Articles: PubMed:'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers. J-Stage:Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree PubMed:Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes). PubMed:Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning. PubMed:Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion. PubMed:Repetition counts: repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour-flavour and flavour-nutrient learning. PubMed:Binding of polyphenols to plant cell wall analogues - Part 2: Phenolic acids. PubMed:Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree. PubMed:Beta-carotene isomerization kinetics during thermal treatments of carrot puree. PubMed:Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree. PubMed:Breastfeeding and experience with variety early in weaning increase infants' acceptance of new foods for up to two months. PubMed:Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions. PubMed:Determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma/mass spectrometry in foods after pressure digestion: NMKL interlaboratory study. PubMed:Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products. PubMed:Comparison of the postprandial chylomicron carotenoid responses in young and older subjects. PubMed:Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree. PubMed:Processing of vegetable-borne carotenoids in the human stomach and duodenum. PubMed:Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates. PubMed:Alpha- and beta-carotene from a commercial puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method. PubMed:Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue. PubMed:Determination and distribution of 6-methoxymellein in fresh and processed carrot puree by a rapid spectrophotometric assay. PubMed:Phenolic autoxidation is responsible for color degradation in processed carrot puree. PubMed:Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds. PubMed:[MECHANICAL INTESTINAL OBSTRUCTION--CARROT PUREE]. PubMed:[Carrot puree in treatment of diarrhea in a premature].