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rogala e. Gonzalez
(2 results)?
Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
Food Chem. 2022 Sep 1;387:132893. doi: 10.1016/j.foodchem.2022.132893. Epub 2022 Apr 4.
Food Chem. 2022.
PMID: 35397275
Aqueous garlic extracts prevent oxidative stress and vascular remodeling in an experimental model of metabolic syndrome.
Vazquez-Prieto MA, González RE, Renna NF, Galmarini CR, Miatello RM.
Vazquez-Prieto MA, et al.
J Agric Food Chem. 2010 Jun 9;58(11):6630-5. doi: 10.1021/jf1006819.
J Agric Food Chem. 2010.
PMID: 20450156
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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. Among authors: gonzalez re.
Plants (Basel). 2023 Mar 13;12(6):1297. doi: 10.3390/plants12061297.
Plants (Basel). 2023.
PMID: 36986985
Free PMC article.
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Variability of solids, organosulfur compounds, pungency and health-enhancing traits in garlic (Allium sativum L.) cultivars belonging to different ecophysiological groups.
González RE, Soto VC, Sance MM, Camargo AB, Galmarini CR.
González RE, et al.
J Agric Food Chem. 2009 Nov 11;57(21):10282-8. doi: 10.1021/jf9018189.
J Agric Food Chem. 2009.
PMID: 19827749
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