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Publications by Ana M. Gonzalez-Paramas
Phenolic Composition and Antioxidant Capacity of Yellow and Purple-Red Ecuadorian Cultivars of Tree Tomato (Solanum Betaceum Cav.)
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
The Phenolic Composition and the Antioxidant Capacity of Serbian Red Wines
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Differential Expression of Genes in Response to Salinity Stress in Tree Tomato (Solanum Betaceum)
Mexican Journal of Biotechnology
Techno-Functional Properties and in Vitro Bile Acid-Binding Capacities of Tamarillo ( Solanum Betaceum Cav.) Hydrocolloids
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Inhibitory Potency of Indonesian Tamarillo (Solanum Betaceum Cav) Crude Extract Against Α-Glucosidase Enzyme Activity
Current Research in Nutrition and Food Science
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Relationship Between Antioxidant Capacity and Total Phenolic Content of Red, Rosé and White Wines
Food Chemistry
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Analytical Chemistry
Food Science
Phenolic Composition and Antioxidant Activity of Green-Solvents-Based Extracts of Red Onion Wastes
AGROFOR
Regeneración in Vitro De Plántulas De Tomate De Árbol (Solanum Betaceum Cav. Sendt.)
Revista Colombiana de Ciencias Hortícolas
Phenolic Compounds and Antioxidant Activity of Adzuki Bean Cultivars
Legume Research
Plant Science
Agronomy
Soil Science
Crop Science
