Properties of Edible Flowers from Five Pumpkin (Foods (Basel, Switzerland) · 2026Article
- Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics.International journal of food science · 2026Article
- The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage.Food chemistry: X · 2025Article
- Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications.Foods (Basel, Switzerland) · 2025Review
- Antioxidant Properties and Antinutritional Components of Flowers from Five Pumpkin Species.Antioxidants (Basel, Switzerland) · 2025Article
- Effect of Thermal Treatment on Nutritional and Physicochemical Properties of Sweet Pumpkin Flour and its Impact on Resistant Starch and Sensory Quality of Muffins and Noodles.Journal of food science · 2025Article
- Effect of Pumpkin Seed Milk on Physicochemical, Textural, Rheological, Antioxidant, and Sensory Properties of Pudding.Food science & nutrition · 2025Article
- Nutritional Enhancement of Crackers Through the Incorporation of By-Products from the Frozen Pumpkin Industry.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Review of the Nutritional and Health-Promoting Properties of Edible Parts of SelectedFoods (Basel, Switzerland) · 2025Review
- Effects of Instant Pumpkin Soup on the Antioxidant Capacity and Oxidative Stress of the Elderly.Preventive nutrition and food science · 2025Article
- Article
- Anti-Inflammatory, Anti-Hyperglycemic, and Anti-Aging Activities of Aqueous and Methanolic Fractions Obtained fromMolecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.