F. A. Tomas-Barberan

Papers authored by F. A. Tomas-Barberan

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2003 Fernando Vallejo, Cristina García-Viguera, Francisco A. Tomás-Barberán

Changes in Broccoli (Brassica oleraceaL. Var.italica) Health-Promoting Compounds with Inflorescence Development

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Lihu H. Yao, Nivedita Datta, Federico Ferreres, Francisco A. Tomas-Barberan

, Isabel Martos, Riantong Singanusong

Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeys

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Fernando Vallejo, Francisco Tomas-Barberan

, Cristina Garcia-Viguera

Health-Promoting Compounds in Broccoli as Influenced by Refrigerated Transport and Retail Sale Period

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Begoña Cerdá, José J. Cerón, Francisco A. Tomás-Barberán

, Juan Carlos Espín

Repeated Oral Administration of High Doses of the Pomegranate Ellagitannin Punicalagin to Rats for 37 Days Is Not Toxic

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Angel Gil-Izquierdo, María Isabel Gil, Francisco Abraham Tomas-Barberan

, Federico Ferreres

Influence of Industrial Processing on Orange Juice Flavanone Solubility and Transformation to Chalcones under Gastrointestinal Conditions

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Rafael Llorach, Juan Carlos Espín, Francisco A. Tomás-Barberán

, Federico Ferreres

Valorization of Cauliflower (Brassica oleraceaL. var.botrytis) By-Products as a Source of Antioxidant Phenolics

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F. Vallejo, F. A. Tomás-Barberán

, C. García-Viguera

Effect of climatic and sulphur fertilisation conditions, on phenolic compounds and vitamin C, in the inflorescences of eight broccoli cultivars

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Emma Cantos, Juan Carlos Espín, María José Fernández, José Oliva, Francisco A. Tomás-Barberán

Postharvest UV-C-Irradiated Grapes as a Potential Source for Producing Stilbene-Enriched Red Wines

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2002 Emma Cantos, Juan Carlos Espín, Francisco A. Tomás-Barberán

Postharvest Stilbene-Enrichment of Red and White Table Grape Varieties Using UV-C Irradiation Pulses

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Juan A. Tudela, Emma Cantos, Juan C. Espín, Francisco A. Tomás-Barberán

, María I. Gil

Induction of Antioxidant Flavonol Biosynthesis in Fresh-Cut Potatoes. Effect of Domestic Cooking

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Mar Larrosa, Rafael Llorach, Juan Carlos Espı́n, Francisco A. Tomás-Barberán

Increase of Antioxidant Activity of Tomato Juice Upon Functionalisation with Vegetable Byproduct Extracts

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Emma Cantos, Juan Carlos Espín, Francisco A. Tomás-Barberán

Varietal Differences among the Polyphenol Profiles of Seven Table Grape Cultivars Studied by LC−DAD−MS−MS

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María I. Gil, Francisco A. Tomás Barberán

, Betty Hess-Pierce, Adel A. Kader

Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California

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Rafael Llorach, Juan Carlos Espín, Francisco A. Tomás-Barberán

, Federico Ferreres

Artichoke (Cynara scolymusL.) Byproducts as a Potential Source of Health-Promoting Antioxidant Phenolics

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Angel Gil-Izquierdo, Pilar Zafrilla, Francisco A. Tomas Barberan

An in vitro method to simulate phenolic compound release from the food matrix in the gastrointestinal tract

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F. Ferreres, C. Garcia-Viguera, R. Llorach, Fa Tomas-Barberan

, F. Vallejo

Valorization of by-products of the handling and commercialization of vegetables - Possible use of Brassica spp by-products as source of antioxidant health promoting phenolics

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Fa Tomas-Barberan

Jeffrey Harborne - 1928-2002 - Obituary

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2001 Francisco A. Tomás Barberán

, Paedar Cremin, María I. Gil, Andrew L. Waterhouse, Betty Hess-Pierce, Adel Aa Kader

HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums

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Emma Cantos, Juan Carlos Espín, Francisco A. Tomás-Barberán

Postharvest Induction Modeling Method Using UV Irradiation Pulses for Obtaining Resveratrol-Enriched Table Grapes: A New “Functional” Fruit?

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Federico Ferreres, Pilar Zafrilla, Francisco A. Tomás Barberán

Effect of Processing and Storage on the Antioxidant Ellagic Acid Derivatives and Flavonoids of Red Raspberry ( Rubus idaeus ) Jams

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Papers authored by F. A. Tomas-Barberan