F A Tomás-Barberán

Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage.

J. Espín, F. Tomás-Barberán, E Cantos, 2001, Journal of agricultural and food chemistry.

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

A. Waterhouse, F. Tomás-Barberán, A. Waterhouse, 2001, Journal of agricultural and food chemistry.

Urolithins, ellagitannin metabolites produced by colon microbiota, inhibit Quorum Sensing in Yersinia enterocolitica: Phenotypic response and associated molecular changes.

M. Garcia-Conesa, J. Espín, F. Tomás-Barberán, 2012, Food chemistry.

Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.

F. Tomás-Barberán, M. Gil, A. Kader, 2000, Journal of agricultural and food chemistry.

Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams.

F. Tomás-Barberán, F. Ferreres, F A Tomás-Barberán, 2001, Journal of agricultural and food chemistry.

Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach.

F. Tomás-Barberán, M. Gil, F. Ferreres, 1999, Journal of agricultural and food chemistry.