Dolores Hernanz Vila-rekin lankidetzan egindako argitalpenak (4)

2019

  1. Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments

    European Food Research and Technology, Vol. 245, Núm. 1

  2. Physicochemical properties, colour, chemical composition, and antioxidant activity of Spanish Quercus honeydew honeys

    European Food Research and Technology, Vol. 245, Núm. 9, pp. 2017-2026

  3. Potential of cooperage byproducts rich in ellagitannins to improve the antioxidant activity and color expression of red wine anthocyanins

    Foods, Vol. 8, Núm. 8

2018

  1. Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

    Food Research International, Vol. 109, pp. 433-439