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De la Rosa, Laura
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1
Phenolic Compounds in Herbs and Spices
by
de
la
Rosa
,
Laura
A.
Published 2018
“
...
de
la
Rosa
,
Laura
A. id:http://orcid.org/0000-0003-2082-873X...
”
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2
Phenolic compounds in the edible sedes of Brosimum alicastrum Sw. (Maya nut) a traditional underutilized food resource from Prehispanic America
by
de
la
Rosa
,
Laura
A.
Published 2018
“
...
de
la
Rosa
,
Laura
A. id:http://orcid.org/0000-0003-2082-873X...
”
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3
Optimización de la extracción e identificación de compuestos polifenólicos en anís (Pimpinella anisum), clavo (Syzygium aromaticum) y cilantro (Coriandrum sativum) mediante HPLC ac...
by
de
la
Rosa
,
Laura
A.
Published 2018
“
...
de
la
Rosa
,
Laura
A. id:http://orcid.org/0000-0003-2082-873X...
”
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4
Subproductos de frutos secos oleaginososo producidos en México (nuez pecana, pistache y almendra) como fuente compuestos nutracéuticos y análisis de su actividad biológica
by
de
la
Rosa
,
Laura
A.
Published 2018
“
...
de
la
Rosa
,
Laura
A. id:http://orcid.org/0000-0003-2082-873X...
”
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5
Effect of Harpin protein as an elicitor on the content of phenolic compounds and antioxidant capacity in two hydroponically grown lettuce (Lactuca sativa L.) varieties.
by
Rodrigo-Garcia, Joaquin
Published 2018
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Laura
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6
El mango: aspectos agroindustriales, valor nutricional/funcional y efectos en la salud
by
Wall Medrano, Abraham
,
Alvarez Parrilla, Emilio
,
De
la
Rosa
,
Laura
Published 2017
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la
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,
Laura
id:...
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7
Effect of the smoking process and firewood type in the phytochemical content and antioxidant capacity of red Jalapeño pepper during its transformation to chipotle pepper
by
Álvarez Parrilla, Emilio
,
Moreno Escamilla, Jesús Omar
,
De
la
Rosa
,
Laura
,
Rodrigo García, Joaquín
,
López Díaz, José Alberto
Published 2017
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la
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,
Laura
id:...
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