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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
Lamuela-Raventós, R.M.; Waterhouse, A.L. (1999) Resveratrol and piceid in wine. Packer, L. (Editor).Oxidants and antioxidants. Methods in Enzymology. E.U.A.: Academic Press. 299:184-190 Lavoisier
Lamuela-Raventós, R.M.; Romero-Pérez, A.I; Waterhouse, A.L.; Lloret, M.; de la Torre-Boronat, M.C. (1997) Resveratrol and piceid levels in wine production and in finished wines. Watkins, T.R. (Editor). Wine: nutritional and therapeutical benefits.  U.S.A.: American Chemical Society. 6:56-68 ACS Publications