Cristina M. González

An in vitro digestion study of tannins and antioxidant activity affected by drying “Rojo Brillante” persimmon

E. Llorca, I. Hernando, G. Moraga, 2021, LWT.

Carotenoids in dehydrated persimmon: Antioxidant activity, structure, and photoluminescence

E. Llorca, I. Hernando, G. Moraga, 2021, LWT.

Valorization of Persimmon Fruit Through the Development of New Food Products

I. Hernando, G. Moraga, Cristina M. González, 2022, Frontiers in Food Science and Technology.

Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

C. Rosell, Cristina M. González, R. Garzón, 2019, Innovative Food Science & Emerging Technologies.

Water sorption and glass transition in freeze-dried persimmon slices. Effect on physical properties and bioactive compounds

E. Llorca, I. Hernando, G. Moraga, 2020, LWT.

Prevalence of self-diagnosed melasma among premenopausal Latino women in Dallas and Fort Worth, Tex.

Edward T. Rincón, R. Haley, R. Caetano, 2007, Archives of dermatology.

Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

A. Salvador, G. Moraga, Cristina M. González, 2021, Foods.

Influence of ripening stage and de-Astringency treatment on the production of dehydrated persimmon snacks.

I. Hernando, G. Moraga, Cristina M. González, 2020, Journal of the science of food and agriculture.