Publications in collaboration with researchers from Universidad de Chile (5)

2018

  1. Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

    Nutrients, Vol. 10, Núm. 7

2017

  1. Evaluation of the antioxidant capacity of food samples: A chemical examination of the oxygen radical absorbance capacity assay

    Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications (wiley), pp. 39-55

  2. Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

    Food Analytical Methods, Vol. 10, Núm. 2, pp. 330-338

2016

  1. Oxidation of free, peptide and protein tryptophan residues mediated by AAPH-derived free radicals: Role of alkoxyl and peroxyl radicals

    RSC Advances, Vol. 6, Núm. 63, pp. 57948-57955

2015

  1. The ORAC (oxygen radical absorbance capacity) index does not reflect the capacity of antioxidants to trap peroxyl radicals

    RSC Advances, Vol. 5, Núm. 50, pp. 39899-39902