selected publications
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academic article
- Potato peels as sources of functional compounds for the food industry: A review. Trends in Food Science & Technology. 103:118-129. 2020
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chapter
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conference paper
- Nutritional and antioxidant characterization of the peel of 10 species of coloured potatoes 2021
- Nutritional characterization, ph and antioxidant activity of the pulp of 29 color-fleshed potatoes 2021
- Perfil nutricional e actividade antioxidante da polpa de 29 batatas coloridas 2021
- Physical properties of 29 colored potato varieties 2021
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document
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journal article
- Domestication of Wild Edible Species: The Response of Scolymus hispanicus Plants to Different Fertigation Regimes. Horticulturae. 1-14. 2023
- Phenolic composition and cell-based biological activities of ten coloured potato peels (Solanum tuberosum L.). Food Chemistry. 1-8. 2021
- Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes. Food Chemistry. 1-128853. 2021
- Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chemistry. 1-9. 2021