Effect of Baking Temperature on the Phenolic Content and Antioxidant Activity of Black Corn <i>(Zea mays</i> L.) Bread

by Gracia Patricia Blanch, Maria Luisa Ruiz del Castillo
Published 2021-05-01

Development of a new strategy based on the application of phytoregulators to induce phenolic acids in olive fruits

by Gema Flores, Gracia Patricia Blanch, María Luisa Ruiz del Castillo
Published 2018-01-01

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.)

by Gracia Patricia Blanch, Maria C. Gómez-Jiménez, Maria Luisa Ruiz Del Castillo
Published 2020-01-01

Enrichment of Olive Fruits in Antioxidant Content by Pre-Harvest Salicylic Acid Treatmentwere

by Gracia Patricia Blanch, María C. Gómez-Jiménez, María Luisa Ruiz del Castillo
Published 2020-10-01

Methyl jasmonate treatment of strawberry fruits enhances antioxidant activity and the inhibition of nitrite production in LPS-stimulated Raw 264.7 cells

by Gema Flores, Concepción Pérez, Carmen Gil, Gracia Patricia Blanch, María Luisa Ruiz del Castillo
Published 2013-10-01