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Casals, I.; Lamuela-Raventós, R.M. (2012) Is there any difference between the phenolic content of organic and conventional tomato juices? Food Chemistry. 130(1):222-227 ScienceDirect
Casals, I.; Waterhouse, A.L.; Andres-Lacueva, C.; Lamuela-Raventós, R.M. (2012) Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity LWT-Food Science and Technology, 47: 154-160 ScienceDirect
Casals, I.; Lamuela-Raventós, R.M. (2012) The stability of the phenolic and carotenoid profile of gazpachos during storage. Journal of Agricultural and Food Chemistry, 60:1981-1988 Pubmed
Casals, I.; Mercedes Amat; Lamuela-Raventós, R.M. (2012) A Metabolomic Approach Differentiates Between Conventional and Organic Ketchups Journal of Agricultural and Food Chemistry, 59:11703-11710 PubMed
Vallverdú-Queralt, A.; Arranz-Martínez, S.; Casals, I.; Lamuela-Raventos, R.M. (2011) Changes in phenolic content of tomato products during storage. J Agric Food Chem. 59(17):9358-65 PubMed
Casals, I.; Lamuela-Raventós, R.M. (2011) Changes in Phenolic Content of Tomato Products During Storage Journal of Agricultural and Food Chemistry. 59:9358-9365 PubMed