Maria Jesus Periago Caston-rekin lankidetzan egindako argitalpenak (6)

2020

  1. Tomato

    Nutritional Composition and Antioxidant Properties of Fruits and Vegetables (Elsevier), pp. 255-271

2015

  1. Nutritional composition and antioxidant capacity in edible flowers: Characterisation of phenolic compounds by HPLC-DAD-ESI/MSn

    International Journal of Molecular Sciences, Vol. 16, Núm. 1, pp. 805-822

2013

  1. Antioxidant Bioactive Compounds in Selected Industrial Processing and Fresh Consumption Tomato Cultivars

    Food and Bioprocess Technology, Vol. 6, Núm. 2, pp. 391-402

  2. Effects of postharvest UV-C treatment on carotenoids and phenolic compounds of vine-ripe tomatoes

    International Journal of Food Science and Technology, Vol. 48, Núm. 8, pp. 1744-1749

2011

  1. Chemical profile, functional and antioxidant properties of tomato peel fiber

    Food Research International, Vol. 44, Núm. 5, pp. 1528-1535

2009

  1. Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato puree

    Innovative Food Science and Emerging Technologies, Vol. 10, Núm. 2, pp. 179-188