Publications (19)

2018

  1. Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues

    European Food Research and Technology, Vol. 244, Núm. 10, pp. 1843-1852

2013

  1. Resveratrol: A potent agent against inflammatory and oxidative stress-related diseases

    Resveratrol: Sources, Production and Health Benefits (Nova Science Publishers, Inc.), pp. 255-273

  2. Spectroscopic study of the interaction between lycopene and bovine serum albumin

    Luminescence, Vol. 28, Núm. 5, pp. 765-770

  3. Hepatoprotective effects of lycopene against carbon tetrachloride-induced acute liver injury in rats

    Journal of Functional Foods, Vol. 5, Núm. 4, pp. 1601-1610

2012

  1. Xanthohumol prevents carbon tetrachloride-induced acute liver injury in rats

    Food and Chemical Toxicology, Vol. 50, Núm. 10, pp. 3405-3412

2010

  1. Cluster analysis and artificial neural networks multivariate classification of onion varieties

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 21, pp. 11435-11440

2009

  1. Fructans and major compounds in onion cultivars (Allium cepa)

    Journal of Food Composition and Analysis, Vol. 22, Núm. 1, pp. 25-32

2008

  1. Organic acid contents in onion cultivars (Allium cepa L.)

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 15, pp. 6512-6519

  2. Flavonoids in onion cultivars (Allium cepa L.)

    Journal of Food Science, Vol. 73, Núm. 8

  3. Comparison of mineral and trace element contents in onion cultivars (Allium cepa L.)

    Journal of the Science of Food and Agriculture, Vol. 88, Núm. 9, pp. 1554-1561