R. A. Ejoh, A. N. Tanya and V. N. Djuikwo, C. M. Mbofung, “Effect of Processing and Preservation on the Iron and Vitamin A Levels of Some Species of Vernonia,” Sciences des Aliments, Vol. 25, No. 3, 2005, pp. 189-192. doi:10.3166/sda.25.185-192
 S. A. Tanumihardjo and Z. Yang, “Epidemiology of Health Effects,” In: B. Caballero, L. Allen, A. Prentice, Eds., Encyclopedia of Human Nutrition, 2nd Edition, Elsevier Ltd., Oxford, 2005, pp. 339-345. doi:10.1016/B0-12-226694-3/00048-X
 P. R. G. De Oliveira and D. B. Rodriquez-Amaya, “Processed and Prepared Corn Products as Sources of Lutein and Zeaxanthin: Compositional Variation in the Food Chain,” Journal of Food Science, Vol. 72, No. 1, 2007, pp. S79-S85. doi:10.1111/j.1750-3841.2006.00235.x
 A. Rodriguez-Bernaldo de Quiros and H. S. Costa, “Analysis of Carotenoids in Vegetable and Plasma Samples,” Journal of Food Composition and Analysis, Vol. 19, No. 2-3, 2006, pp. 97-111. doi:10.1016/j.jfca.2005.04.004
 Institute of Medicine, “Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc,” National Academy Press, Washington, D.C., 2001, pp. 65-126.
 WHO, “Global Prevalence of Vitamin A Deficiency in Populations at Risk 1995-2005,” WHO Global Database on Vitamin A Deficiency, 2010. http://whqlibdoc.who.int/publications/2009/9789241598019_eng.pdf
 K. Tontisrin, G. Nantel and L. Bhattacharjee, “Food-Based Strategies to Meet the Challenges of Micronutrient Malnutrition in the Developing World,” Proceedings of Nutrition Society, Vol. 61, No. 2, 2002, pp. 243-250. doi:10.1079/PNS2002155
 R. A. Ejoh, V. N. Djuikwo, I. Gouado and C. M. Mbofung, “Effect of the Method of Processing and Preservation on Some Quality Parameters of Three Non- Conventional Leafy Vegetables,” Pakistan Journal of Nutrition, Vol. 6, No. 2, 2007, pp. 128-133. doi:10.3923/pjn.2007.128.133
 K. Judprasong, S. Charoenkiatkul, P. Sungpuag, K. Vasanachitt and Y. Nakjamanong,, “Total and Soluble Oxalate Contents in Thai Vegetables, Cereal Grains and Legume Seeds and Their Changes after Cooking,” Journal of Food Composition and Analysis, Vol. 19, No. 4, 2006, pp. 340-347. doi:10.1016/j.jfca.2005.04.002
 U. Kidmosea, R. Y. Yang, S. H. Thilstedc, L. P. Christensena and K. Brand. “Content of Carotenoids in Commonly Consumed Asian Vegetables and Stability and Extractability during Frying,” Journal of Food Composition and Analysis, Vol. 19, No. 6-7, 2006, pp. 562-571. doi:10.1016/j.jfca.2006.01.011
 E. P. Wasantwisut, V. Sungpuag, U. Chavasit, S. J. Chittchang and T. Viriyapanich, “Identifying and Recommending Vitamin A Rich Foods in Northeast Thailand,” In: E. Wasantwisut and G. A. Attig, Eds., Empowering Vitamin A Foods, Institute of Nutrition, Bangkok, 1995, pp. 69-90.
 M. M. Rahman, M. A. Wahed, D. Mahalanabis and R. B. Sack, “Preparing and Preserving Green Leafy Vegetables for Poor Communities in Bangladesh,” In: E. Wasantwisut and G. A. Attig, Eds., Empowering Vitamin A Foods. Institute of Nutrition, Bangkok, 1995, pp. 61-68.
 F. Khachik, M. B. Goli, G. R. Beecher, J. Holden, W. R. Lusby, M. D. Tenorio and M. R. Barrera, “Effect of Food Pre- Paration on Qualitative and Quantitative Distribution of Major Carotenoid Constituents of Tomatoes and Several Green Vegetables,” Journal of Agricultural Food Chemistry, Vol. 40, No. 3, 1992, pp. 390-398. doi:10.1021/jf00015a006
 T. C. Mosha, R. D. Pace, S. Adeyeye, H. S. Laswai and K. Mtebe, “Effect of Traditional Processing Practices on the Content of Total Carotenoid, β-Carotene, α-Carotene and Vitamin A Activity of Selected Tanzanian Vegetables,” Plant Foods for Human Nutrition Vol. 50, No. 3, 1997, pp. 189-201. doi:10.1007/BF02436056
 M. A. Horvitz, P. W Simon and S. A. Tanumihardjo, “Lycopene and Beta-Carotene Are Bioavailable from Lycopene ‘Red’ Carrots in Humans,” European Journal of Clinical Nutrition, Vol. 58, 2004, pp. 803-811. doi:10.1038/sj.ejcn.1601880
 J. A. Howe and S. A. Tanumihardjo, “Evaluation of Analyticcal Methods for Carotenoid Extraction from Biofortified Maize (Zea mays sp.),” Journal of Agricultural Food Chemistry, Vol. 54, No. 21, 2006, pp. 7992-7797. doi:10.1021/jf062256f
 B. Kandlakunta, A. Rajendran and L. Thingnganing, “Carotene Content of Some Common (Cereals, Pulses, Vegetables, Spices and Condiments) and Unconventional Sources of Plant Origin,” Food Chemistry, Vol. 106, No. 1, 2008, pp. 85-89. doi:10.1016/j.foodchem.2007.05.071
 D. J. Hart and K. J. Scott, “Development and Evaluation of an HPLC Method for the Analysis of Carotenoids in Foods and the Measurement of the Carotenoid Content of Vegetables and Fruits Commonly Consumed in UK,” Food Chemistry, Vol. 54, No. 1, 1995, pp. 101-111. doi:10.1016/0308-8146(95)92669-B
 A. J. Speech, S. Speek-Saichua and W. H. P. Schreurs, “Total Carotenoid and β-Carotene Contents of Thai Vegetables and the Effect of Processing,” Food Chemistry, Vol. 27, No. 4, 1988, pp. 245-257. doi:10.1016/0308-8146(88)90010-6
 R. Lakshminarayana, M. Raju, T. P. Krishnakantha and V. Baskaran, “Determination of Major Carotenoids in a Few Indian Leafy Vegetables by High-Performance Liquid Chromatography,” Journal of Agricultural. Food Chemistry, Vol. 53, No. 8, 2005, pp. 2838-2842. doi:10.1021/jf0481711
 Y. S. Cho, K. J. Yeum, C. Y. Chen, G. Beretta, G. Tang, N. I. Krinsky, S. Yoon, Y. C. Lee-Kim, J. Blumberg and R. M. Russell. “Phytonutrients Affecting Hydrophilic and Lipophilic Antioxidant Activities in Fruits, Vegetables and Legumes,” Journal of Science of Food Agriculture, Vol. 87, No. 6, 2007, pp. 1096-1107. doi:10.1002/jsfa.2817
 L. Ryan, O. O’Connell, L. O’Sullivan, S. A. Aherne and N. M. O’Brien, “Micellarisation of Carotenoids from Raw and Cooked Vegetables,” Plant Foods for Human Nutrition, Vol. 63, No. 3, 2008, pp. 127-133. doi:10.1007/s11130-008-0081-0
 B. H. Chen and Y. Y. Chen, “Determination of Carotenoids and Chlorophylls in Water Convolvulus (Ipomea aquatica) by Liquid Chromatography,” Food Chemistry Vol. 45, No. 2, 1992, pp. 129-134. doi:10.1016/0308-8146(92)90023-U
 F. M. Clydesdale, C.-T. Ho, C. Y. Lee, N. I. Mondy and R. L. Shewfelt, “The Effects of Postharvest Treatment and Chemical Interactions on the Bioavailability of Ascorbic Acid, thiamin, Vitamin A, Carotenoids, and Minerals,” Critical Reviews in Food Science and Nutrition, Vol. 30, 1991, No. 6, pp. 599-638.
 A. K. Baloch, K. A. Buckle and R. A. Edwards, “Effect of Processing Variables on Quality of Dehydrated Carrot. II. Leaching Losses and Stability of Carrot during Dehydration and Storage,” Journal of Food Technology, Vol. 12, No. 3, 1977, pp. 295-307. doi:10.1111/j.1365-2621.1977.tb00110.x
 R. Aman, A. Schieber and R. Carle, “Effects of Heating and Illumination on Trans-cis Isomerization and Degradation of β-Carotene and Lutein in Isolated Spinach Chloroplasts,” Journal of Agriculture and Food Chemistry, Vol. 53, No. 24, 2005. pp. 9512-9518. doi:10.1021/jf050926w
 S. K. Thakkar, B. Maziya-Dixon, A. G. O. Dixon and M. L. Failla, “Carotene Micellarization during in Vitro Digestion and Uptake by Caco-2 Cells is Directly Proportional to β-Carotene Content in Different Genotypes of Cassava,” Journal of Nutrition, Vol. 137, 2007, pp. 2229-2233.
 L. A. Chandler and S. J. Schwartz, “Isomerization and Losses of Trans β-Carotene in Sweet Potatoes as Affected by Processing Treatment,” Journal of Agricultural Food Chemistry, Vol. 36, No. 1, 1988, pp. 129-133. doi:10.1021/jf00079a033
 P. Rajyalakshmi, K. Venkatalaxmi, K. Venkatalakshmamma, Y. Jyothsna, K. Balachandramanidevi and V. Suneetha, “Total Carotenoid and β-Carotene Contents of Forest Green Leafy Vegetables Consumed by Tribals of South India,” Plant Foods Human Nutrition, Vol. 56, No. 3, 2001, pp. 225-238. doi:10.1023/A:1011125232097