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- 2012
-
Mark
Intake estimation of total and individual flavan-3-ols, proanthocyanidins and theaflavins, their food sources and determinants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study
- Contribution to journal › Article
- 2010
-
Mark
In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)
Hernández-Salazar, Marcelo ; Osorio-Diaz, Perla ; Loarca-Piña, Guadalupe ; Reynoso-Camacho, Rosalia ; Tovar, Juscelino LU
and Bello-Pérez, Luis A
(2010)
In Journal of the Science of Food and Agriculture
90(9).
p.22-1417
- Contribution to journal › Article
- 2007
-
Mark
Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry (Fragaria x ananassa)
- Contribution to journal › Article