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Characterization of Purple Carrot Germplasm for Antioxidant Capacity and Root Concentration of Anthocyanins, Phenolics, and Carotenoids.
Plants (Basel). 2023 Apr 27;12(9):1796. doi: 10.3390/plants12091796.
Plants (Basel). 2023.
PMID: 37176853
Free PMC article.
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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Eggplant grafting on a cold-tolerant rootstock reduces fruit chilling susceptibility and improves antioxidant stability during storage.
Darré M, Valerga L, Zaro MJ, Lemoine ML, Concellón A, Vicente AR.
Darré M, et al. Among authors: valerga l.
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
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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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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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