Anna Vallverdú-Queralt

Changes in phenolic profile and antioxidant activity during production of diced tomatoes.

Alexander Medina-Remón, Cristina Andres-Lacueva, R. Lamuela-Raventós, 2011, Food chemistry.

Is there any difference between the phenolic content of organic and conventional tomato juices

Alexander Medina-Remón, R. Lamuela-Raventós, A. Vallverdú-Queralt, 2012 .

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.

Tullia Gallina Toschi, Enrico Valli, Alessandra Bendini, 2013, Journal of agricultural and food chemistry.