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Page 1
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice.
Food Sci Technol Int. 2022 Dec;28(8):694-702. doi: 10.1177/10820132211050203. Epub 2021 Oct 9.
Food Sci Technol Int. 2022.
PMID: 34632838
Anti-platelet activity and chemical characterization by UPLC-DAD-ESI-QTOF-MS of the main polyphenols in extracts from Psidium leaves and fruits.
Rojas-Garbanzo C, Rodríguez L, Pérez AM, Mayorga-Gross AL, Vásquez-Chaves V, Fuentes E, Palomo I.
Rojas-Garbanzo C, et al.
Food Res Int. 2021 Mar;141:110070. doi: 10.1016/j.foodres.2020.110070. Epub 2020 Dec 24.
Food Res Int. 2021.
PMID: 33641960
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Characterization of phenolic and other polar compounds in peel and flesh of pink guava (Psidium guajava L. cv. 'Criolla') by ultra-high performance liquid chromatography with diode array and mass spectrometric detection.
Rojas-Garbanzo C, Zimmermann BF, Schulze-Kaysers N, Schieber A.
Rojas-Garbanzo C, et al.
Food Res Int. 2017 Oct;100(Pt 3):445-453. doi: 10.1016/j.foodres.2016.12.004. Epub 2016 Dec 12.
Food Res Int. 2017.
PMID: 28964367
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Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. 'Criolla') during Fruit Ripening.
Rojas-Garbanzo C, Gleichenhagen M, Heller A, Esquivel P, Schulze-Kaysers N, Schieber A.
Rojas-Garbanzo C, et al.
J Agric Food Chem. 2017 May 10;65(18):3737-3747. doi: 10.1021/acs.jafc.6b04560. Epub 2017 May 2.
J Agric Food Chem. 2017.
PMID: 28301727
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