Publicaciones (26) Publicaciones de Beatriz Rodríguez Galdón

2024

  1. The Quality Evaluation of Avocado Fruits (Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain

    Foods, Vol. 13, Núm. 7

2023

  1. Physico-chemical and Nutritional Characterization of Phaseolus vulgaris L. Germplasm

    Legume Research, Vol. 46, Núm. 3, pp. 273-280

  2. Study of environmental factors on the fat profile of Hass avocados

    Journal of Food Composition and Analysis, Vol. 123

2020

  1. Quality evaluation of minimally fresh-cut processed pineapples

    LWT, Vol. 129

  2. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands

    Journal of Food Science, Vol. 85, Núm. 6, pp. 1725-1734

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

2017

  1. Physicochemical characteristics and pollen spectrum of monofloral honeys from Tenerife, Spain

    Food Chemistry, Vol. 228, pp. 441-446

2016

  1. Amino acid content in seaweeds from the Magellan Straits (Chile)

    Journal of Food Composition and Analysis, Vol. 53, pp. 77-84

  2. Application of multidimensional scaling technique to differentiate sweet potato (Ipomoea batatas (L.) Lam) cultivars according to their chemical composition

    Journal of Food Composition and Analysis, Vol. 46, pp. 43-49

2015

  1. Caracterización morfológica y composición química de chayotas (Sechium edule) cultivadas en las Islas Canarias (España)

    Archivos Latinoamericanos de Nutricion, Vol. 65, Núm. 4, pp. 243-253

  2. Mineral and trace element concentrations in seaweeds from the sub-Antarctic ecoregion of Magallanes (Chile)

    Journal of Food Composition and Analysis, Vol. 39, pp. 69-76

2014

  1. Physicochemical characteristics of minor monofloral honeys from Tenerife, Spain

    LWT - Food Science and Technology, Vol. 55, Núm. 2, pp. 572-578

  2. Xanthohumol, a prenylated flavonoid from hops (Humulus lupulus L.), protects rat tissues against oxidative damage after acute ethanol administration

    Toxicology Reports, Vol. 1, pp. 726-733

2013

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

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

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

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

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

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

2012

  1. Differentiation of potato cultivars experimentally cultivated based on their chemical composition and by applying linear discriminant analysis

    Food Chemistry, Vol. 133, Núm. 4, pp. 1241-1248

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

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

2011

  1. Differentiation of blossom and honeydew honeys using multivariate analysis on the physicochemical parameters and sugar composition

    Food Chemistry, Vol. 126, Núm. 2, pp. 664-672

2010

  1. Amino acid content in traditional potato cultivars from the Canary Islands

    Journal of Food Composition and Analysis, Vol. 23, Núm. 2, pp. 148-153