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Page 1
Eggplant grafting on a cold-tolerant rootstock reduces fruit chilling susceptibility and improves antioxidant stability during storage.
J Sci Food Agric. 2022 Jun;102(8):3350-3358. doi: 10.1002/jsfa.11682. Epub 2021 Dec 8.
J Sci Food Agric. 2022.
PMID: 34820839
Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids.
Pérez MB, Carvajal S, Beretta V, Bannoud F, Fangio MF, Berli F, Fontana A, Salomón MV, Gonzalez R, Valerga L, Altamirano JC, Yildiz M, Iorizzo M, Simon PW, Cavagnaro PF.
Pérez MB, et al. Among authors: valerga l.
Plants (Basel). 2023 Apr 27;12(9):1796. doi: 10.3390/plants12091796.
Plants (Basel). 2023.
PMID: 37176853
Free PMC article.
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Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation.
Valerga L, González RE, Pérez MB, Concellón A, Cavagnaro PF.
Valerga L, et al.
Plants (Basel). 2023 Mar 13;12(6):1297. doi: 10.3390/plants12061297.
Plants (Basel). 2023.
PMID: 36986985
Free PMC article.
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Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties.
Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC.
Valerga L, et al.
J Food Sci Technol. 2020 May;57(5):1954-1963. doi: 10.1007/s13197-019-04231-5. Epub 2020 Jan 2.
J Food Sci Technol. 2020.
PMID: 32327806
Free PMC article.
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Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit.
Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC.
Valerga L, et al.
J Food Sci Technol. 2020 Jan;57(1):182-190. doi: 10.1007/s13197-019-04046-4. Epub 2019 Aug 23.
J Food Sci Technol. 2020.
PMID: 31975721
Free PMC article.
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