Steven Schwartz

Story, E. N., Kopec, R. E., Schwartz, S. J., & Harris, G. K. (2010). An Update on the Health Effects of Tomato Lycopene. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 1, Vol. 1, pp. 189–210. https://doi.org/10.1146/annurev.food.102308.124120

Valdez, C., Lopez, C. Y., Schwartz, S., Bulux, J., & Solomons, N. W. (2001). Sweet potato buds: the origins of a "designer" food to combat hypovitaminosis A in Guatemala. Processing, vitamin A content and preservation characteristics. NUTRITION RESEARCH, 21(1-2), 61–70. https://doi.org/10.1016/s0271-5317(00)00264-5

Henry, L. K., Puspitasari-Nienaber, N. L., Jaren-Galan, M., Breemen, R. B., Catignani, G. L., & Schwartz, S. J. (2000). Effects of ozone and oxygen on the degradation of carotenoids in an aqueous model system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 5008–5013. https://doi.org/10.1021/jf000503o

Hadden, W. L., Watkins, R. H., Levy, L. W., Regalado, E., Rivadeneira, D. M., Breemen, R. B., & Schwartz, S. J. (1999). Carotenoid composition of marigold (Tagetes erecta) flower extract used as nutritional supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(10), 4189–4194. https://doi.org/10.1021/jf990096k

Canjura, F. L., Watkins, R. H., & Schwartz, S. J. (1999). Color improvement and metallo-chlorophyll complexes in continuous flow aseptically processed peas. JOURNAL OF FOOD SCIENCE, 64(6), 987–990. https://doi.org/10.1111/j.1365-2621.1999.tb12265.x

Emenhiser, C., Watkins, R. H., Simunovic, N., Solomons, N., Bulux, J., Barrows, J., & Schwartz, S. J. (1999). Packaging preservation of beta-carotene in sweet potato flakes using flexible film and an oxygen absorber. JOURNAL OF FOOD QUALITY, 22(1), 63–73. https://doi.org/10.1111/j.1745-4557.1999.tb00927.x

Numfor, F. A., Walter, W. M., & Schwartz, S. J. (1998). Emulsifiers affect the texture of pastes made from fermented and non-fermented cassava flours. International Journal of Food Science and Technology, 33(5), 455–460. https://doi.org/10.1046/j.1365-2621.1998.00194.x

Henry, L. K., Catignani, G., & Schwartz, S. (1998). Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans beta-carotenee. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 75(7), 823–829. https://doi.org/10.1007/s11746-998-0232-3

Henry, L. K., Catignani, G. L., & Schwartz, S. J. (1998). The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 75(10), 1399–1402. https://doi.org/10.1007/s11746-998-0189-2

Lessin, W. J., Catigani, G. L., & Schwartz, S. J. (1997). Quantification of cis-trans isomers of provitamin A carotenoids in fresh and processed fruits and vegetables. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 45(10), 3728–3732. https://doi.org/10.1021/jf960803z